LAMB AND FIG TAGINE

3 tablespoon butter

1 ½ pounds boneless lamb leg, cut into large chunks

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 large sweet onion, cut into chunks

8 whole garlic cloves

2 cinnamon sticks

2 teaspoon curry powder

1 cup apple cider

1 cup dried figs

¼ cup honey

3 teaspoon cornstarch

In a tagine or cast-iron pan, melt the butter.  Season the lamb with salt, pepper, and garlic and massage meat to ensure it is seasoned all over.  Place in the pan and sear on all sides, about 5 minutes.  Remove from the pan and set aside.

Add the onions and garlic to the drippings in the pan and cook until soft and fragrant, about 3 minutes.  Add the cinnamon sticks and curry powder and cook until curry is fragrant, 2 minutes.  Add the lamb back into the pan with apple cider and enough water to almost cover the lamb meat.  Cover with tagine lid (or pan cover) and cook on low heat for 1 hour.

After one hour, add the dried figs and honey to the pan.  Mix cornstarch with ¼ cup water and also add to the pan and stir to combine.  Sauce will begin to thicken.  Cover and cook 10 minutes more.  Figs should be soft and sauce should be thick and syrupy delicious!

Serve over couscous or creamy polenta.

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