Lamb Tagine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB TAGINE



Lamb Tagine image

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 4h

Yield 8 servings

Number Of Ingredients 21

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

Steps:

  • In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
  • Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
  • Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
  • Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
  • To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams

SIMON PEGG'S LAMB TAGINE



Simon Pegg's lamb tagine image

Inspired by Simon's time spent on location in Marrakech, I've created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it's seriously tasty stuff!

Provided by Jamie Oliver

Categories     Lamb Recipes     Bread     Fruit     Courgette     Couscous     Stew

Time 2h15m

Yield 6

Number Of Ingredients 16

1 large pinch of saffron
8 dried prunes, (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750 g diced lamb shoulder
12 mixed-colour baby courgettes
300 g mixed-colour baby carrots
½ a butternut squash, (600g)
250 g couscous
2 cloves
2 tablespoons rose harissa
250 g natural yoghurt
½ a bunch of fresh mint, (15g)

Steps:

  • In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
  • Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
  • Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
  • Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
  • Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
  • Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
  • Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
  • Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

Nutrition Facts : Calories 648 calories, Fat 32.9 g fat, SaturatedFat 12.9 g saturated fat, Protein 33.2 g protein, Carbohydrate 58.3 g carbohydrate, Sugar 20.9 g sugar, Sodium 1.1 g salt, Fiber 7.0 g fibre

MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

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 WITH CARROTS AND TURNIPS



Lamb Tagine with Carrots and Turnips image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds cubed lamb stew meat
2 tablespoons all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Kosher salt
2 tablespoons olive oil
1 red onion, quartered and thinly sliced
2 garlic cloves, roughly chopped
2 tablespoons tomato paste
1 cup pomegranate juice
3 medium carrots, sliced into 1/4-inch-thick rounds
2 medium turnips, peeled and diced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds

Steps:

  • Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
  • Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
  • Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
  • Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
  • Sprinkle with pomegranate seeds and serve.

LAMB TAGINE



Lamb Tagine image

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

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon water

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

ONE-PAN LAMB TAGINE WITH CHICKPEAS



One-pan lamb tagine with chickpeas image

Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you'll need to do is reheat it

Provided by Tom Kerridge

Categories     Dinner

Time 2h50m

Number Of Ingredients 18

1kg lamb neck fillet, cut into large chunks
3 tbsp ras el hanout
2 tbsp olive oil, plus an optional drizzle
2 onions, chopped
4 carrots, cut into large chunks
6 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely grated
2 tbsp rose harissa paste, plus 1 tsp to serve
½ preserved lemon, finely chopped, or a peeled strip of lemon zest
1 cinnamon stick
400g can chopped tomatoes
600ml chicken or lamb stock
2 x 400g cans chickpeas, drained but not rinsed
100g dried apricots, roughly chopped (optional)
150g natural yogurt
small bunch of coriander, roughly chopped
small handful of flaked almonds, toasted
cooked couscous

Steps:

  • Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
  • Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
  • Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.

Nutrition Facts : Calories 605 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

TANGY LAMB TAGINE



Tangy Lamb Tagine image

I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. -Bridget Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h40m

Yield 8 servings.

Number Of Ingredients 18

3 pounds lamb stew meat, cut into 1-1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil, divided
6 medium carrots, sliced
2 medium onions, chopped
6 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
2-1/2 cups reduced-sodium chicken broth
1/4 cup sweet vermouth
1/4 cup honey
1/2 cup pitted dates, chopped
1/2 cup sliced almonds, toasted

Steps:

  • Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.

Nutrition Facts : Calories 440 calories, Fat 19g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 4g fiber), Protein 38g protein.

