Tagines (fragrant Moroccan stews) are often served over couscous, but here rye berries cook in the stew and soak up all the rich, meaty goodness. If you are having trouble finding lamb shoulder, you can also use an equal amount of trimmed boneless leg of lamb; it cooks in the same amount of time. If you are not a fan of lamb, just switch to inexpensive beef stew meat or skinless, boneless chicken thighs. The stew meat will need to cook about the same amount of time as the lamb, but the chicken only needs to go about 30 minutes.
3/4 cup uncooked rye berries
1 1/2 pounds cubed trimmed lamb shoulder
1 1/2 teaspoons canola oil
2 1/2 cups chopped onion
10 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
3 tablespoons unsalted tomato paste
4 cups unsalted beef stock (such as Swanson)
1 cup quartered dried apricots (about 6 ounces)
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 cup cilantro leaves
Est. added sugars 2g
How to Make It
Heat a Dutch oven over medium heat. Add rye berries; cook 6 minutes or until browned and fragrant, stirring occasionally. Remove from pan.
Increase heat to medium-high. Coat pan with cooking spray. Add half of lamb; cook 5 minutes, turning to brown on all sides. Remove lamb from pan; repeat procedure with cooking spray and remaining lamb. Remove lamb from pan.
Reduce heat to medium. Add oil to pan; swirl to coat. Add onion and garlic; cook 5 minutes, stirring frequently. Add cumin, cinnamon, and pepper; cook 30 seconds, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add stock, scraping pan to loosen browned bits. Stir in lamb, rye berries, apricots, honey, and salt; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour 45 minutes or until lamb is tender and rye berries are chewy-tender. Ladle stew into each of 8 bowls. Sprinkle with cilantro.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice