LAMB, OLIVE AND CARAMELISED ONION TAGINE
Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 150C/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.
LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS
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
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.
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS
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
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
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