Ingredients:
For the Tea Infusion:
1 green tea seasoning-15g
1 tablespoon honey-15g
1 tablespoon fresh lemon juice-15g
For the Tagine:
2 lbs lamb (bone-in or boneless), cut into chunks
2 tablespoons olive oil-30g
1 large sized onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cinnamon-10g
1 teaspoon ground ginger-5g
1 teaspoon ground turmeric-5g
1/2 teaspoon ground cumin-2.5g
1/2 teaspoon paprika-2.5g
1/2 teaspoon ground black pepper-2.5g
Salt to taste
2 large carrots, peeled and cut into chunks
1 large zucchini, sliced
1 cup cubed butternut squash (optional)
1 cup green beans, trimmed (optional)
1/2 cup dried apricots, halved
1/2 cup raisins (optional)
1 can (14 oz) diced tomatoes
1/2 cup vegetable or lamb broth (optional, if more liquid is needed)
1/4 cup fresh parsley or cilantro, chopped (for garnish)
Optional Toppings:
Toasted almonds or pine nuts
Sesame seeds
Method:
1. Marinate the Lamb:
In a bowl, combine the lamb chunks with half of the cinnamon, ginger, turmeric, cumin, paprika, and black pepper. Add black tea seasoning and honey, lemon juice lamb, tossing to coat. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
2. Sear the Lamb:
Heat the olive oil in a large tagine pot or Dutch oven over medium heat.
Remove the lamb from the marinade and brown the pieces on all sides, working in batches if necessary. Set the lamb aside.
3. Sauté Aromatics:
In the same pot, add the chopped onion and garlic. Sauté until softened and golden, about 5 minutes.
Stir in the remaining spices and cook for 1 minute to release their aroma.
4. Assemble the Tagine:
Return the lamb to the pot and add the diced tomatoes, remaining tea infusion, and broth (if needed for additional liquid).
Arrange the vegetables (carrots, zucchini, squash, and green beans) over the lamb. Scatter the dried apricots and raisins on top.
Season with salt and gently stir to combine.
5. Simmer and Cook:
Reduce the heat to low, cover the tagine or pot, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked. Check occasionally and add more broth or water if the sauce becomes too thick.
6. Garnish and Serve:
Once the tagine is done, sprinkle it with fresh parsley or cilantro. For added texture and flavor, top with toasted almonds, pine nuts, or sesame seeds.