Guest Post: Moroccan Lamb Tagine

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I met Juli back in 2013 when she was teaching a couple cooking classes in Boston, and I have been a massive fan ever since. I read all of her blog entries, and I’ve decided that I love PaleOMG for 3 main reasons: Juli tells it like it is, the community is so active and supportive, and every single recipe has its own story. I began my paleo journey back in October of 2012 to figure out some digestive issues and limit the times I had to call my best friend with an “ailment of the day”. The experiment turned into a lifestyle, the lifestyle turned into a blog, and the blog turned into a cookbook! I have always believed that every meal we eat has incredible stories woven into it. There are the stories of the ingredients itself from the plants, animals, and farmers, and then there are the stories of the laughter, momentous occasions, and life events that are intertwined with these meals. While I do get a hard time about it, I can remember almost every meal I have served and been served. I remember everything from the faces of the people around me to the actual food we were eating.

I decided to take this obsession concept and draft up my first cookbook called Bowls of Love: Paleo Soups for the Seasons. Soup has always been my favorite thing to cook because there are no rules, and you can very easily create colorful masterpieces that warm the hearts and stomachs of all of your friends and family. I decided to reach out to 49 of the most special people in my life, sharing this dream, and requesting a favor. I asked them each to send me a bowl. The bowls had no restrictions on size, shape, color, or pattern, but it had to be from the heart. Every day, packages from all over the world were arriving with the most gorgeous bowls, and I began crafting recipes. I created a seasonal paleo soup recipe for every person and then had it photographed in the given bowl. Each recipe in the book is accompanied with a story about the person who gave the bowl, recounting special memories all revolving around food and the table.

BowlsOfLove_Cover

The book is basically the best Valentine’s Day gift ever (hint, hint) because it is stock full of incredible paleo recipes all made from the heart and designed to spread the love and community that was always meant to live in and with the food we eat. Enjoy the delicious Moroccan flavors in this lamb stew, and check out my blog and cookbook for hundreds more recipes! Use the coupon code VALENTINE15 on my website (www.intersectioncoaching.com) to get 15% off my cookbook for Valentine’s Day!!

Moroccan Lamb Tagine

4.4 rating
9 reviews
PREP 15 mins
COOK 10 hours
TOTAL 10 hrs 15 mins
Yields 6

INGREDIENTS :

  • 2 medium onions, sliced
  • 4 carrots, peeled & chopped
  • Water
  • 2 lb. lamb shoulder (can also use lamb shank or leg of lamb)
  • Sea salt & pepper
  • 2 Tbsp. lamb spice mix (combo of rosemary, rose petals, cumin, paprika, onion powder, garlic powder, mint) – you can also buy pre-mixed lamb or Moroccan seasoning if you don't have all of these spices
  • 2 Tbsp. garlic, chopped
  • 1 Tbsp. fresh rosemary
  • 8 matchstick slices ginger, 1-inch each
  • 1 cup dried apricots
  • 1 1/2 cups prunes

DIRECTIONS :

  1. Lay onions and carrots at the bottom of the crockpot.
  2. Cover with water (just enough to barely cover).
  3. Lightly season the lamb with sea salt and pepper.
  4. Spice both sides of the lamb with the spice mixture, and then lay it on top of the onions and carrots.
  5. Make a few slits in the lamb, and stuff with chopped garlic and rosemary.
  6. Add the ginger, apricots, and prunes to the crockpot.
  7. Cover and cook on low for 8-10 hours.
  8. Remove the ginger, shred the lamb, and serve!

by

INGREDIENTS :

  • 2 medium onions, sliced
  • 4 carrots, peeled & chopped
  • Water
  • 2 lb. lamb shoulder (can also use lamb shank or leg of lamb)
  • Sea salt & pepper
  • 2 Tbsp. lamb spice mix (combo of rosemary, rose petals, cumin, paprika, onion powder, garlic powder, mint) – you can also buy pre-mixed lamb or Moroccan seasoning if you don't have all of these spices
  • 2 Tbsp. garlic, chopped
  • 1 Tbsp. fresh rosemary
  • 8 matchstick slices ginger, 1-inch each
  • 1 cup dried apricots
  • 1 1/2 cups prunes

DIRECTIONS :

  1. Lay onions and carrots at the bottom of the crockpot.
  2. Cover with water (just enough to barely cover).
  3. Lightly season the lamb with sea salt and pepper.
  4. Spice both sides of the lamb with the spice mixture, and then lay it on top of the onions and carrots.
  5. Make a few slits in the lamb, and stuff with chopped garlic and rosemary.
  6. Add the ginger, apricots, and prunes to the crockpot.
  7. Cover and cook on low for 8-10 hours.
  8. Remove the ginger, shred the lamb, and serve!

by

18-moroccan lamb

HeadShot_SqAli Rakowski is a health coach and author based in Stamford, Connecticut.  She formed her company, Intersection Coaching (http://www.intersectioncoaching.com), in 2014, and provides health and life coaching, tutoring, and wellness consulting all with an incredibly strategic and structured approach. She uses non-traditional methods combining logic and analytical thinking when working with clients on creative and holistic solutions. Rakowski earned a degree in mathematics from Vanderbilt University in 2007 and worked in human capital consulting for over six years. After her years as an actuary and consultant in financial services, she received her certificate as a holistic health coach from the Institute for Integrative Nutrition in 2013 and began her SoooPaleo blog to share her culinary adventures with friends and family. Along with her coaching and wellness business, Rakowski now works part-time building training and development programs for a global financial services consulting firm based in Stamford, CT.

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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10 thoughts on “Guest Post: Moroccan Lamb Tagine”

  1. This recipe looks great; I love lamb tagine! I make a recipe very similar to this, with the addition of green and black olives and some preserved lemon. Nom nom nom.
    Your book looks beautiful by the way! 🙂

  2. This recipe is truly amazing. It was so delicious. Made great left-overs for days. Every time I ate it, it made me just as happy as the first time. It’s a must try!.

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