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1
Coarse chop onion.
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2
Peel/ cube Tomatoes. Sprinkle with salt and pepper. Squeeze 1/4 lemon on tomatoes. Toss.
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3
Slice carrots into 1/2 inch pieces.
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4
Prepare spice mix.
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5
Wash/dry the Lamb.
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6
Coat lamb in spices. Reserve balance. Set lamb aside.
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7
Procedure:
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8
Heat 2 - 3 tbsp. oil in lg. skillet/cast iron pan on med-high heat. Mash garlic & place in oil.
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9
When oil is hot and garlic is sizzling, add onions.
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10
Turn heat to med-low. Sweat onions till almost clear stirring often. Remove onions from pan leaving oil behind.
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11
If necessary, add 1 tbsp. oil to pan. Return to med-high.
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12
Brown lamb on all sides. Set aside.
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13
Oil inside of Tagine.
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14
Place vegetables in layers in Tagine.
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15
Sprinkle remaining spice mix while layering. If there is any left, spread it over the top of the vegetables.
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16
Pour water over vegetables.
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17
Add salt/pepper to taste.
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18
Place lamb on top, rib side down.
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19
Place bay leaves & mint on top.
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20
Cover with Tagine top. Place in cold oven. Remember: This Tagine can't be used on open flame or in a hot oven. It must be brought up to temperature with the oven or you risk cracking it.
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21
Set oven to 350 deg. When ready, set timer for 1 hr.
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22
Within 20 min. end of cook time, prepare pot of rice. Basmati or Jasmine rice is preferred. Add a few strands of saffron for flavor if desired.
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23
After hour is done, remove Tagine cover. Caution! Cover will be hot!
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24
Continue cooking for 20 min., turning lamb over after 10 min.
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25
Remove from oven and set lamb & vegetables aside. Keep warm.
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26
Squeeze 1 Tsp. of fresh lemon juice into broth.
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27
Add yogurt to broth. Whisk over med. heat to blend. Thicken if desired.
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28
Place rice in ring on a plate & add vegetables to inside of ring.
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29
Slice lamb into individual pieces. Place 4 on each plate with bones sticking up in kind of pyramid form.
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30
Spoon yogurt sauce over dish as desired and serve with Greek style salad or mix of chilled citrus fruits and dates.