More about "lamb tagine recipes"

BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE
best-lamb-tagine-recipe-how-to-make-lamb-tagine image
2022-03-09 In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator. In a small …
From delish.com
3.9/5 (7)
Calories 751 per serving
Total Time 2 hrs 50 mins


MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
moroccan-lamb-tagine-recipe-bbc-food image
2019-06-25 Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. Preheat the oven to …
From bbc.co.uk
Category Main Course


10 CLASSIC MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
10-classic-moroccan-tagine-recipes-that-you-have-to-try image
2020-09-17 Chicken, Lamb, or Beef Tagine With Peas and Artichokes. The Spruce / Christine Benlafquih. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in …
From thespruceeats.com


MOROCCAN LAMB TAGINE WITH APRICOTS - ANALIDA'S ETHNIC …
moroccan-lamb-tagine-with-apricots-analidas-ethnic image
2019-04-07 Stir and cook while browning the lamb for 20 minutes. In a bowl whisk together the vegetable broth, corn starch and tomato paste until well combined. Add the broth mixture to the tagine. Add the saffron threads to the …
From ethnicspoon.com


EASY LAMB TAGINE WITH BUTTERNUT SQUASH - DELICIOUS …
easy-lamb-tagine-with-butternut-squash-delicious image
2019-08-21 In a heavy saucepan, heat half of the oil over a medium heat and brown the meat in batches, moving aside when browned. Add the remaining oil to the empty pan and lower the heat. Add the onion, garlic, ginger, cumin and …
From tamingtwins.com


ORLANDO BLOOM'S LAMB SHANK TAGINE | JAMIE OLIVER …
orlando-blooms-lamb-shank-tagine-jamie-oliver image
Massage into the lamb shanks, then place in a large ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Cook for 6 to 8 minutes, or until browned all over, turning regularly. Prick the chilli and add alongside the …
From jamieoliver.com


LAMB TAGINE RECIPE - GREAT BRITISH CHEFS
lamb-tagine-recipe-great-british-chefs image
8. Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender. 570ml of lamb stock. 9. Before serving, add the …
From greatbritishchefs.com


LAMB TAGINE RECIPE | BON APPéTIT
lamb-tagine-recipe-bon-apptit image
2019-02-06 Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you want a little space for steam to escape) and cook, stirring ...
From bonappetit.com


MOROCCAN LAMB TAGINE RECIPE : SBS FOOD
moroccan-lamb-tagine-recipe-sbs-food image
Working in 2 batches, cook lamb for 5 minutes or until browned. Remove from pan and set aside, then add onion and capsicums to pan. Cook, stirring, for 4 minutes or until softened. Add ground ...
From sbs.com.au


LAMB AND CHICKPEA TAGINE - JO COOKS
lamb-and-chickpea-tagine-jo-cooks image
2022-06-05 Stir in the carrots and garlic. Add the lamb meat back to the tagine. Stir in the tomato paste and honey. Add the chicken broth, chickpeas, golden raisins and stir to combine. Bring to a boil then cover the tagine with lid and …
From jocooks.com


LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE
lamb-tagine-with-preserved-lemon-and-olives image
2022-05-21 Steps to Make It. Gather the ingredients. Remove the flesh (peel part) from the preserved lemons, and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil . Pour the other half of the olive oil into …
From thespruceeats.com


HOW TO COOK THE PERFECT LAMB TAGINE | MEAT | THE …
how-to-cook-the-perfect-lamb-tagine-meat-the image
2019-03-06 Melt the oil or butter in a shallow, heavy-based pan (or, indeed, a tagine) over a medium-low heat, then add the onion and cook until soft and golden. Scoop the onion out on to a plate, turn up ...
From theguardian.com


MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
moroccan-lamb-tagine-recipe-delicious-magazine image
Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon. …
From deliciousmagazine.co.uk


MOROCCAN LAMB TAGINE WITH APRICOTS - SUPERGOLDEN …
moroccan-lamb-tagine-with-apricots-supergolden image
2018-11-22 In collaboration with ‘Lamb – Try It Love It’. I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favourite.. This slow cooked Morrocan stew combines warming …
From supergoldenbakes.com


