LAMB TAGINE
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.
Provided by BenevolentEmpress
Categories World Cuisine Recipes African North African Moroccan
Time 10h45m
Yield 4
Number Of Ingredients 24
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.
Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g
EASY LAMB TAGINE
This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices - cumin, ginger, coriander and cinnamon. It's low in calories too.
Provided by delicious. magazine
Categories Cheat's recipes
Time 1h10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
- Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
- Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
- Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.
Nutrition Facts : Calories 306kcals, Fat 17.1g (4.4g saturated), Protein 25.9g, Carbohydrate 16.1g (13.7g sugar)
FAMILY MEALS: EASY LAMB TAGINE
Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h20m
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 15
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.
Nutrition Facts : Calories 413 calories, Fat 21.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 22.4 grams sugar, Fiber 6.4 grams fiber, Protein 27.2 grams protein, Sodium 1 milligram of sodium
AFRICAN LAMB TAGINE
If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this is the perfect dish to make! VIDEO https://www.youtube.com/watch?v=3L4ecdNYuGg
Provided by CLUBFOODY
Categories Moroccan
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.
- The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.
- Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.
- Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz). Makes 4-6 servings.
Nutrition Facts : Calories 619.4, Fat 47, SaturatedFat 17.1, Cholesterol 122.8, Sodium 276.1, Carbohydrate 17.5, Fiber 3.4, Sugar 9.6, Protein 32.8
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