Tagine of Lamb and Preserved Lemons

Warm up to a spicy tagine as the first ice storm of the year envelops your world.  Or as family in Florida tells me, you are decorating your Christmas tree in shorts, in the eighties.
5 trimmed lamb loin chops

Spice Mix:
1 Tbsp garam masala seasoning
1 tsp favorite Indian curry powder
1 tsp Pimenton, Spanish smoked paprika
1 tsp kosher salt
1/2 tsp crushed dried red pepper flakes (or to taste)
1/4 tsp black pepper

1 leek, trimmed, cleaned and diced
1/4 purple Bermuda onion, sliced, about 1/2 cup
2 stalks celery, diced
1 stick cinnamon
2 Tbsp harissa Middle Eastern chili paste (or other favorite)

1 15-ozcan petite diced tomatoes, drained (liquid reserved)
6 slices preserved lemons (see note)

Mix together the spice mix and coat the chops evenly with the spice mix. Heat the base of a tagine and add a dash of olive oil. Brown the chops evenly on one side for about 3-5 minutes. Flip the chops and brown the other side for another 3-5 minutes.

Remove the chops to a plate and keep warm. Add a dash of olive oil to the tagine base and add the leek, onion, celery and cinnamon. Cook the veggie mix down for about 10 minutes, stirring regularly, until the veggies soften and begin to caramelize.

Add the harissa or chili paste and mix well.  Season lightly with salt and pepper.

Remove the veggies to a bowl. Add one last dash olive oil to the tagine base and raise the heat to high. Add the drained tomatoes and sizzle for about 5-8 minutes.

Allow the tomatoes to darken and caramelize a bit, and to develop great flavor and fragrance.

Return the chops to the tagine and pour in the veggie mix. Nestle in the lemon slices.  Add the reserved tomato liquid and just enough water to cover.

Bring to a slight boil, gently mix the pot and reduce to a simmer. Cover the tagine with its top and cook about 30 minutes, jostling the ingredients once or twice.

Serve with couscous or other favorite side. Serves 2-3.

Cook's Notes:  You can substitute the garam masala for other robust spice mixes such as Montreal seasoning (a favorite of Canada) or Cajun spice mix, for example.

Preserved lemons are a common ingredient in Middle Eastern cooking.  They are brined in a vinegar and available in jars - I use Trader Joe's.

A tagine is a cone-shaped dish used in the middle east to make stews.

Its shape enhances reflux of cooking liquids - as they vaporize, they condense on the inside of the cone and rain back down on the stew, evenly distributing moisture while cooking.  At least that's the theory.  My tagine does a great job, but you certainly could use a standard Dutch oven or other heavy pot just as well to make a fine tagine.

Our first Mid Atlantic ice storm. Christmas approaches...