Lamb Tagine with Raisins and Almonds

With tender chunks of lamb simmering in a raisin-studded broth, this hearty lamb stew is finished with fresh herbs and crunchy almonds for a delightful contrast of textures. Both savory and sweet as well as fragrant from the warming spices, our recipe recreates the flavors and textures of a traditional tagine in a colorful enameled cast iron Round Wide Oven. The lamb is best when marinated overnight, but adding a bit of lemon juice to the spice mixture ensures that even just one-hour infuses the meat with an abundance of flavor. Serve the stew with steamed rice or couscous to soak up every delicious bite.

3 pounds lamb shoulder, cut into 2-inch cubes

Olive oil

Salt

1 tablespoon sweet paprika

1 teaspoon ground cinnamon

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon garam masala

1 tablespoon lemon juice

2 sweet onions, diced

4 carrots, peeled and chopped

4 cloves garlic, minced

1-inch fresh ginger, grated

1 tablespoon tomato paste

2 tablespoons all purpose flour

3 cups chicken broth

1 cup golden raisins

1/4 cup chopped parsley

1/4 cup chopped cilantro

1/4 cup slivered almonds, toasted

Place the lamb cubes in a large mixing bowl and drizzle with olive oil. Season with salt and mix to coat evenly. Add the paprika, cinnamon, garlic powder, cumin, garam masala and lemon juice and toss to combine with the lamb. Let marinate at least one hour or up to overnight in the refrigerator.

Preheat oven to 325°F. Bring the lamb to room temperature.

Heat a Round Wide Oven or wide pan set over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Working in batches, add the lamb to the pot and brown, about 5 minutes per side. Transfer the lamb to a plate and set aside.

Drain any excess oil from the pot, leaving just a thin layer on the bottom. Add the onions and sauté until beginning to soften, about 5 minutes. Add the carrots and cook until they brown on the edges, about 5 minutes. Add the garlic, ginger, tomato paste and flour. Cook, stirring frequently, for 5 minutes.  Add the chicken broth and scrape up the browned bits on the bottom of the pan. Add the lamb back to the pot along with any accumulated juices. Add the raisins and stir to combine.

Bring the broth to a simmer then place the lid on the pot and place in the preheated oven. Roast until the lamb is tender, about 2 1/2 to 3 hours. Season to taste with additional salt and pepper if desired. Garnish with the chopped parsley, cilantro and toasted almonds for serving.