This week(namely tomorrow 3.31.16) I had the great honor of being asked
to team up with my friend Allison Dake of Brown Egg Bakery and the wonderful Farooq Karim of
REES ,an Oklahoma City Architecture and Design firm, to combine our forces for a worthy
Design Appétit benefitting Focus On The Home (March 31-April 2) brings together the creative minds of architects and designers and shows off their creative process for a wonderful three-day event. My part … our part.. the Chef part.. comes in on the first night. Allison and I have planned a four-course meal that correlates with the vision of the designer, Farooq.
For our part, we have chosen a Middle Eastern themed meal…. with the entree portion being North African I guess; Namely Moroccan, but with a kick or two of “Persian”.
This is where the “Tagine” kicks in so hang on to your.... Tagine.
Lamb Tagine with Chickpeas and Apricots
2 tablespoons Olive Oil
3 pounds boneless Lamb Shoulder, trimmed and cut into stewing cubes
1 medium yellow onion diced
5 cloves of fresh garlic , smashed and minced
1 large “preserved lemon” (can make or find in specialty grocery stores)*
1 cup dried chickpeas (garbanzo beans)
1 small cinnamon stick
1 cup canned dicedFire Roasted Tomatoes with the juice
3/4 cup halved dried apricots
2 1/2 cups sodium free chicken stock
3 tablespoons In The Kitchen With Scotty “Persian Rub”
3 tablespoons Ras-el-Hanout seasoning
fresh cilantro to garnish
* locals: Found at Whole Foods
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with Persian Rub . Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with Cook’s Line, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, and Ras-el-Hanout.
Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes.Adjust the seasoning with Cook’s Line.
I hope you enjoy!!
Serve with Jeweled Rice or Moroccan couscous.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty