Wild Mushroom & Lamb Tagine with Rosemary & Paprika

Mushroom and lamb tagine with rosemary and paprika

Nova Scotia's culinary history is closely tied to the bounty of the Atlantic Ocean and its forests. Long before the Acadians settled, Native Americans (Mi'kmaq, Mi'kmaq, etc.) used these wild mushrooms, herbs, and venison to create incredibly tasty dishes. This tagine is an homage to that era and is a dish I have always admired for its warm, deep flavors. It's a bit of a labor of love, but the result is a truly incredible experience.

Productivity: For 6 to 8 peoplePreparation time: 30 minutes

Cooking time:

• 1h30-2h
• Raw materials:
• Cut 1.5 pounds of lamb shoulder into 1-inch cubes (don't use too much fat, which is important for tagines).
• 2 tablespoons of olive oil
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 2 cups wild mushrooms (chanterelles, morels, or a mix – look for them on the surface!), chopped
• 1 cup dried apricots, cut in half
• 1/2 cup pearl barley
• 1 cup chicken soup (low sodium)
• 1 tablespoon paprika (smoked paprika is delicious!)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1 bay leaf
• Season to taste with salt and black pepper.

fresh rosemary sprigs to decorate

1. What if we sprinkled it with chili powder?Instructions:
2. Grilled lamb: Heat the olive oil in a large pot or saucepan over medium heat. Add plenty of salt and pepper to the lamb legs. Fry the lamb in portions until golden brown on both sides. Don't worry if it's not fully cooked. Remove the lamb and set aside.
3. Flavored frying: Add the chopped onion to the pan and cook until soft, about 5 to 7 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Add mushrooms and berries. Add the wild mushrooms and dried apricots. Cook for 5-7 minutes until the mushrooms begin to release their liquid and turn lightly golden.
5. Presentation of barley and dashi soup. Add pearl barley, chicken broth, paprika, thyme, cinnamon and bay leaf. Bring to the boil.
6. Boil the lamb again. Return the roast lamb to the pan. Reduce the heat, cover the pan and simmer for 1 hour to 1 hour 30 minutes, or until the lamb is very tender and the stock is cooked off. If the liquid reduces too much, add a little broth.

Finish and serve: Remove the bay leaves. Add the chili powder and mix. Let sit for 10 minutes until the flavors blend. Decorate with sprigs of fresh rosemary and paprika. Serve hot with fresh bread to mop up the delicious sauce.

Previous comments: Nova Scotia families tend to keep things very simple. What matters is the deep, rich flavor and that's what makes it special. We recommend enjoying it with roasted vegetables such as radishes or carrots. Don't worry about lamb juice coming out. This is where the magic happens.