MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
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.
MOROCCAN LEG OF LAMB WITH MINT DRESSING
When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end result, served with a mint dressing, and perhaps a side of couscous or even mashed potatoes, is a satisfying show-stopper.
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
- In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
- Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 58 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 391 milligrams, Sugar 0 grams
MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
- Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
MAKE-AHEAD MOROCCAN LAMB STEW
Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
- Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g
MOROCCAN LAMB
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
- Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g
MOROCCAN LAMB
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or 1/2 cup zaatar) and refrigerate for 1 hour.
- On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb. Let rest on a cutting board for 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 751 milligrams, Sugar 0 grams
MOROCCAN-SPICED RACK OF LAMB
Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.
Provided by Sonya Jane
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
- Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
- To serve, carve by cutting down between the ribs.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g
More about "lagnello marocchino moroccan lamb recipes"
L'AGNELLO MAROCCHINO: MOROCCAN LAMB : RECIPES
From cookingchanneltv.com
Cuisine AfricanCategory Main-DishServings 4Total Time 1 hr 35 mins
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST MOROCCAN MINCED LAMB RECIPES | YUMMLY
From yummly.com
L’AGNELLO MAROCCHINO | TLN
From tln.ca
MOROCCAN-STYLE LAMB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MOROCCAN LAMB PIE - PINCH OF NOM
From pinchofnom.com
MOROCCAN-STYLE LEG OF LAMB | IGA RECIPES
From iga.net
MOROCCAN LAMB MEATBALLS - RECIPETIN EATS
From recipetineats.com
BAREFOOT CONTESSA | MOROCCAN LAMB TAGINE | RECIPES
From barefootcontessa.com
LEG OF LAMB, SLOW-ROASTED MOROCCAN STYLE - THYME …
From thymeforcookingblog.com
NIGELLA'S MOROCCAN ROAST LAMB & TURKISH CACIK
From nigella.com
MOROCCAN MECHOUI RECIPE FOR ROASED LEG OF LAMB RECIPE
From thespruceeats.com
LEG OF LAMB WITH MOROCCAN SPICES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
MOROCCAN LAMB STEW RECIPES - MOROCCO SAHARA TOURISM
From moroccosaharatourism.com
MOROCCAN LAMB SHANKS - CHEF NOT REQUIRED...
From chefnotrequired.com
MOROCCAN LAMB BREAST RECIPE – THE 6 BEST WAY TO COOKING
From fullformtoday.com
MOROCCAN LAMB BASTILLA (MOROCCAN LAMB PIE) – MOROCCO
From cookingwithalisa.com
10 BEST MOROCCAN SAUCE FOR LAMB RECIPES | YUMMLY
From yummly.com
MOROCCAN LAMB MEATBALLS - BOWL OF DELICIOUS
From bowlofdelicious.com
MOROCCAN STYLE LEG OF LAMB | BBQ RECIPES | SAHARA BBQS
From saharabbqs.com
MOROCCAN LAMB RAGU - THE SPLENDID TABLE
From splendidtable.org
L’AGNELLO MAROCCHINO: MOROCCAN LAMB – RECIPES NETWORK
From recipenet.org
MOROCCAN LAMB MEATBALLS IN A LEMON GARLIC HERB SAUCE
From diningalfresco.com
HOW TO MAKE MOROCCAN LAMB SAUSAGES - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN LAMB STEW - DINNER, THEN DESSERT
From dinnerthendessert.com
MOROCCAN LAMB TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
MOROCCAN BRAISED AND ROASTED LAMB RECIPE - TASTE OF MAROC
From tasteofmaroc.com
MOROCCAN LAMB WITH TOMATO MINT SAUCE - MONSOON COAST
From monsooncoast.com
MOROCCAN LAMB TAJINE THE BEST MEAT RECIPE - TASTEISYOURS.COM
From tasteisyours.com
MOROCCAN LAMB MEATBALLS - CHEF KAI CHASE
From chefkaichase.com
A SUCCULENT GROUND LAMB WITH MOROCCAN SPICES - FRESH BITES DAILY
From freshbitesdaily.com
HOW TO COOK LAMB WITH MOROCCAN SPICE - TWO PURPLE FIGS
From twopurplefigs.com
MOROCCAN LAMB RISOTTO RECIPE | SALIMA'S KITCHEN
From salimaskitchen.com
L'AGNELLO MAROCCHINO: MOROCCAN LAMB | RECIPE | RECIPES, …
From pinterest.com
SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY WORLD CUISINE
From hwcmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love