Ingredients:
· 2-3 medium oranges, juiced
· 1/4 cup mint tea, bulk
· 1 pound lamb, cut into 1” pieces
· 1/2 tablespoon dry mustard
· 1 tablespoons ras el hanout
· 2 tablespoons oil
· 1 onion, diced
· 1 carrot, diced
· 1 rib celery, diced
· 3 cloves garlic, minced
· 1 tablespoon ginger, grated
· 1 15-oz. can crushed tomatoes
· 1 cup beef stock, adjust liquid level with more if necessary
· 1 star anise
· 1 cinnamon stick
· 1/2 cup dried apricots, halved (if not soft, soak in warm water for 30 min)
· 1 cup chickpeas, drained and rinsed
· ½ preserved lemon, optional
· 1 tablespoon preserved lemon juice, optional
· 1/4 cup chopped fresh mint leaves; whole leaves for garnish
· 1/3 cup plain yogurt
· Salt & Pepper to taste
Instructions:
1. In a 2-quart nonreactive saucepan, bring the orange juice to a simmer over medium heat. Remove from the heat, add the tea leaves, and steep for 3 minutes. Strain through a fine-mesh sieve and set aside.
2. In a bowl, season the lamb with salt and black pepper. Add the mustard and ras el hanout and toss until all of the meat is coated.
3. In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the lamb and cook until browned on both sides. Set aside.
4. Add the remaining 1 tablespoon oil, onion, carrot, celery, garlic and ginger to the pot. Cook, stirring often and scraping the browned bits from the bottom of the pan, until the vegetables begin to soften.
5. Stir in the infused orange juice, tomatoes, stock, star anise, and cinnamon stick. Return the lamb to the pot. Add the apricots, cover, and adjust the heat to maintain a gentle simmer. Cook 1 to 1-1/2 hours.
6. Bring the sauce to a boil, add the chickpeas, preserved lemon and juice and cook, stirring occasionally and skimming any fat from the surface, until the sauce is thickened slightly, 5 to 10 minutes. Remove the cinnamon stick and star anise.
7. Stir in the chopped mint. Serve topped with a dollop of yogurt, sprinkled with the whole mint leaves.
Pressure Cooker Method:
1. In a 2-quart nonreactive saucepan, bring the orange juice to a simmer over medium heat. Remove from the heat, add the tea leaves, and steep for 3 minutes. Strain through a fine-mesh sieve and set aside.
2. In a bowl, season the lamb with salt and black pepper. Add the mustard and ras el hanout and toss until all of the meat is coated.
3. In a pressure cooker heat 1 tablespoon of the oil on the brown or saute high setting. Add the lamb and cook until browned on both sides. Set aside.
4. Add the remaining 1 tablespoon oil, onion, carrot, celery, garlic and ginger to the pot. Cook, stirring often and scraping the browned bits from the bottom of the pan, until the vegetables begin to soften.
5. Stir in the infused orange juice, tomatoes, stock, star anise, and cinnamon stick. Return the lamb to the pot. Add the apricots, cover, and cook on high pressure for 30-45 minutes (30 for meat to retain texture, 45 for it to fall apart). Let pressure naturally release.
6. Remove lid and bring the sauce to a boil on the brown or saute high setting, add the chickpeas, preserved lemon and juice and cook, stirring occasionally and skimming any fat from the surface, until the sauce is thickened slightly, 5 to 10 minutes. Remove the cinnamon stick and star anise.
7. Stir in the chopped mint. Serve topped with a dollop of yogurt, sprinkled with the whole mint leaves.
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