Wolfgang Puck's Moroccan Lamb Tangine

Recipe Ingredients

3 lbs	1362g / 48oz	Lamb (leg or shoulder) - cut in 1" cubes
1 lb	454g / 16oz	Onion - cut large squares (medium)
2		Tomatoes - chopped, with skin
		And seeds removed
2		Carrots - large diced (medium)
10		Garlic cloves - smashed
6 cups	1422ml	Chicken stock
1/2 cup	118ml	Lamb stock
1		Cinnamon stick
3		Bay leaves
2 tablespoons	30ml	Cumin seed - ground
2 tablespoons	30ml	Coriander seed - cracked
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Tomato paste
3 tablespoons	45ml	Brown sugar
1 tablespoon	15ml	Curry powder
2 tablespoons	30ml	Olive oil
1/2 cup	80g / 2.8oz	California raisins - re-hydrated

Recipe Instructions

Season lamb with salt, pepper, 1/2 the cumin and 1/2 the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden, drain and reserve.

To the pan add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant, then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste.

Add the lamb cover tightly and place in a pre-heated 300 degree oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed Cous Cous and California Raisins.

This recipe yields ?? servings.

Source:
http://www.calraisins.org/Consumer/recipes.html

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