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.
MOROCCAN LAMB SHANKS
This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat some olive oil in a pan, cook lamb until browned all over, drain.
- In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
- Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
- Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
- Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
- To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
MOROCCAN LAMB SHANKS
Make and share this Moroccan Lamb Shanks recipe from Food.com.
Provided by Sackville
Categories Lamb/Sheep
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
- Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
- Serve with couscous.
Nutrition Facts : Calories 702.4, Fat 40.7, SaturatedFat 14.7, Cholesterol 242.1, Sodium 185.8, Carbohydrate 8.2, Fiber 2.2, Sugar 3.9, Protein 72.5
MOROCCAN LAMB SHANKS
The definition of a one pot wonder!
Provided by HelenHassan
Time 4h25m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 150 degrees.
- Heat the oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned, Transfer lamb t a plate and set aside,
- In remaining oil on medium-high heat add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil, Cook for 2-3 minutes or until wine mixture is reduced by half. Stir through apricots, dates, chick peas, tomatoes and stock, and bring to the boil, Return lamb to the casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until meat begins to flake away from the bone.
- Increase oven temperature to 200 degrees and cook, uncovered, for 30-40 minutes or until the sauce has reduced and thickened.
- Meanwhile, using the heel of your hand, squash olives and discard pits.
- Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
MOROCCAN LAMB SHANKS WITH CHICKPEAS AND DATES
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of warmth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 18
Steps:
- Soak chickpeas overnight covered in cold water by 2 inches. Drain.
- In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.
- Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.
- Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.
- Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.
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 HAROSETH-BRAISED LAMB SHANKS
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 29
Steps:
- Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
- Preheat oven to 450 degrees.
- Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
- Decrease oven temperature to 325 degrees.
- Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
- Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
- Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.
MOROCCAN-STYLE LAMB SHANKS WITH POTATOES AND PEAS
Steps:
- Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks. Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over. Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper. Cover, and continue to cook over low heat for 1 1/2-2 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks. Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes. Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat. Pour on some of the cooking sauce (you'll only use about half of it), and sprinkle the parsley and cilantro on top.
- Variations
- I've used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that. If you don't have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned. And don't worry if you don't have fresh cilantro-parsley alone is fine. Be sure to save the rest of the cooking sauce.
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LAMB TAGINE WITH PEAS AND POTATOES - MAROCMAMA
From marocmama.com
Reviews 6Servings 4Cuisine MoroccanCategory Moroccan Food
- In the bottom of a tajine add 1 tbsp of vegetable oil and the chopped onions to form your base. Place the lamb shanks in the middle of the tajine, as flat as possible.
- Cut the preserved lemon into several pieces and slip in and around the tajine, making sure some are sitting on the lamb. Do the same thing with the garlic cloves.
MOROCCAN-STYLE LAMB SHANKS RECIPE - THE FOOD & WINE …
From foodandwine.com
5/5 Published 2013-12-07Servings 4
- Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes.
- Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid.
- Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
- Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
- In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
- Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
- Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.
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