Moroccan Lamb and Lemon Tagine

I found this recipe in a Costco magazine article by Bruce Aidells, I adapted it using more fresh ingredients rather than the dried in the magazine.

3 pounds boneless leg of lamb, cut into 2 inch chunks
1 1/2 cups finely diced onions
1 tablespoon minced garlic
1 1/2 teaspoons ground ginger (Used fresh grated ginger)
1 Tablespoon paprika
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
Pinch of saffron (optional, I had some in stock)
1 tsp dried mint (I used 1 tbsp fresh mint)
1/4 cup chopped fresh cilantro stems (save leaves for garnish) (This is the only ingredient I was unsure about because I have always been told that cilantro stems are bitter)
1 1/2 cups water
3 carrots, peeled and cut into 1 1/2 inch chunks
1 fresh lemon cut into eighths lengthwise and seeded
1/2 cup fresh lemon juice, plus more to taste
20 kalamata or mild green olives, well washed and pitted
2 cups crookneck squash, or yellow zucchini, cut into 1 1/2 inch chunks or whole okra (or combination of all three) I used the zucchini.
Cilantro leaves for garnish

Combine the first 12 ingredients in a large heavy pot with a lid or a Dutch oven. Add the water: bring to a boil. Reduce the heat to a simmer, cover the pot and cook for 1 to 1 1/2 hours or until the lamb is tender. Add more water if needed.

Add the carrots and lemon wedges, making sure they are covered with liquid (add more water, if needed) and cook for 10 more minutes. Add lemon juice, olives and squash, and cook covered for 10 to 15 minutes more or until the carrots and squash are tender. Remove the solids from the pot with a slotted spoon, leaving the liquid behind.

Arrange the meat and vegetables in a shallow serving dish or deep platter. Degrease the sauce and reduce it by boiling to concentrate the flavors. It should have a soup-like consistency. Taste for salkt, pepper and lemon, and adjust as desired. Pour the sauce over the meat and vegetables. Garnish with cilantro leaves. Serves 6 to 8

French dip Sandwiches

This is probably one of the easiest meals I ever make!

Thinly slice one onion and place in the bottom of crockpot.

Brown one roast in a cast iron or some other pan that is NOT Teflon coated. You need a good sear on the roast and non stick pans will not give you that sear. When the roast is good a brown on all sides place roast in crockpot on top of onions.

Deglaze the pan you browned the roast in with 1/4 to 1/2 cup water, use only what is needed to get any brown bits off the bottom of the pan. This makes a great juice and pour it on top of the roast.

Finely chop or use garlic press and crush fresh garlic to taste. I like lots of garlic so I will use 3-4 cloves depending on their size. Place on top of roast.

Sprinkle with salt and pepper, and add about 1 1/2 tsp of better than bullion beef.

Cover, cook on low for 6-8 hours, can cook on high if you need to for 4 hours but the roast may not come out falling apart tender.

When the roast is done, the inside of the crockpot should have a very thin layer of meat brownings. Using very hot water, and wire whisk, you can pour the hot water over this and scape it down into the juices in the bottom of the pan. Generally, when I make this I end up with about 2 cups of homemade Aujus, that tastes better than a package from the store.

Serve with bread or rolls.
Place small bowls at the each plate to pour the juice into for dipping the sandwiches.

Note, this is one of my favorite low carb recipes, while my family enjoys the bread, I eat the roast with what ever vegetables I fix.

Yummy.