Lamb Olive And Caramelized Onion Tagine Recipes

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LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS



Lamb Tagine With Apricots, Olives and Buttered Almonds image

A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines. It pulls the best from various tagine recipes - cinnamon sticks and green olives, lemon and saffron, and dried apricots. Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

4 pounds bone-in lamb shoulder or neck, or 2 1/4 pounds boneless lamb stew meat, cut into 2-inch chunks
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
2 large Spanish onions, peeled and quartered
2 cinnamon sticks, each 2 inches long
Large pinch crumbled saffron
1 1/4 cups dried apricots, sliced
1 cup cracked green olives, pitted and sliced if desired
2 to 4 tablespoons butter
1/3 cup sliced almonds
Cooked couscous, for serving
Chopped parsley or cilantro, for garnish

Steps:

  • Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
  • Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
  • Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
  • Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
  • Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
  • To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.

Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams

TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS



Tagine of Lamb with Caramelized Baby Onions and Pears image

Categories     Sauce     Lamb     Onion     Side     Pear     Fall     Simmer

Yield serves 6 to 8

Number Of Ingredients 10

3 pounds boned shoulder of lamb
5 tablespoons sunflower or vegetable oil
1 onion, chopped
Salt and plenty of black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon saffron threads
1 pound (about 2 cups) shallots or baby onions
3 large pears
1/4 stick (2 tablespoons) butter

Steps:

  • Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
  • To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
  • Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
  • Serve the meat with the pears, arranged skin side up, on top.
  • variations
  • Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
  • Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
  • Instead of pears, sharp green apples, such as Granny Smiths, may be used.
  • Use veal instead of lamb.

LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS



Lamb Tagine with Tomatoes and Caramelized Sweet Onions image

Provided by Bahija

Categories     Lamb     Tomato     Stew     Low Cal     High Fiber     Dinner     Fall     Winter     Healthy     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

9 cups chopped sweet onions (such as Vidalia or Maui; about 3 pounds), divided
3 pounds boneless lamb stew meat, cut into 3/4- to 1-inch pieces
2 cups water
2 cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon ground ginger
1/8 teaspoon crumbled saffron threads
4 cups chopped plum tomatoes (about 1 1/2 pounds)
4 tablespoons chopped fresh Italian parsley, divided
1/4 cup olive oil

Steps:

  • Combine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks.
  • Meanwhile, heat oil in heavy large skillet over high heat. Add remaining 6 cups chopped onions. Sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are deep brown, stirring often, about 45 minutes. DO AHEAD: Stew and onions can be made 1 day ahead. Cool, cover, and chill separately. Rewarm each over low heat before continuing.
  • Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over.

LAMB TAGINE WITH GREEN OLIVES AND LEMON



Lamb Tagine With Green Olives and Lemon image

Make and share this Lamb Tagine With Green Olives and Lemon recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 21

1/4 cup extra virgin olive oil
5 garlic cloves, minced
2 slices lemon zest, each 2 1/2-inch long
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 pinch saffron thread, crumbled
1 (3 inch) cinnamon sticks
1 tablespoon kosher salt
3 1/2 lbs boneless lamb shoulder, cut into 1-inch pieces
4 cups water
6 large carrots, thinly sliced
1 large onion, cut in 1/4-inch dice
2 cups pitted green olives, Picholine or other meaty variety
1 cup flat leaf parsley, chopped
1 cup cilantro leaf, chopped
3 tablespoons fresh lemon juice

Steps:

  • In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.
  • Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender.
  • Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.

Nutrition Facts : Calories 450.8, Fat 36.6, SaturatedFat 13.4, Cholesterol 95.3, Sodium 1042, Carbohydrate 7.5, Fiber 2.5, Sugar 2.5, Protein 23.1

LAMB TAGINE WITH GREEN OLIVES



Lamb Tagine With Green Olives image

If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don't have a tagine - a covered Dutch oven will work just fine.

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h50m

Yield Serves 4

Number Of Ingredients 32

3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon paprika
Generous pinch cayenne
Pinch saffron
1/4 cup extra-virgin olive oil
2 pounds lamb stew meat, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced into medium-width pieces about 1 cup
1 clove garlic, peeled
1 tablespoon diced, fresh ginger (from about 1 inch)
Juice of 1 orange
1 14-ounce can diced or chopped tomatoes
1 2-inch-long piece of orange peel
2 cups chicken broth
1 teaspoon honey
1 medium carrot, sliced ½-inch thick about 1 cup
1 celery rib, sliced ½-inch thick about 1 cup
1/4 cup sliced almonds
1 1/2 tablespoons sesame seeds
8 green olives, sliced into quarters about 1/4 cup
1 1/2 cups basmati rice, rinsed 3 times
1 bay leaf, preferably fresh
Grated zest of 1 lemon
Pinch of salt
1/4 teaspoon red-pepper flakes
1 tablespoon unsalted butter
Juice of 1 lemon
1 orange, sectioned and chopped about ¼ cup
2 scallions, sliced

Steps:

  • Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
  • In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
  • Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
  • Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
  • While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
  • About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
  • Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.

LAMB, OLIVE AND CARAMELIZED ONION TAGINE



Lamb, Olive and Caramelized Onion Tagine image

Make and share this Lamb, Olive and Caramelized Onion Tagine recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 lbs leg of lamb, cut into 3/4-1-inch dice
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onion (from a jar)
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground cinnamon
salt, to taste
black pepper, to taste
0.5 (750 ml) bottle fruity red wine

Steps:

  • Preheat the oven to 300 degrees F.
  • Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
  • Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

Nutrition Facts :

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