Moroccan Lamb Recipes

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

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.

MOROCCAN LAMB



Moroccan Lamb image

This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 12

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Best Couscous, for serving (optional)

Steps:

  • In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
  • Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g

EASY MOROCCAN LAMB STEW RECIPE



Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories     Entree

Time 2h30m

Number Of Ingredients 16

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

  • In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
  • In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
  • In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
  • Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  • Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
  • Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
  • Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
  • A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

MOROCCAN LAMB



Moroccan lamb image

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

Steps:

  • Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
  • Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium

MOROCCAN SLOW-COOKED LAMB



Moroccan Slow-Cooked Lamb image

Categories     Soup/Stew     Ginger     Lamb     Tomato     Stew     Dinner     Apricot     Chickpea     Winter     Cinnamon     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

  • Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
  • Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
  • Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

Steps:

  • Preheat oven to 325 degrees.
  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

MAKE-AHEAD MOROCCAN LAMB STEW



Make-Ahead Moroccan Lamb Stew image

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 22

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

Steps:

  • Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
  • Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
  • Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
  • Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE



Moroccan Lamb with Shiraz Honey Sauce image

A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.

Provided by PolyTheWicked

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 5

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 ½ tablespoons ras el hanout
1 cup Shiraz wine
⅓ cup honey

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  • Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  • Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

MOROCCAN LAMB



Moroccan Lamb image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 1h30m

Yield Serves 8

Number Of Ingredients 7

4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1 6- to 7-pound leg of lamb, butterflied by your butcher

Steps:

  • Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or 1/2 cup zaatar) and refrigerate for 1 hour.
  • On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb. Let rest on a cutting board for 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 751 milligrams, Sugar 0 grams

More about "moroccan lamb recipes"

MOROCCAN MECHOUI RECIPE FOR ROASED LEG OF LAMB RECIPE
moroccan-mechoui-recipe-for-roased-leg-of-lamb image
2021-07-11 1 whole leg of lamb (bone-in or shoulder) 4 tablespoons unsalted butter (room temperature) 3 to 4 cloves garlic, pressed. 2 teaspoons kosher salt, or to taste. 1 teaspoon ground black pepper, or to taste. 1 teaspoon cumin. …
From thespruceeats.com


MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
moroccan-lamb-tagine-recipe-bbc-food image
Preheat the oven to 150C/300F/Gas2. Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle ...
From bbc.co.uk


MOROCCAN-STYLE LAMB RECIPE - GREAT BRITISH CHEFS
moroccan-style-lamb-recipe-great-british-chefs image
1 shoulder of lamb, boned, cut into 2cm cubes. 2. Add a dash more oil to the pan and turn down to a medium heat. Add the onion, garlic and ginger and cook until soft and translucent. Add the coriander seeds and continue to cook until …
From greatbritishchefs.com


10 BEST MOROCCAN MINCED LAMB RECIPES | YUMMLY
10-best-moroccan-minced-lamb-recipes-yummly image
2022-05-17 lamb, rub, cinnamon, lamb shanks, Orange, Roma tomatoes, Italian parsley and 8 more Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes Pork couscous, fresh mint, cilantro, olive oil, tomato paste, …
From yummly.com


MOROCCAN-STYLE LAMB BURGERS - JAMIE OLIVER RECIPES
moroccan-style-lamb-burgers-jamie-oliver image
Method. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all …
From jamieoliver.com


MOROCCAN LAMB TAGINE WITH APRICOTS - SUPERGOLDEN …
moroccan-lamb-tagine-with-apricots-supergolden image
2018-11-22 Step 3. Add the garlic, ginger and spices and stir to release the wonderful aromas. Step 4. Return the lamb to the pot and stir to combine. Add the lemon juice, tomato paste, apricots and honey. Stir to combine. Step 5. …
From supergoldenbakes.com


SLOW-ROASTED MOROCCAN LEG OF LAMB , A GOURMET MAIN …
slow-roasted-moroccan-leg-of-lamb-a-gourmet-main image
Roast for 10 minutes at 425F (220C). Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes. 45 minutes before lamb is set to be done cut potatoes into large chunks and add to roasting pan, …
From thymeforcooking.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


HOW TO MAKE MOROCCAN LAMB COUSCOUS AT HOME
how-to-make-moroccan-lamb-couscous-at-home image
Instructions. In a bowl, add the lamb, cumin, ginger, cinnamon, salt, pepper and 2 tablespoons of the olive oil. Stir well to combine and allow to marinate for 1 hour. Heat the remaining 2 tbsp of olive oil in a large, heavy-based saucepan over a …
From compassandfork.com


BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE
best-lamb-tagine-recipe-how-to-make-lamb-tagine image
2022-03-08 Work in batches as necessary. Remove lamb from pot and place on a plate. Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant ...
From delish.com


MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
moroccan-lamb-meatballs-recipetin-eats image
2017-07-31 Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs. OVEN OPTION instead of stove: …
From recipetineats.com


MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
moroccan-lamb-tagine-recipe-delicious-magazine image
Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. …
From deliciousmagazine.co.uk


MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
2020-05-25 Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks well all over and then remove to a plate. Carefully drain most of the …
From chefnotrequired.com


MOROCCAN LAMB AND VEGETABLE KEBABS – LAMB RECIPES
Instructions. Trim, remove bones and thinly slice lamb; place in bowl along with onions. Combine oil, 1 clove of the garlic, 1 tbsp (15 mL) of the lemon juice, cumin, oregano and 1/2 tsp (2 mL) …
From lambrecipes.ca


MOROCCAN LAMB BREAST RECIPE – THE 6 BEST WAY TO COOKING
Sweat the leeks for 5 to 10 minutes until transparent and delicate. Add the garlic and Moroccan flavouring and cook for 1 moment. Presently add the quinoa, dates, pecans, coriander, salt, …
From fullformtoday.com


MOROCCAN ROAST LAMB RECIPE - BBC FOOD
Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, …
From bbc.co.uk


MOROCCAN LAMB SHANKS RECIPE
2022-02-18 Cook the lamb in the sauce. Turn the heat down to medium, then add the mixture of onions and spices to the pan and cook it for about five minutes. Mix in the harissa paste, then …
From tastingtable.com


MOROCCAN LAMB TRAYBAKE - EASY PEASY FOODIE
2016-09-05 Instructions. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and prepare your veg. Put the butternut squash, aubergine, pepper, onion and garlic (if using) in a roasting …
From easypeasyfoodie.com


MOROCCAN LAMB WITH APRICOTS BEST RECIPES
How to cook lamb shanks and apricots in a crock pot? Add 1 ½ to 2 cups of chicken stock. Add the lamb shanks back to the pot. Cover, place in oven and cook at 350°F. for 1 ½ hours.
From findrecipes.info


MOROCCAN LAMB | BETTER HOMES & GARDENS - BHG.COM
Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. …
From bhg.com


MOROCCAN INSPIRED LAMB KEBABS RECIPE — THE MOM 100
2021-07-25 How to Make Moroccan Inspired Lamb Kebabs. Place the harissa paste, vegetable oil, cilantro, parsley, garlic, paprika, cumin, salt, pepper, and cayenne in a large mixing bowl or …
From themom100.com


MOROCCAN LAMB MINCE RECIPE - TWO SOULS ONE PATH
2020-07-27 Method: Before you begin cooking, prepare the Moroccan spice mix by combining all of the spices listed. Heat a glug of olive oil in a large pan and add the red onion and cook …
From twosoulsonepath.com


TOP 10 MOROCCAN RECIPES - INSANELY GOOD
2021-04-14 10. Moroccan Lamb Stew. Lamb stew is a hearty stand-alone dish that’s brimming with color and flavor. Gamey lamb is braised in flavorful broth until fork-tender and made …
From insanelygoodrecipes.com


MOROCCAN RACK OF LAMB RECIPES
¼ cup chopped fresh mint: 2 tablespoons olive oil: 2 tablespoons chopped fresh parsley: 1 ½ teaspoons ground ginger: ½ teaspoon ground allspice: ½ teaspoon ground cinnamon
From recipes.servegame.org


MOROCCAN RECIPES: EASY & DELICIOUS! – MOROCCANZEST
2020-05-08 It’s made with either lamb meat or beef meat and caramelized figs, dates, and/or dried prunes. The best results are obtained when cooking in a clay tagine pot, as it helps …
From moroccanzest.com


10 BEST MOROCCAN LAMB WITH HARISSA RECIPES | YUMMLY
2022-05-16 lamb, rub, Italian parsley, lamb shanks, brown onion, hot water and 9 more Moroccan Lamb Meatballs with Chickpeas Food in a Minute NZ bread crumb fresh, lamb, …
From yummly.com


MOROCCAN SLOW-COOKED LAMB SHOULDER - ELIZABETH'S KITCHEN DIARY
2021-05-18 Add the tomato puree, stock, chickpeas, apricots, cinnamon sticks, ginger and lemon zest and bring to the boil. Return the meat to the pan or add the liquid to the slow …
From elizabethskitchendiary.co.uk


MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
Method. Preheat the oven to 190°C/375°F/gas 5. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, …
From jamieoliver.com


L’HAM M’HAMMAR – MOROCCAN BRAISED AND ROASTED LAMB RECIPE
2021-09-26 Refrigerate or freeze the meat (after the braising step) and the reduced confit of onions separately. The meat should be then thawed and roasted when needed and the confit …
From tasteofmaroc.com


SLOW COOKED MOROCCAN LAMB - ANOTHERFOODBLOGGER
2021-02-26 With a sharp knife make deep pricks into the lamb – this helps the flavour of the rub go through the lamb. Rub the lamb all over with the butter/spice rub and place on a wire rack …
From anotherfoodblogger.com


MOROCCAN LAMB TAGINE RECIPE | MYRECIPES
Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until …
From myrecipes.com


MOROCCAN LAMB STEW - CANADIANCOOKINGADVENTURES.COM
2021-12-12 How To Make Moroccan Lamb Stew. Start by marinating the cubed lamb in olive oil and all the seasonings and spices. Marinate overnight or at least 1 hour in the fridge. Then …
From canadiancookingadventures.com


MOROCCAN LAMB TAGINE WITH APRICOTS - ANALIDA'S ETHNIC SPOON
2019-04-07 Cook for about 20 minutes, uncovered, and stirring often. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. …
From ethnicspoon.com


MOROCCAN-STYLE LAMB SHANKS RECIPE - THE FOOD & WINE TEST …
Return the vegetables and lamb to the sauce and keep warm. Step 6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper. Step 7. Melt the …
From foodandwine.com


SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY WORLD CUISINE
2017-12-10 There are 5 distinct steps to cooking your Slow Roasted Moroccan Spiced Leg of Lamb…. 1) Overnight marinade with spices and fresh herbs 2) Searing the leg of lamb in the …
From hwcmagazine.com


MOROCCAN DICED LAMB RECIPE | BEEF + LAMB NEW ZEALAND
Preheat oven to 160°C. Heat oil in a frying pan and brown diced lamb well. Place in a casserole dish. Add the onion*, cumin* and paprika* to the pan and cook in the residue oil until lightly …
From recipes.co.nz


MOROCCAN LAMB - 14 RECIPES | WOOLWORTHS
moroccan lamb, ... lamb that is easier to cook than it looks. Ingredients: 1.3 kg Woolworths lamb leg, 2 tbs Moroccan ... Turn off flatplate and turn chargrill on to low. Cook lamb on flatplate, …
From woolworths.com.au


MOROCCAN LAMB SAUSAGE AND CHICKPEA TAGINE - EASY PEASY FOODIE
2017-03-23 Cook for 2 minutes. Add a splash of water if it gets too dry. Add the sausages back in, plus the chopped tomatoes, dates and chickpeas (including the chickpea water) and add …
From easypeasyfoodie.com


SLOW COOKED MOROCCAN LEG OF LAMB RECIPE — THE MOM 100
2020-12-11 Preheat the oven to 225°F. Place the lamb in a rack in a roasting pan. Roast the lamb in the oven for about 2½ to 2¾ hours, until it reaches an internal temperature of 125°F …
From themom100.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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #south-west-pacific     #main-dish     #salads     #lamb-sheep     #vegetables     #african     #easy     #dinner-party     #moroccan     #stove-top     #dietary     #spicy     #meat     #taste-mood     #equipment

Top Asked Questions

What are the best recipes for Moroccan lamb shanks?
If you love tender, fall-off-the-bone lamb, then you'll want to try this Moroccan lamb shanks recipe. Combine the onion, garlic, ginger, cumin, coriander, paprika, and 1 teaspoon salt in a food processor (or use a mortar and pestle) to make a paste. Heat the oil in a Dutch oven or ovenproof skillet.
How to cook Moroccan-style lamb shoulder?
Rich with spices, aromatic apricots and preserved lemons, this Moroccan-style lamb recipe from Bryan Webb produces a bona-fide winter warmer. Place a large casserole dish over a high heat and add a generous dash of olive oil. Once the oil is hot (but not smoking), add the lamb shoulder in small batches and brown all over.
How do you make Moroccan lamb stew?
To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. I use Private Reserve Geek extra virgin olive oil. Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed.
How to cook lamb tenderloin in a Dutch oven?
Instructions 1 In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking. 2 In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. ... 3 In the same pot, add more oil if needed, and deeply brown the lamb on all sides. ... More items...

Related Search