Spiced Lamb Tagine

Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous

Chef Edouardo Jordan of Salare | Seattle

Adapted by StarChefs | January 2021

INGREDIENTS:

Lamb Neck:
2 lamb necks, cut into ¾-inch slices
10 grams ras el hanout
5 grams cinnamon
3 grams turmeric
10 grams salt
100 grams large diced yellow onion
100 grams large diced carrot
100 grams diced sweet potato
50 grams diced garlic
50 grams black raisins
Neutral oil

Tagine Sauce:
Ras el hanout
Salt
Sherry vinegar

Sweet Potato and Cauliflower:
100 grams peeled and large diced sweet potatoes
100 grams cauliflower, stem medium diced and head cut into florets
Salt
Grapeseed oil

Couscous:
110 grams dry Moroccan couscous
Salt
10 grams finely chopped parsley
10 grams finely chopped cilantro
10 grams finely chopped mint
50 grams pickled currants
Extra virgin olive oil
50 grams toasted pistachios
Currant pickle liquid

To Assemble and Serve:
Toasted pistachios
Cilantro

METHOD:

For the Lamb Neck:
Rub lamb with spices and salt. Transfer to a non-reactive container and marinate overnight. In a third hotel pan, combine vegetables, garlic, and raisins in the bottom 3. In a sauté pan over medium-high flame, heat oil. Sear both sides of, lamb neck then place lamb on top of vegetable mixture. Add enough water to cover all the vegetables and ¼ of the lamb. Cover tightly with foil. Braise at 325℉ for 1 to 2 hours until tender but not fully falling off the bone. Allow lamb to cool in the braising liquid. Once fully cooled, remove lamb from liquid; reserve. 

For the Tagine Sauce:
Transfer all remaining ingredients from the hotel pan to a Vitamix blender and blend until smooth. Season with more ras el hanout, salt, and sherry vinegar until desired flavor is achieved.

For the Sweet Potato and Cauliflower:
In separate bowls, toss sweet potato and cauliflower with salt and grapeseed oil. Spread on a parchment-lined sheet tray. In a 350℉ oven, roast vegetables until cooked through; about 10 minutes. 

For the Couscous:
Place couscous and a pinch of salt in a shallow pan, pour over 110 grams boiling water and quickly cover with foil. Allow to sit 15 minutes covered. Mix in herbs and currants. Season with olive oil, salt, and currant pickle liquid.

To Assemble and Serve:
In a large pan over medium-low flame, combine Lamb Neck, Tagine Sauce, and Sweet Potato and Cauliflower. Cook for about 15 minutes. Serve Couscous at room temperature on a serving plate. Pour sauce and vegetables over Couscous; garnish with toasted pistachios and cilantro.

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