A complex and exotic leg of lamb that’s perfect for the richness of Cabernet Sauvignon.
¼ cup olive oil
3 lb Boneless Leg of Lamb- cut into 1 inch cubes
1 large yellow onion- sliced ¼ inch thick
4 cloves garlic
1 teaspoon ground ginger
½ teaspoon ground cardamom
2 teaspoons sweet parprika
1 teaspoon smoked paprika
1 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon freshly cracked black pepper
1 cinnamon stick
1 cup prunes, halved
2 cups pitted Picholine olives
½ cup fresh parsley, coarsely chopped
1 tablespoon fresh lemon juice
Pairs Well With
Heat a traditional tagine or Dutch oven over high heat and then enough olive oil to cover the bottom with a thick film. Season the lamb with salt and brown on all sides working in small batches as not to overcrowd the pan and then remove to a bowl.
Turn the heat down to medium and add more olive oil if needed to cover the bottom in a thin film and add the onions and garlic and cook until translucent and fragrant.. Add the spices and cook for 30 seconds stirring constantly to release their aromas. Add the lamb and any extra juices back to the pot and glaze it in the spices.
Add enough water to cover the lamb halfway and add the prunes. Simmer for 1.5 – 2 hours or until the lamb is tender. Add olives and cook for additional 5 minutes. Stir in the lemon juice and sprinkle with parsley and serve by itself or over freshly steamed couscous.