Lamb Tagine With Okra And Quince Recipes

LAMB TAGINE WITH OKRA AND QUINCE

Steps:

• Using the grating disc in food processor, grate one onion and set aside.
• Using chopping blade in food processor, mince the garlic and set aside. Mince jalapeno, then chop the two remaining onions and set aside. (Do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) Chop cilantro and parsley, then set aside.
• Heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. Brown lamb, adding salt and pepper to taste. Add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. Add the can of tomatoes and bring to boil. Reduce heat and simmer for 45 minutes stirring occasionally.
• Meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. Allow to cool, then grind in spice grinder. The Saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. Or save the rest for another use.
• After lamb has been simmering for 45 minutes, add chopped onions, jalapeño, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more.
• Meanwhile poach the quince. Cut each quince into 6 slices, leaving skin on and removing core and seeds. Using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. Drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. Add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. Cook fleshy side down until glazed, about 20 minutes. Turn over and brown the skin side. Keep warm to serve with the lamb.
• Simmer okra in a small amount of water until tender, about 5 minutes. Drain and add to tajine. (The Saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. But when I did this before, I simply could not get my okra tender within a few minutes. Once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. So to get the flavor right, I cook the okra separately).
• To prepare couscous, add 1 cup of boiling water to 1 cup of couscous. Cover and let stand for 10 minutes. Then fluff with a fork.
• To plate, serve tajine over the couscous and garnish with the quince. If you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.

LAMB TAJINE WITH APPLES AND BABY OKRA

Steps:

• Preheat a heavy, thick pot. Add the olive oil and heat, then add the lamb and brown. Add the garlic and onions and stir. Add the pepper then the ginger, saffron, cinnamon, salt, parsley, cilantro, bay leaves, Ras el Hanout, water, and powdered red hot pepper, if using, and bring to a boil for 30 minutes on medium heat.
• Add sugar, apples, and okra and cook for another 30 minutes. Add more water if needed. (Make sure the lamb is tender, before you add the sugar, apples, and okra.) Cook until the sauce thickens.
• Serve on a large platter, first the lamb and garnish with apples (skin up), okra on top and the sauce over it. Serve hot.

TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND QUINCES

Steps:

• Follow the recipe for Tagine of Lamb with Caramelized Baby Onions and Pears (page 106) but instead of the pears, use 3 quinces, weighing about 2 pounds. Quinces are now available for several months, starting in the fall, as they are imported from various countries, which have different seasons.
• Wash and scrub the quinces. Boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and do not let them fall apart. Drain them and, when cool enough to handle, cut them into quarters, then cut away the cores but do not peel them.
• In a large skillet, sauté the quarters in a little sunflower oil until the cut sides are brown. This gives them a delicious caramelized flavor. Alternatively, for a honeyed version, sauté the quinces in a mixture of 1/4 stick (2 tablespoons) unsalted butter, melted with 1 tablespoon sunflower oil and 1 1/2 tablespoons clear honey. You may also add 3/4 cup walnut halves, which gives a wonderful contrast of texture.
• Put the quinces-caramelized or honeyed-in the pan with the meat, skin side down, and cook until they are soft but, again, watch them so that they do not fall apart. If there is not enough room, lift out the meat and put in the fruits, returning the meat to heat through before serving. Serve hot, with the quinces, skin side up, on top of the meat.

LAMB AND QUINCE TAGINE

Steps:

• Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
• Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
• Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
• Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
• To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.