Lamb Shallot And Date Tajine Recipes

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LAMB SHANK TAGINE WITH DATES



Lamb Shank Tagine With Dates image

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.

Provided by David Tanis

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
1/2 cup pomegranate seeds
Cilantro sprigs, for garnish

Steps:

  • Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
  • In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
  • Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
  • Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams

LAMB, SHALLOT AND DATE TAJINE



Lamb, Shallot and Date Tajine image

Lovely, warm, spicy Mediterannean notes. Good winter fare. This recipe is from Paul Merrett (Fresh Food).

Provided by evelynathens

Categories     Lamb/Sheep

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

3 1/4 lbs leg of lamb, diced
2 teaspoons ground coriander
2 teaspoons ground ginger
1 pinch saffron
1 tablespoon olive oil
18 whole shallots, peeled
4 garlic cloves, crushed
1 tablespoon all-purpose flour
1 tablespoon tomato puree
1 cinnamon stick
1 pint lamb stock (or chicken stock)
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander
1 preserved lemon, rind of, minced
4 ounces pitted medjool dates, chopped
1 tablespoon clear honey

Steps:

  • Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
  • Mix well and leave to marinate for 24 hours.
  • Brown off the lamb and set aside.
  • Fry the shallots until lightly golden then add the garlic and the lamb.
  • Add the flour, tomato puree and cinnamon stick.
  • Stir in the lamb stock and bring to the boil.
  • Cover tightly and simmer gently for 1 1/2 hours.
  • Add the parsley, coriander, lemon rind, dates and honey.
  • Accompaniments Serve with spiced couscous.
  • This sounds like the type of thing that might work well in a crockpot.

MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS



Moroccan Lamb Tagine with Dates and Pearl Onions image

Categories     Soup/Stew     Fruit     Herb     Lamb     Onion     Stew     Date     Spice     Spring     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

10 ounces pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
8 ounces pitted dates
2 tablespoons honey
2 tablespoons slivered almonds, toasted

Steps:

  • Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
  • Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
  • Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
  • Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

LAMB, APRICOT & SHALLOT TAGINE



Lamb, apricot & shallot tagine image

Adapted from the Moroccan roast lamb dish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistably fruity sauce

Provided by Sarah Cook

Categories     Main course

Time 8h

Number Of Ingredients 18

1 large leg of lamb , bone in (about 2kg)
600g shallot , halved if particularly large
400g small apricot , halved and stoned
85g whole skinless almond
2 preserved lemons , flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150ml hot chicken stock
small pack coriander , leaves picked
couscous and natural yogurt, to serve
4 tbsp olive oil
4 garlic cloves , crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seed
pinch of saffron strands

Steps:

  • Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
  • Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
  • Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.

Nutrition Facts : Calories 659 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 57 grams protein, Sodium 0.5 milligram of sodium

GARY MEHIGAN'S LAMB TAJINE



Gary Mehigan's Lamb Tajine image

I recently bought a microstoven ceramic tagine and found this recipe on the Maxwell Williams site by Gary Mehigan (of Masterchef fame). Recipe uses 30.5 cm tagine. Recipe serves 4 and is gluten-free if your spices and chicken stock are suitable

Provided by Jubes

Categories     Lamb/Sheep

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon caraway seed
1/2 cup coriander (use a whole bunch)
1 onion, cut into quarters
12 garlic cloves, peeled
2 preserved lemons, quarters
2 tablespoons olive oil
1 kg boned trimmed lamb shoulder, cut into 4cm chunks (about 1.3kg before trimming)
1 tablespoon sumac
2 sticks cinnamon
1 pinch saffron thread
flaked sea salt
400 ml chicken stock
1 cup blanched almond
10 fresh dates, pitted (medjool)

Steps:

  • Grind the coriander, cumin and caraway seeds with a mortar and pestle. Set aside.
  • Reserve half of the coriander leaves for serving, then chop the well washed coriander roots, stems and remaining leaves and place in a blender. Add the onion, garlic and 1 preserved lemon quarter, then blend until smooth.
  • Place the tajine base on element and add 1 1/2 tablespoons of the olive oil into tajine, bring from low to high heat, then cook the lamb in batches, for 2-3 minutes, turning until golden brown on all sides. Reduce the heat to medium, then return the rest of the lamb to the tajine base and add the ground spices and sumac. Cook for 2-3 minutes, stirring to release the aroma from the spices.
  • Preheat the oven to 155°C fan-forced (175°C conventional).
  • Pour the spiced coriander paste over the lamb, then add the cinnamon, saffron and 2 teaspoons salt. Pour in the chicken stock and bring to the boil over medium heat, stirring to mix. Reduce the heat, put on the tajine lid and leave on the stove over very low heat with the lid on to cook for 2 hours.
  • Meanwhile, place the almonds on a baking tray, drizzle with the remaining olive oil and bake for 10 minutes or until golden, then set aside.
  • When the lamb is tender, remove the lid from the tajine and add the dates, then leave to stand.

Nutrition Facts : Calories 1066.6, Fat 82.1, SaturatedFat 26, Cholesterol 183.4, Sodium 314.8, Carbohydrate 32.2, Fiber 7.3, Sugar 15.9, Protein 54.1

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