Ingredients:

1 pound plum tomatoes, halved lengthwise

Kosher salt and freshly ground black pepper

8 to 10 sprigs flat-leaf parsley

4 to 5 sprigs thyme

1 bay leaf

3 pounds lamb shoulder stew meat

2 tablespoons olive oil

3/4 cup dry white wine

2 yellow onions, diced

4 cloves garlic, smashed

2 red bell peppers, diced

2 pasilla chiles, diced

1 tablespoon hot Hungarian paprika

1 1/2 teaspoons ground cumin

Pinch of ground cardamom

1 1/2 cups chicken stock (see box)

1/4 cup golden raisins

1/4 cup currants

Red wine vinegar

 

 

Directions:

 

Preheat oven to 375 F.

 

Arrange the tomato halves, cut side up, on a rimmed baking sheet and sprinkle with salt and pepper. Bake until the skins begin to shrivel, about 45 minutes.

 

Put the parsley, thyme and bay leaf in the center of a cheesecloth square, gather the ends, and secure with kitchen twine. Set aside.

 

Pat the lamb dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large, heavy, high-sided skillet over medium-high heat. Add the lamb to the skillet and cook, turning as needed, for 6 to 8 minutes, until evenly browned on all sides. Transfer to a bowl.

 

Drain off and discard any excess oil from the skillet and return the skillet to medium-high heat. Add the wine to the skillet and cook, stirring to release any bits of meat stuck to the bottom and sides, for 2 to 3 minutes. Pour over the meat.

 

Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the onions and garlic and cover and cook for 5 minutes, or until tender. Add the bell pepper and pasilla chiles and cook uncovered for 20 minutes until tender.

 

Stir in the paprika, cumin and cardamom and cook for 1 minute. Press the tomatoes through a large-mesh sieve or a food mill held over the pan. Stir in the lamb and wine, stock, raisins, currants, and herb bundle. Bring to a boil over high heat, decrease the heat to low, and cook, partially covered, for about 3 hours, or until the lamb is tender.

 

Season the tagine to taste with the vinegar, salt and pepper. Serve. Serves 4 to 6