LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Lamb Onion Parsley Cilantro Potato Lamb Shank
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
- When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
- Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
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
MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE
Steps:
- Gather the ingredients.
- Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
- Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
- Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
- Serve with Moroccan bread for scooping up meat and vegetables.
- Gather the ingredients.
- If using freshly shelled peas, parboil for several minutes; drain, and set aside.
- Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
- In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
- Surround meat with peas, then arrange artichokes all around.
- Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
- Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
- The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
- Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.
Nutrition Facts : Calories 498 kcal, Carbohydrate 24 g, Cholesterol 73 mg, Fiber 9 g, Protein 25 g, SaturatedFat 9 g, Sodium 524 mg, Sugar 6 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
LAMB TAGINE WITH CHICKPEAS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside.
- Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.
- Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.
- Remove from heat and stir in parsley and salt and pepper to taste.
LAMB TAGINE WITH CHICKPEAS AND RAISINS, BASMATI RICE AND HARISSA
Steps:
- For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
- For the harissa: Combine all ingredients in a food processor and process until smooth.
- For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.
LAMB WITH PEAR TAGINE
Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking.
Provided by L. Duch
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan gently fry the onion in the olive oil until soft.
- Add lamb, ginger, and coriander to the pan and cook until it changes color.
- Add cumin, black pepper, cinnamon, and water to just cover the meat.
- Salt to taste.
- Cover and simmer gently until the meat is tender, about 1.5-2 hours.
- If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
- Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
- NOTE:.
- For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.
Nutrition Facts : Calories 597.3, Fat 35.4, SaturatedFat 10.5, Cholesterol 120, Sodium 153.3, Carbohydrate 35.9, Fiber 8.5, Sugar 19.5, Protein 37
LAMB TAGINE WITH POTATOES AND PEAS
Steps:
- Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
- variation
- Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
PEAR AND POMEGRANATE LAMB TAGINE
Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 438 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 5g fiber), Protein 31g protein.
TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS
This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.
Provided by Wileysmom
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make a mixture of 2 Tbsp.
- olive oil, ginger, saffron, and garlic.
- Bath the meat pieces in the mixture until all sides are coated.
- Put 1 Tbsp.
- olive oil in the center of the tagine and place the meat pieces on top of it.
- Clean the artichoke, take out the leaves and the core and only use the heart.
- Skin the preserved lemon.
- Place artichokes on top of the meat.
- Scatter olives on the tagine and then the skin of the preserved lemon.
- Squeeze the pulp from inside the lemon all over the vegetables.
- Add 1/2 cup water.
- Place in a preheated oven at 300 F.
- for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
- Then add the green peas and cook for 10 more minutes.
- (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.
Nutrition Facts : Calories 933.9, Fat 40.6, SaturatedFat 11.9, Cholesterol 120, Sodium 923.9, Carbohydrate 89.5, Fiber 37.8, Sugar 19.4, Protein 62.2
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