Sweet And Spicy Australian Lamb Tagine Recipes

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

Ingredients

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

SWEET AND SPICY AUSTRALIAN LAMB TAGINE

Sweet and Spicy Australian Lamb Tagine image

Provided by My Food and Family

Categories Home

Time 2h

Number Of Ingredients 19

Ingredients

pounds 1 1/2 to 2 boneless leg of Australian lamb
SPICE MIX (DIVIDED)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground coriander
TAGINE
2 tablespoons olive oil, divided
Salt and freshly ground pepper, to taste
1 onion, chopped
1 leek, white part only, sliced
2 medium carrots, chopped
1 1/2 cups chicken stock or broth
1/2 cup raisins or sliced dates
2 large tomatoes, coarsely chopped
1 pear, finely diced
TO SERVE (OPTIONAL)
1/4 cooked warm couscous
1/4 cup toasted pine nuts or almonds

Steps:

Trim lamb and dice into bite-size pieces. Combine the spice mix ingredients and divide in half.
In a heavy-based casserole, heat 1 tablespoon of the oil over high heat, add the lamb and half the spices and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan.
Heat the remaining oil and spices in the same pan over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots and cook until onion is softened. Return the meat to the pan with the stock, raisins and tomatoes and stir well. Cover pan, reduce heat to low and simmer for 1 hour.
Add pear and simmer, uncovered, for 20-30 minutes or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary.
Spoon tagine over the hot couscous, sprinkle with the almonds and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LAMB TAGINE

Lamb Tagine image

Make and share this Lamb Tagine recipe from Food.com.

Provided by Fairy Nuff

Categories Curries

Time 2h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon chili flakes (or more to taste)
1/2 teaspoon ground cardamom
2 tablespoons lemon juice
2 tablespoons olive oil
1 kg diced lamb
1 cup chicken stock
250 g pitted prunes
1/2 cup whole blanched almond

Steps:

Preheat oven to 180°C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.

Nutrition Facts : Calories 574.3, Fat 42, SaturatedFat 12.1, Cholesterol 133.8, Sodium 777.2, Carbohydrate 8.7, Fiber 3.1, Sugar 2.2, Protein 41.2

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