INGREDIENTS:
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pinch saffron
1 teaspoon lemon (zest)
1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 tablespoon oil
1 onion (chopped)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
2 tablespoons tomato paste (I used chopped sun dried tomatoes)
1-2 cups beef stock
3/4 cup dried apricots
1/2 cup raisins
1 tablespoon honey
2 tablespoons harissa
1/4 cup pistachios (chopped, optional)
1/4 cup cilantro (chopped, optional)
1/4 cup parsley (chopped, optional)
1 cup Greek style yogurt (optional)
DIRECTIONS:
1. Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag along with the lamb, mix well and marinate the fridge for a few hours to overnight.
2. Heat the oil in a large pan over medium-hight heat add the lamb, brown well on all sides and set aside.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and ginger and saute for about a minute.
5. Add the lamb and tomato paste and beef stock, bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.
6. Add the apricots, raisins and more beef stock to cover.
7. Bring to a boil, reduce the heat and simmer for about 20 minutes.
8. Add the honey and harissa.
9. Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.
Source: Closet Cooking
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