MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium
MOROCCAN LAMB SHANK WITH COUSCOUS
This lamb shank dish is a winter staple in my family, and is very easy to make as long as you have all the spices in the cupboard. A great sunday dinner in a wintery night.
Provided by NoOnionNoGarlic
Categories Lamb/Sheep
Time 3h10m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
- Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
- Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
- After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
- After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
- Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
- Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.
Nutrition Facts : Calories 1381.8, Fat 47.9, SaturatedFat 15.9, Cholesterol 249.7, Sodium 568.3, Carbohydrate 142.5, Fiber 13.2, Sugar 48.8, Protein 95.2
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
LAMB SHANKS BRAISED WITH APRICOTS AND NORTH AFRICAN SPICES
Provided by Molly O'Neill
Categories dinner, weekday, one pot, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 18
Steps:
- Combine the cinnamon stick, nutmeg, clove, ginger, peppercorns, cumin, cardamom, coriander and fennel in a spice grinder and grind until fine and well mixed. Measure out 3 tablespoons and reserve the rest for another use.
- Preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a large roasting pan over medium-high heat. Season the shanks with the salt, place in the pan and sear on all sides, about 15 minutes. Remove and set aside the shanks. Turn the heat to low. Add 1 tablespoon of oil, the garlic and onions. Cook until browned, stirring often, about 15 minutes. Pour in the chicken broth, raise the heat and deglaze the pan. Stir in the spice mixture and the apricots. Put the shanks back in the pan.
- Cover with foil and roast until the meat is very soft, turning the shanks frequently and spooning the liquid over them, about 2 1/2 hours. Take out the shanks and degrease the sauce. Stir in the thyme and salt and pepper to taste.
- Divide the shanks among 4 plates and spoon the sauce over them. Serve with couscous or potatoes.
Nutrition Facts : @context http, Calories 1189, UnsaturatedFat 37 grams, Carbohydrate 40 grams, Fat 73 grams, Fiber 6 grams, Protein 91 grams, SaturatedFat 31 grams, Sodium 1641 milligrams, Sugar 24 grams, TransFat 0 grams
MOROCCAN-STYLE BRAISED BABY LAMB SHANKS
A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.
Provided by Daydream
Categories One Dish Meal
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 35
Steps:
- Preheat the oven to 350°F/180°C/gas 4.
- For the spice paste: Combine the saffron with the 2 teaspoons of boiling water, and leave to soak.
- Heat a small skillet over high heat, then dry-roast the fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns for about 2 minutes, or until fragrant. When the spices have cooled, remove the seeds from the cardamom pods, then place them with the dry-roasted seeds in an electric grinder, and grind until the mixture is finely ground. Set aside.
- In a suitable container, grind the chillies, garlic, ginger, cilantro stems and roots, turmeric and galangal with an electric stick-blender until you have a coarse paste. Lightly crush the peppercorns with a mortar and pestle or a heavy rolling pin, and add to the chilli/garlic mixture with the sea salt. Add the shallots, saffron strands with their soaking water, paprika, the reserved ground spices and the olive oil to this paste, and mix well to combine.
- Heat a heavy-based, medium-sized frying pan over high heat, then add the paste and cook, stirring regularly, for about 5 minutes or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add the palm sugar and fish sauce, increase the heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside.
- Brush a roasting tin with some olive oil and heat on the stove top. Season the lamb shanks with salt and white pepper, then add to the roasting pan and seal until lightly browned on all sides.
- Drain off any excess oil and increase the heat. Drizzle the prepared spice paste over lamb, and toss and stir the contents of the tin to ensure the shanks are well coated, and to seal in flavours. Add the tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine.
- Remove the tin from the stove, pour over stock and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
- When the meat is done, drizzle with lime juice and fish sauce before serving.
- Serve with cous cous, rice or crusty bread and a large green salad.