LAMB TAGINE RECIPES | BBC GOOD FOOD
lamb-tagine-recipes-bbc-good-food image
Sweet spiced lamb shanks with quince. 10 ratings. A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads. See more Lamb tagine recipes.
From bbcgoodfood.com


TAGINE RECIPES | FOOD & WINE
tagine-recipes-food-wine image
2017-05-08 Lamb Tagine with Green Olives and Lemon. When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and ...
From foodandwine.com


BAREFOOT CONTESSA | MOROCCAN LAMB TAGINE | RECIPES
barefoot-contessa-moroccan-lamb-tagine image
Kosher salt and freshly ground black pepper. 2 cups couscous (12 ounces) Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken …
From barefootcontessa.com


LAMB TAGINE RECIPE- MOROCCAN FOOD AT ITS BEST - UNO CASA
2020-07-26 Take your marinated pieces of lamb out of the fridge and mix them in with the onions, keeping the stovetop on medium heat. Allow the onions and lamb to cook together for 20 min until the lamb is clearly browned. Keep stirring …
From unocasa.com


MOROCCAN LAMB MEATBALL TAGINE RECIPE - SERIOUS EATS
2019-05-15 Divide the mixture into 8 meatballs. Place the meatballs on a plate with the flour, and dust on all sides. Reserve the excess flour. In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until the oil shimmers. Add the floured meatballs into the hot oil and brown on all sides, about 5 minutes total.
From seriouseats.com


LAMB TAGINE WITH PRUNES | RICARDO
Preparation. With the rack in the lowest position, preheat the oven to 325°F (165°C). In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
From ricardocuisine.com


17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
2022-06-01 Chopped apricots are thrown into the mix to add a subtle sweetness to the stew. Together, the combination of tomatoes, spices, lemon, and apricots create a lovely balance of sweet, spicy, and savory flavors. 3. Lamb Tagine. Lamb pieces are marinated for 8 hours in a Moroccan spice blend.
From insanelygoodrecipes.com


LAMB TAGINE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently.
From myrecipes.com


10 LEFTOVER LAMB RECIPES | OLIVEMAGAZINE
2022-07-24 Best leftover lamb recipes Lamb tagine. Spicy lamb tagine is a real crowd pleaser and an easy leftover Moroccan lamb idea. It serves six so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it'll do several nights. Mexican-style lamb stew . Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch …
From olivemagazine.com


AUTHENTIC MOROCCAN LAMB SHANK TAGINE (TANGIA)
2021-12-14 Start by preheating your oven to 275 degrees. Arrange the lamb in the base of the tagine. In a small bowl combine the minced garlic, lemon, spices, oil, ghee and water. Mix well and pour the mixture over the lamb. Cover the tagine and bake in the oven for 2 hours or until the lamb reaches an internal temperature of 145 degrees.
From salimaskitchen.com


TANTALIZING TAGINE RECIPES | ALLRECIPES
2021-05-03 Tagine has both sweet and savory elements, embracing apricot, honey, cumin, and cayenne pepper to create the uniquely exceptional flavor that we love. We've gathered nine tagine recipes, ranging from a spicy chickpea offering to a rich lamb stew ladled over mashed potatoes. Take your pick from one of our delicious tagine recipes and make dinner ...
From allrecipes.com


LAMB TAGINE WITH GREEN OLIVES AND LEMON RECIPE - FOOD & WINE
Refrigerate for 4 to 6 hours. Advertisement. Step 2. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. …
From foodandwine.com


MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT RECIPE
Preheat the oven to 150˚c/130˚c Fan/Gas 2. Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
From thehappyfoodie.co.uk


LAMB TAGINE RECIPES - BBC FOOD
Moroccan lamb tagine with lemon and pomegranate couscous. by Rachel Allen. This aromatic lamb tagine can be made in advance and reheated. …
From bbc.co.uk


BEST MOROCCAN LAMB TAGINE RECIPES - FOOD NETWORK CANADA
2020-02-18 Directions. Step 1. Preheat the oven to 300ºF. Step 2. 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.
From foodnetwork.ca


