Got Leftovers? {Lamb Tagine}

Apr 10

Last minute change of plans for Easter this year found us at home, alone, scrambling to put together a proper celebratory feast.

Just try buying a lamb roast for 2.5 people on Easter Sunday. Go on, I dare you. Nearly impossible, unless you want a bone in leg of lamb close to 5 pounds. Oh wait, that's what we ended up with.

Poor Mr. DD spent the afternoon in the kitchen, only to be greeted with two very fussy kids come dinner time. One put herself to bed at 6.45, fully clothed. Including the headband. The other had to be nursed to sleep mid-meal. Not exactly the celebration we had in mind.

We did our best to put a good dent in the roast, but we were left with quite a bit. Enter my favorite leftover lamb recipe, the savory and sweet, Moroccan Tagine.

1 medium onion, chopped

1 tsp ginger

1 tsp curry powder

2 tsp cumin

2 tsp cinnamon

1 TBS coriander

3 garlic cloves, chopped

2 c chicken stock

2 c cooked, chopped lamb

1 c dried apricots

1/2 c raisins

2 TBS honey

1. In a large pan, over medium heat, sweat the onion in a little oil. Add spices and stir to coat. Cook about 3-4 minutes until soft. Add chopped garlic, cook 1 more minute.

2. Deglaze the pan with the chicken stock, scraping up any brown bits. Add in the apricots, raisins, and honey. Simmer for a couple minutes more to incorporate flavors.

3. Add in chopped lamb {you could easily substitute pork or chicken}. Simmer for 20 minutes or until thickened.

Serve with Cous-Cous.