Lamb is for Lovers

I was in Virginia recently and it prompted me to look up the origins of the state motto, "Virginia is for Lovers." I assumed it was going to be some AHMAZING story about some relationship or tragedy, but, no. It was a slogan made up by an ad agency. Clearly a good agency. Maybe Don Draper wrote it?

In any case, Wednesdays and Sundays are adventure in the kitchen days in our house. The kids are at their dads so it's always the say I try something new, something spicy, something too expensive to waste on ungrateful mouths. That was mean. My kids actually have fairly decent palates for their ages. But I digress.

Mr J. got an assortment of free magazine subscriptions for some reason I don't understand, so I have lots of cooking and wine things coming monthly. Though I find Cooking Light to have blandish recipes, they are often easy and quick and good to give me inspiration.

So this is my take on Lamb Tagine with lemon and green olives. I included the container conversion for 21 Day Fix if you are interested.

Ingredients:

2 lbs boneless leg of lamb, trimmed and cut into 1" pieces (advice: buy 2.5 lbs because there is a lot to trim)
3/4 tsp salt, divided
2 tsp olive oil, divided
1 cup chopped onion
5 garlic cloves, minced
1 Tbsp minced ginger
1 tsp each cinnamon and cumin
1/8 tsp (i.e a pinch) red pepper flakes
1/8 tsp crushed saffron threads
3 cups low-sodium chicken broth
1/3 cup golden raisins
4 carrots, pealed and sliced into 1 inch pieces (diagonally is prettier)
1/4 cup chopped cilantro
20 pitted green olives, chopped
juice of one lemon
3 cups cooked whole wheat couscous

Instructions

buy a freaking dutch oven. they are amazing for braising and cooking with little to no oil
put dutch oven on medium high heat. when it's hot add a tsp of oil. always wait until it's hot before adding the oil-it helps to make a non-stick coating. toss the lamb with 1/2 the salt and the red pepper. Throw in the lamb and brown it, stirring regularly for like five minutes or until, well, brown. Take it out of the pot and put it on a plate.

add the other tsp of oil and then toss in the: onions, garlic, ginger, cinnamon, cumin and saffron. Man your house smells good. Stir and saute for like 5 minutes. Add in the lamb with whatever juice is on the plate, and then toss in your stock. Use a wood spoon to get all the tasty bits up. mmmmmmmmm. Cook until it's at a simmer, then put the lid on and lower the heat to medium low.

pour a glass of wine
drink wine
15 minutes later toss in the carrots and simmer for an hour with the lid slightly open.
turn off the heat and stir in raisins and olives. let that sit for 5 minutes, covered.
add in lemon juice and cilantro, and serve over hot couscous.
you're welcome.

Serves 6 and each serving for you fixers is 1 red, one yellow, 1/3 orange, 1/2 green, 1 tsp.

xx, Randie