Lamb Tagine with Chickpeas and Currants, Basmati Rice and Harissa served with a Carrot, Orange, and Radish Salad

Ingredients

Tagine:
1 pound lamb shoulder, cut into 2-inch pieces
3 cloves garlic, coarsely chopped
1.5 teaspoons honey
1/8 cup olive oil
1.5 tablespoons chopped cilantro
Pinch of saffron threads
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon tomato paste
Salt and pepper
1 potato, cut into chunks
1 carrot, cut into chunks
1 yellow onion, peeled and cut into chunks
3/4 cups vegetable stock
1/2 cinnamon stick
1/2 cup cooked chickpeas
1/4 cup currants

Directions
Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.

Harissa:
3 oz. mild and hot chilies - dried mixture of Anchos, Chili de Arbol, and Guajillos (Guajillos are the most mild, then Anchos, Chili de Arbol are the spiciest)
1 clove of garlic crushed with 1/4 tsp salt
1 tsp. coriander - ground
1 tsp. caraway seed - ground
1 red bell pepper, roasted
1 tsp. fine seal salt
olive oil

Stem, seed, and break up chilies. Place in a bowl and pour boiling water over to cover.

Cover and let stand for 30 minutes. Drain; wrap in cheesecloth and press out excess moisture.

Grind chilies in food processor with garlic, spices, red bell pepper, and salt.

Add enough oil to make a thick paste (added tomato paste, 1-2 T. to make it more of a paste).

Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil.


Basmati Rice:
1 tablespoon olive oil
1/2 yellow onion, finely chopped
1/2 teaspoon cumin seeds
1/2 cinnamon stick
1 cardamom seed, crushed
1 bay leaves
1 cup basmati rice, washed well and drained
1.5 cups water
1 tablespoon lemon juice
Salt and freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardomom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.


Carrot, Orange, and Radish Salad:

Ingredients
4 carrots
6 radishes (or 4-inch piece daikon radish)
1 handful fresh mint leaves
1 handful fresh cilantro leaves
2 navel oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 lemon, juiced
1 teaspoon orange flower water
Kosher salt

Directions
Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.

Served with Etude Pinot Noir....