Moroccan Lamb Tagine

1 boneless leg of lamb
1 spanish onion rough cut
2 cloves garlic, minced
1 TB Moroccan spice mixture
1/2 cup red wine
2/3 cup tomato pulp
1 TB cornstarch slurry

Vegetable Garnish
1/3 cup pitted green olives
1 can drained chickpeas
1 cup cooked roll cut carrot
2/3 cup sautéed roll cut zucchini
2/3 cup pearl onions

Hand cut lamb leg into 1 inch cubes. Season with salt and pepper and brown in sauté pan. Ensure that meat is dry to facilitate browning. Set lamb aside in a braising pot. Sauté onions in browning pan, adding garlic once onions soften. Add spice mixture when onions have browned. Sauté for another 2-3 minutes and then add mixture to lamb. Deglaze browning pans with red wine and reduce by half. Add wine and tomato pulp to pot. Add enough water or chicken stock to bring liquid level to just below covering the meat. Bring to a boil and simmer for 1 & 1/2 to 2 hours or until meat is fork tender. Thicken with cornstarch slurry and add garnish. Season.

Moroccan Spice Mixture

1 T orange zest
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
1 tsp chili powder
1 tsp ground black pepper
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground clove

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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