Lamb Tagine with Chickpeas and Golden Raisins

  

  
Many Moroccan dishes that that work with sweet broths of saffron and cinnamon such as lemon chicken or chicken, apricot and almond tagine will not also include cumin.  This recipe does both and carries it off beautifully.  That may be because its meat is lamb and not chicken.  Moroccan cooks may learn such rules at a young age, if such a rule does exist, but I learned of its ability last night and now I want to share with you.  The original recipe called for including potatoes and carrots and there is nothing to say you shouldn't, I just didn't feel like going there when I prepared this dish.  Maybe tagines in my mind are more restricted.  I also used golden raisins instead of traditional raisins.  They have a more delicate flavor.  As always, prepare the dish as you would like, starting with this base.  Serves 2
    
Ingredients:
1 lb lamb, in 1 inch cubes

1 tsp paprika

1 tsp cumin
3 cloves garlic minced
1 1/2 tsp honey
3 tbsp olive oil
1 1/2 tsp cilantro
2 shallots sliced
1 tbsp tomato paste
salt/pepper
2 cups chicken stock
pinch saffron
1 cinnamon stick
1/2 cup golden raisins
1/2 can chickpeas
1 cup cooked rice
    
Descriptions:
Mix together in a bowl the lamb, paprika, cumin, garlic, honey, 2 tbsp olive oil, and cilantro.  Allow to marinate from half an hour to overnight if desired.  Heat olive oil in a tagine or Dutch oven over low and cook shallots a few minutes to start softening.  Raise the heat to medium.  Add the lamb mixture and cook a few minutes to brown.  Stir in the tomato paste and salt and pepper to taste.  Add the chicken stock and stir in the saffron.  Add the cinnamon stick, raisins and chickpeas and bring to a simmer.  Turn the heat down to simmer and cover.  After 30 minutes, uncover and if a thicker broth is desired, raise the heat and boil down to desired consistency.  Adjust the salt and pepper if desired and serve over rice.