Easy Lamb Tagine With Pomegranate Recipes

EASY LAMB TAGINE WITH POMEGRANATE

Steps:

• Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
• Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
• Do Ahead
• Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.

PEAR AND POMEGRANATE LAMB TAGINE

Steps:

• Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

FAMILY MEALS: EASY LAMB TAGINE

Steps:

• Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
• Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
• Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
• Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

LAMB TAGINE WITH WALNUTS AND POMEGRANATE

Steps:

• Dredge lamb in flour.
• Heat walnut oil or olive oil in tajine or Dutch oven with tighlly fitting lid. Once oil is hot, add the lamb and season generously with salt and pepper. Brown lamb on all sides and remove from pan.
• Meanwhile toast walnuts in preheated oven (350 degrees F) for 10 to 12 minutes. Allow to cool, then chop.
• Add 2/3s of the onions and all of the carrot and celery to the tajine and saute until softened. (Since 1 onion is used to make the relish, only 2 onions are used in this stage) Next add the finely minced garlic and ginger and saute a few minutes longer. Then add ground cumin, turmeric, and allspice, stirring well to combine all ingredients. Return lamb to the pan, adding the toasted chopped walnuts. Continue to stir, allowing all flavors to marry.
• Add in 2 cups pomegranate juice, cinnamon stick, and enough chicken broth to cover the meat. (You might not need the whole cup). Also add the bay leaves. (I had some curry leaves so used those instead of bay leaves). Bring to a boil, then reduce heat to simmer and cover with a tightly fitting lid. Simmer for two hours, stirring occasionally, until lamb has become tender. If it becomes too dry during cooking, add more liquid. If there is too much liquid, then simmer uncovered.
• Meanwhile make the Onion-Pomegranate Relish: Place remaining thinly sliced onion in a bowl. Add the lime juice and ~ 1/2 cup pomegranate juice, then allow to stand one hour. Drain the onions, discarding all the liquid. This step takes the "bite" out the onion. Add pomegranate seeds to taste, a dash of salt, and chopped cilantro, also to taste.
• Once lamb is tender, add honey. Start with 1/4 cup, then increase according to taste. Simmer gently, long enough for the honey to infuse throughout the lamb tajine. Keep in mind, however, that honey burns easily and can create a bitter taste. (If I had dates on hand, they would have been added early on and the honey would have been omitted.).
• Serve over couscous, garnished generously with pomegranate seeds and chopped cilantro and the Harissa and Onion-Pomegranate Relish on the side. (Harissa is a chile-based condiment often used with Middle Eastern and Northern Africa cuisine. Although I have made it in the past, I just used what I had on hand -- something I had purchased from T J Maxx.).

TANGY LAMB TAGINE

Steps:

• Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.