LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Lamb Onion Parsley Cilantro Potato Lamb Shank
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
- When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
- Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS
This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.
Provided by Wileysmom
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 933.9, Fat 40.6, SaturatedFat 11.9, Cholesterol 120, Sodium 923.9, Carbohydrate 89.5, Fiber 37.8, Sugar 19.4, Protein 62.2
MOROCCAN BEEF MEATBALL TAGINE
Provided by Jean Thiel Kelley
Categories Garlic Ginger Onion Bake Sauté Dinner Raisin Ground Beef Saffron Spinach Cinnamon Cilantro Nutmeg Chile Pepper Breadcrumbs Bon Appétit Dairy Free
Yield Makes 6 servings
Number Of Ingredients 29
Steps:
- For meatballs:
- Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
- For stew:
- Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
- Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
- Available in the Asian foods section of some supermarkets and at Asian markets.
SPICY MEATBALL TAGINE WITH BULGUR & CHICKPEAS
Who knew meatballs could be 4 of your 5-a-day? This healthy tagine is full of flavour and low on fat, just make sure you choose a lean mince with 5% fat
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 19
Steps:
- Put the quartered onion in the food processor and process to finely chop it. Add the minced beef, 1 tbsp tomato purée, the garlic, egg and chilli powder and blitz to make a smoothish paste. Divide the mixture into 26 even-sized pieces and roll into balls.
- Heat the oil in a large frying pan and cook the meatballs for about 5-10 mins to lightly brown them. Tip from the pan onto a plate.
- Now add the sliced onion and carrots to the pan and stir fry briefly in the pan juices to soften them a little. Add the spices and pour in the tomatoes with 1 ½ cans of water then stir in the chopped lemon zest, remaining tomato purée, olives and bouillon powder. Return the meatballs to the pan then cover and cook for 15 mins until the carrots are just tender. Stir in the coriander.
- While the tagine is cooking, tip the bulgur into a pan with the chickpeas and water from the can. Add 2 cans of water, the bouillon and coriander. Cover and cook for 10 mins until the bulgur is tender and the liquid had been absorbed. If you're doing the Healthy Diet Plan (serving two people), serve half with half of the tagine and chill the remainder for another night if you like.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
MEATBALL AND PEAS TAGINE
Make and share this Meatball and Peas Tagine recipe from Food.com.
Provided by noway
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 31
Steps:
- For the meatballs:
- Mix the ground meat with the breadcrumbs, onion, garlic, parsley, salt, black and cayenne peppers, the cumin, paprika, cinnamon, ginger, cardamom and allspice.
- Form into balls, about 1 1/2 inches in diameter, and roll in flour.
- Heat the olive oil in a large heavy skillet. Add the meatballs and sauteé until evenly browned. If necessary, work in batches and add more olive oil.
- For the sauce:
- Combine the tomatoes, water and tomato paste in a saucepan.
- Stir in the olive oil, onion, garlic, parsley, cilantro, paprika, cumin, cinnamon, ginger, saffron, sugar, salt and cayenne pepper.
- Bring to a boil, reduce heat and simmer for about 10 minutes.
- Taste, and adjust seasonings if necessary.
- Combine the sauce and meatballs in a large sauté pan or Dutch oven. Add the peas and simmer over low heat for 8 to 10 minutes, until the meatballs are cooked through and the sauce has thickened and developed a rich flavor.
- If the sauce is too thin in texture and flavor, pour it into a small saucepan and boil it down for a few minutes, then return to the meatballs and peas.
Nutrition Facts : Calories 872.2, Fat 67.8, SaturatedFat 25.3, Cholesterol 166.4, Sodium 242.4, Carbohydrate 22.5, Fiber 5.6, Sugar 8.5, Protein 43
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