Nutrition Facts : Calories 2194.6, Fat 127.1, SaturatedFat 36, Cholesterol 489.6, Sodium 2099.7, Carbohydrate 103, Fiber 12, Sugar 30, Protein 157.7
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
More about "moroccan style lamb shanks with apricots recipes"
MOROCCAN LAMB SHANK WITH APRICOTS RECIPE | AUSTRALIAN …
From australianlamb.com.au
Cuisine MoroccanServings 4
MOROCCAN LAMB TAGINE WITH APRICOTS - SUPERGOLDEN …
From supergoldenbakes.com
MOROCCAN SPICED LAMB SHANK WITH APRICOTS - DEMAND AFRICA
From demandafrica.com
Estimated Reading Time 40 secs
MOROCCAN-STYLE LAMB SHANKS WITH GREEN OLIVES & APRICOTS
From sobeys.com
5/5 (1)Total Time 4 hrsServings 6Calories 540 per serving
- Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.
- Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.
- Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.
SLOW COOKER MOROCCAN LAMB WITH APRICOT & CHICKPEAS - VJ COOKS
From vjcooks.com
TANGY MOROCCAN LAMB SHANK TAGINE WITH APRICOTS
From fooddrinkdestinations.com
MOROCCAN LAMB WITH APRICOTS RECIPE | A FORK AND A PENCIL
From aforkandapencil.com
MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
MOROCCAN STYLE BRAISED LAMB SHANKS - DEMAND AFRICA
From demandafrica.com
MOROCCAN LAMB SHANKS RECIPE - THE NEFF KITCHEN
From theneffkitchen.com.au
LISA FAULKNER'S MOROCCAN LAMB SHANKS RECIPE - GOODTO
From goodto.com
MOROCCAN-STYLE LAMB SHANKS RECIPE - FOOD & WINE
From foodandwine.com
MOROCCAN LAMB SHANKS WITH APRICOTS & PRESERVED LEMON
From mythreeseasons.com
MOROCCAN-STYLE LAMB SHANKS WITH GREEN OLIVES & APRICOTS
From safeway.ca
MOROCCAN LAMB SHANKS WITH APRICOTS - PLAIN.RECIPES
From plain.recipes
MOROCCAN-STYLE LAMB SHANKS WITH GREEN OLIVES & APRICOTS
From foodland.ca
EASY BRAISED MOROCCAN LAMB SHANKS - RECIPE WINNERS
From recipewinners.com
MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS | RECIPESTY
From recipesty.com
10 BEST MOROCCAN LAMB WITH PRUNES AND APRICOTS RECIPES - YUMMLY
From yummly.com
MOROCCAN LAMB SHANKS WITH APRICOTS RECIPE - KAYLA'S BLOG - FOOD …
From niammy.com
POPULAR RECIPES: MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS
From recipes4bestrecipes.blogspot.com
MOROCCAN LAMB SHANKS RECIPE - TASTINGTABLE.COM
From tastingtable.com
EASY MOROCCAN LAMB SHANK TAGINE WITH RAS EL HANOUT AND APRICOTS
From cooksister.com
MOROCCAN-STYLE LAMB SHANKS WITH GREEN OLIVES & APRICOTS
From pinterest.ca
BRAISED MOROCCAN LAMB SHANKS RECIPE - GIRLCARNIVORE KITA ROBERTS
From girlcarnivore.com
MOROCCAN INSPIRED LAMB SHANKS - FOOD GYPSY
From foodgypsy.ca
MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
From chefnotrequired.com
MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS | RECIPE IN 2022
From pinterest.com
WORLD BEST GARLIC COOKING RECIPES : MOROCCAN-STYLE LAMB SHANKS …
From worldbestgarlicrecipes.blogspot.com
ENJOY THIS MOROCCAN STYLE LAMB SHANKS RECIPE - COOKINGNOOK.COM
From cookingnook.com
MOROCCAN SPICED LAMB SHANKS - COOKING CIRCLE
From cookingcircle.com
10 BRAISED LAMB SHANK RECIPES THAT ARE PERFECT COLD WEATHER …
From allrecipes.com
WARMING MOROCCAN STYLE LAMB SHANKS | AUSTRALIAN LAMB
From australianlamb.com.au
MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS THE BEST RECIPES
From recipesenak.blogspot.com
MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS | RECIPE | LAMB SHANKS ...
From pinterest.com
MOROCCAN LAMB SHANKS WITH APRICOTS AND PISTACHIOS - 9KITCHEN
From kitchen.nine.com.au
MOROCCAN RECIPES - REDCIPES
From redcipes.com
RECIPE: MOROCCAN LAMB SHANKS - CAMPFIRE
From campfirecook.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 »
You'll also love