LAMB TAGINE RECIPE | GOOD FOOD
Heat a large stockpot or flameproof casserole dish and dry-fry the almonds until golden. Reserve. Add half the oil and brown the lamb in batches over a high heat. season each batch lightly with salt and pepper and transfer to a bowl after each is done. 2. Heat the remaining oil in the pan and add the onion and garlic.
From goodfood.com.au


LAMB TAGINE | RICARDO
In a large skillet, brown the meat, half at a time, in the oil. Season with salt and pepper. Place in a slow cooker. In the same skillet, soften the onions and garlic. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the tea. Add the remaining ingredients. Bring to a boil and pour over the meat.
From ricardocuisine.com


LAMB TAGINE WITH LEMON AND OLIVES RECIPE | COOKING LIGHT
Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb. 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in ...
From cookinglight.com


LEFTOVER LAMB TAGINE - FABULOUS FAMILY FOOD BY DONNA DUNDAS
2021-04-13 Pour in the chopped tomatoes, stock, and enough water to cover the veg. Add the mixed spice and a good pinch of chilli flakes and stir together well. Bring to the boil, reduce the heat and simmer for 20 minutes uncovered, stirring occasionally. Add the leftover roast lamb, apricots, and sultanas and stir well.
From donnadundas.co.uk


LAMB TAGINE – AN ALTERNATIVE EASTER FEAST | THE WINE SOCIETY
2020-09-28 Once the first hour is up, take the casserole from the oven, add half the flaked almonds, apricots and dates, and the preserved lemons. Put back into the oven and cook for another hour and a half. Once the tagine is cooked, take it from the oven and let it sit for 5 minutes. Taste and season with the salt if needed.
From thewinesociety.com


RECIPE DETAIL PAGE | LCBO
3 lbs (1.5 kg) boneless lamb shoulder 2 tbsp (30 mL) olive oil 2 onions, sliced 2 carrots, sliced 4 cloves of garlic, minced 1 tsp (5 mL) ground cumin
From lcbo.com


BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE - DELISH
In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on …
From delish.com


LAMB TAGINE | COMFORT FOOD RECIPES | SBS FOOD
1 lamb shoulder; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground cinnamon; 2 tsp ground ginger; 1 orange, rind grated, juiced; 1 bunch coriander, leaves and stems finely chopped; 4 …
From sbs.com.au


EASY TAGINE RECIPES | OLIVEMAGAZINE
2021-04-27 Lamb kofte tagine, tomato sauce and panch phoran. This tagine recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. A twist on a classic, the meatballs are punchy and the vibrant salad provides a light contrast. To make things easier panch phoran can be bought as a blend or you can combine the tagine spices listed in the ...
From olivemagazine.com


EASY AND AUTHENTIC RECIPE FOR MOROCCAN LAMB TAGINE
Authentic Lamb Tagine - Preparation method 1. Preheat the oven to 150C/300F/Gas2. 2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. 3.
From lesborjsdelakasbah.com


LAMB TAGINE WITH CHICKPEAS - TOM KERRIDGE
1: Preheat the oven to fan 160°C/gas 3. 2: Spray the lamb pieces on both sides with a little oil and season well with salt and pepper. 3: Heat a large flameproof casserole over a high heat on the hob. Brown the lamb (with no added oil) in batches on each side, then transfer to a plate.
From tomkerridge.com


10 BEST LAMB LEG TAGINE RECIPES | YUMMLY
2022-07-17 Spring Lamb Stew RachelHanawalt. bay leaves, asparagus, oregano, butter, minced garlic, thyme and 12 more. Sweet Potato Napoleon with Lamb and Sweet and Sour Chutney. On dine chez Nanou. apple cider vinegar, allspice, balsamic vinegar, butternut squash and …
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #healthy     #main-dish     #lamb-sheep     #african     #dietary     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #4-hours-or-less

Related Search