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A Tagine is a type of cooking pot that is used for making stews and meats in Morocco and surrounding areas, and it is also the name of the types of dishes that are cooked in them. The photo is a picture of what a Tagine might look like. This recipe is larger, so I made it in a dutch oven instead.

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This is a very flavorful stew recipe, that includes lamb, artichoke, and sun-dried tomatoes. Usually served with bread, or couscous to soak up the juices, this recipe instead includes cauliflower. You can eat this stew fresh, or dehydrate it to make some delicious backpacking food. When Randy and I cook this, we often eat half for dinner, and dehydrate the rest. I have omitted all but a little fat from this recipe, for ease of dehydration, but I love to serve it with copious amounts of flavorful olive or argan oil drizzled on top, making it ideal for those who are attempting to eat low-carb high-fat while out and about. Why would you want to eat a low-carb dinner backpacking? More on that in this(add link) blog post.

Note: To add a little more protein, some bulk, and a few complex carbohydrates to this recipe, you can add some chickpeas (garbanzo beans). I like to pre-cook them, peel them, and dehydrate them separately. I then package them in their own little Ziploc, and I add them to the re-hydrating water first, since they are very dense.

Ingredients (4 generous servings)
1.5 lbs. lamb leg, trimmed to 0" fat, 1/2" dices
2 cups small cauliflower florets
2 - 14 oz. cans quartered artichoke hearts in water, undrained (here)
1/2 cup oil packed sun-dried tomato juliennes
1 large bell pepper, 1/4"/2" strips
2 tbsp. Ras al Hanout spice mix (recipe) (or buy it here)
1/4 tsp. cinnamon
4 large cloves garlic, coarsely minced
1 cup beef bone broth (recipe) (or buy it here)
2 tablespoons light olive oil or ghee*

Topping
4 tablespoons extra virgin olive oil

*For browning the meat, you will want to use an oil with a high smoke point while avoiding the potential harmful effects of vegetable oils. To find out more about this, click here(add link). For this recipe the ghee or olive oil match the flavors the best.

Tools
Heavy bottomed pot or dutch oven like this
spatula or wooden spoon for stirring
dehydrator (get the best here!)*
fruit leather sheets*

*You can also use an oven. Some ovens will  have a dehydrate option, or you can set it very low (around 140 F) and prop it open just a bit to let the moisture out.
* when dehydrating, you will want to use the sheets that come with your dehydrator to keep the juices and seasonings from escaping. If you are using an oven, you will want to use a jellyroll pan or cookie sheet with a silicone or wax paper liner.

Directions
1. Heat your dutch oven or pot on the stove on medium high. Once hot, add oil , and meat. Make sure you don't overfill the pan. There should be only one layer of meat. If necessary, do this in two batches using half of the oil and half of the meat at a time, removing the meat in-between batches. Brown the meat thoroughly.
2. Add the garlic, and give it a light sautee with the meat. Sprinkle the rest of the seasonings over the meat, and toss to combine. Now, slowly add the juices from one can of artichokes, and then just enough of your bone broth to almost cover the meat. With the lid on, simmer on medium-low until your lamb is tender to the fork, but still has texture (you don't want it falling apart). This may take between 15 and 30 minutes. Check liquid level and stir every 5 minutes taking care not to let it dry out. Add more broth or the juice from the artichokes if necessary.
3. Remove lid, and add the cauliflower, bell peppers, and tomatoes. Simmer for 5-10 minutes until cauliflower is cooked, but not soft. Drain (if necessary) and add the artichoke hearts and heat through. Remove from heat. Let rest for 20 minutes and serve drizzled with olive oil, or let cool to around 100 F before dehydrating.
4. When cool, spread a single layer of food on each dehydrator tray with mat, or cookie sheet, until you run out. Dehydrate on high heat (140-150 F in the oven) for 12-24 hours, or until all of the components are dried thoroughly. Let cool at room temperature to ensure that all of the leftover liquid either evaporates, or distributes evenly throughout the batch. Package in airtight containers. If processed correctly, these will last up to a month in Ziploc bags, 2-3 months in vacuum sealed bags, or 1-2 years in vacuum sealed bags and stored in the freezer.

Re-hydrating
To re-hydrate, place contents in your cooking device, and cover with water. Bring to a boil, stirring occasionally, and leave lid on to cool for a few minutes. This is the best method. The energy saving but not as reliable method, is to boil your water first (about 1 cup per serving) and add your food, and let sit until re-hydrated. Drizzle with olive oil (1 tablespoon per serving).

Net Carbs 16.7 g per serving
Nutrition Facts Serving Size 1/4 recipe
Amount Per Serving Calories 659
Calories from Fat 326
                                           % Daily Value*
Total Fat 36.2g                   56%
Saturated Fat 7.9g             40%
Trans Fat 0.0g
Cholesterol 153mg            51%
Sodium 560mg                   23%
Potassium 1822mg            52%
Total Carbohydrates 30.5g 10%
Dietary Fiber 13.8g             55%
Sugars 5.1g
Protein 57.8g
Vitamin A 30% • Vitamin C 190%
Calcium 14% • Iron 42%
  * Based on a 2000 calorie diet

 


Comments

My friend who just got back from travelling could not stop talking about this particular dish. He was my classmate back in the day and we would always have each other's back in terms of homework and projects. He and I were the inseparable buddies on campus. Martin, my friend, told me that this dish is incredible, and it was the first time he had tasted lamb. He said it was completely different. His birthday is coming up soon, and I think I can try to make this for him. Thank you so much for sharing this with us!

Reply
Asia
07/21/2016 1:35pm

I am so glad you liked reading this recipe! If you are making it in a tagine for your friend, I suggest making the pieces of meat larger, and serving it with couscous, or some crusty bread, which would be traditional in morocco. Also check out our recipe for Ras El Hanout here: http://falafelwaffleetcetera.com/2/post/2016/07/ras-el-hanout.html

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05/19/2017 2:12am

Excellent. I just wish I had more time to marinate the lamb. But I browned the lamb and then threw everything in the crock pot and it was great. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use 2 1/2 tablespoons of that for the marinade, and then add and additional tablespoon and the ginger to the crock pot. Places like Cost Plus carry it really cheap. Thanks for sharing!

Tangine looks really amazing. All those decors are really attractive, it will make you feel that you have to use it everyday. The stew looks tasty as well. I will definitely buy myself a Tangine. Although, I don't know where I can find those. Well, I will try to cook the stew first, like a practice, so that after I bought the Tangine, everything will be perfect. I can't wait for this to happen!

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Interesting type of cooking pot. You know a lot about tagine. Thanks for this recipe!

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