Tagine Of Lamb With Caramelized Baby Onions And Pears Recipes
LAMB, OLIVE AND CARAMELISED ONION TAGINE
Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 150C/300 degrees F.
- Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
- Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.
LAMB WITH PEAR TAGINE
Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking.
Provided by L. Duch
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauce pan gently fry the onion in the olive oil until soft.
- Add lamb, ginger, and coriander to the pan and cook until it changes color.
- Add cumin, black pepper, cinnamon, and water to just cover the meat.
- Salt to taste.
- Cover and simmer gently until the meat is tender, about 1.5-2 hours.
- If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
- Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
- NOTE:.
- For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.
Nutrition Facts : Calories 597.3, Fat 35.4, SaturatedFat 10.5, Cholesterol 120, Sodium 153.3, Carbohydrate 35.9, Fiber 8.5, Sugar 19.5, Protein 37
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND QUINCES
Number Of Ingredients 0
Steps:
- Follow the recipe for Tagine of Lamb with Caramelized Baby Onions and Pears (page 106) but instead of the pears, use 3 quinces, weighing about 2 pounds. Quinces are now available for several months, starting in the fall, as they are imported from various countries, which have different seasons.
- Wash and scrub the quinces. Boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and do not let them fall apart. Drain them and, when cool enough to handle, cut them into quarters, then cut away the cores but do not peel them.
- In a large skillet, sauté the quarters in a little sunflower oil until the cut sides are brown. This gives them a delicious caramelized flavor. Alternatively, for a honeyed version, sauté the quinces in a mixture of 1/4 stick (2 tablespoons) unsalted butter, melted with 1 tablespoon sunflower oil and 1 1/2 tablespoons clear honey. You may also add 3/4 cup walnut halves, which gives a wonderful contrast of texture.
- Put the quinces-caramelized or honeyed-in the pan with the meat, skin side down, and cook until they are soft but, again, watch them so that they do not fall apart. If there is not enough room, lift out the meat and put in the fruits, returning the meat to heat through before serving. Serve hot, with the quinces, skin side up, on top of the meat.
LAMB, OLIVE AND CARAMELIZED ONION TAGINE
Make and share this Lamb, Olive and Caramelized Onion Tagine recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
- Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.
Nutrition Facts :
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS
Steps:
- Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
- To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
- Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
- Serve the meat with the pears, arranged skin side up, on top.
- variations
- Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
- Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
- Instead of pears, sharp green apples, such as Granny Smiths, may be used.
- Use veal instead of lamb.
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TAGINE OF LAMB WITH CARAMELIZED ONIONS RECIPE | …
2006-09-27 Heat 2 tablespoons oil in large non-stick skillet over medium heat. Add onion and cook, stirring frequently, 20-25 minutes or until golden. Add raisins, cinnamon, salt, and …
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- Heat 2 tablespoons oil in large non-stick skillet over medium heat. Add onion and cook, stirring frequently, 20-25 minutes or until golden. Add raisins, cinnamon, salt, and pepper; continue cooking 5 minutes or until onions are caramelized. Set onion mixture aside. (This can be prepared a day or two ahead and refrigerated.)
- While onion mixture cooks, pat lamb dry. Sprinkle spice mix in shallow dish. Coat lamb on both sides; set aside. (Lamb can be prepped up to 8 hours ahead and refrigerated.)
- Heat 2 tablespoons oil in skillet on medium-high heat. Sear lamb on both sides so spices adhere to it. Reduce heat to medium.
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TAGINE OF LAMB WITH PEARS AND CARAMELIZED BABY ONIONS
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TAGINE OF LAMB WITH CARAMELIZED ONIONS
More. give a gift subscription">Give a Gift Subscription this link opens in a new tab
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The ingredients or substance mixture for lamb with pear tagine recipe that are useful to cook such type of recipes are: Onions; Lamb; Pears; Water; Almonds; Salt; Olive Oil; Black Pepper; Cumin; Cinnamon; Coriander; Ginger ; Lamb with pear tagine may come into the below tags or occasion, in which you are looking to create lamb with pear tagine dish in 140 minutes for you …
From webetutorial.com
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ASTRAY RECIPES: LAMB & PEAR TAGINE.
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LAMB TAGINE WITH TOMATOES AND CARAMELIZED SWEET ONIONS ...
Combine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender and juices …
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