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Hurley's Restaurant                                                                                                                     

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Moroccan Inspired Lamb Tagine, with Couscous, Olives & Preserved Lemon                        

A little bit of greatness from the Executive Chef Bob Hurley, of Hurley's Restarant in Yountville, California. 

  

Ingredients:

 3          pounds lamb stewing meat (neck and or shoulder)

 

Marinade

1          pinch saffron

1          teaspoon ground ginger

1          teaspoon ground cumin

1          teaspoon ground coriander

½         teaspoon smoked paprika

½         teaspoon cinnamon

¼         teaspoon cayenne pepper

4          cloves garlic (minced)

2          tablespoons fresh mint (chopped)

½         cup olive oil

            peel of two lemons (finely grated)

 

Couscous

2          tablespoons olive oil

½         cup each, finely diced (brunoise):

                        shallots

                        carrots

                        red peppers

                        green peppers

1          generous pinch ground coriander

1          generous pinch ground cinnamon

2          generous pinches ground cumin

2          cups couscous

2½       cups chicken stock

2          tablespoons fresh cilantro (chopped)

  

Lamb

1          cup onions (quartered and thickly sliced)

2          cups Roma tomatoes

1          pound cracked green olives (drained and pitted)

1          cup fresh parsley (minced)

½         cup fresh coriander (minced)

4          cups light veal stock or chicken stock

            Preserved lemon (julienned) 

 

 

Preparation:

 

Marinade:

Trim lamb of all excess fat.  Cut into 1½ inch chunks.  Place the lamb in a non-corrosive container, either stainless or crockery.  Mix all marinade ingredients together, and add lamb.  Place in refrigerator to marinate 2-3 hours or overnight.

 

Couscous:

Begin boiling the chicken stock.  In a separate pan, sweat vegetables in olive oil until translucent.  Add spices to the vegetables and stir.  Add couscous and mix thoroughly with the vegetables until coated with spices.  Add boiling chicken stock, stir, take off heat and cover for 10 minutes.  Uncover, add cilantro and fluff with a fork.  Reserve in a warm place until needed.

 

Lamb:

In a heavy bottomed pot or sauce pan, lightly brown the meat and marinade mixture taking care not to burn the spices.  Add onions, Roma tomatoes, herbs and meat stock.  Bring the mixture to a boil and let simmer for at least 2 hours, or until the meat is tender.

 

Separate the lamb from the juices.  Simmering the juice, skim the excess fat as it rises to the surface.  When the stock is skimmed, add the olives, and reduce to the desired consistency.

 

Add lamb back to the sauce, adjust seasonings, and serve over couscous.  Garnish with preserved lemon.

 

Yield:

 

6 Portions

 

 Executive Chef Bob Hurley

Hurley’s Restaurant & Bar

6518 Washington Street

Yountville, CA 94599

707-944-2345

www.HurleysRestaurant.com