Lamb Tagine With Baby Artichokes And Mint Recipes

LAMB TAGINE WITH BABY ARTICHOKES AND MINT

Steps:

• Mix garlic, all but 1 tablespoon mint, lemon juice and zest, cumin, pepper flakes and 1/2 teaspoon salt in 2-quart bowl. Add lamb, mix well, cover and marinate 2 hours at room temperature. Place raisins and sherry in small bowl, and set aside.
• When lamb is marinated, trim artichokes, cutting stems flush with bottoms, removing outer leaves, and slicing off top 1/2 inch. Quarter artichokes, place in bowl, and cover with water.
• Lightly toast pine nuts in 12-inch skillet. Remove. Add 2 tablespoons oil, and brown lamb over high heat in two shifts to avoid crowding. Remove lamb from pan, and lower heat to medium. Add remaining oil and onion, and sauté until translucent. Drain artichokes, and add, with raisins, sherry, balsamic vinegar and chickpeas. Season with salt and pepper. Transfer to tagine. Place lamb on top. If you are not using a tagine, add lamb to skillet. Add stock.
• Cover tagine or skillet, and cook over low heat until lamb is tender, about 1 1/2 hours.
• Baste meat with pan juices. If using a tagine, scatter reserved mint and pine nuts on top, and serve. Otherwise, transfer to serving dish, garnish and serve.

MOROCCAN LAMB TAGINE

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.

LAMB TAGINE

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.

LAMB TAGINE WITH CHICKPEAS AND APRICOTS

Steps:

• Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
• Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
• Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
• Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS

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.

LAMB TAGINE

Steps:

• Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
• Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
• As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
• Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
• Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
• Serve over couscous, garnished with fresh mint.

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS

Steps:

• Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
• Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
• Serve hot, garnished if you like, with the preserved lemon peel.
• For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.