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.
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
LAMB AND QUINCE TAGINE
This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.
Provided by Martha Stewart
Number Of Ingredients 18
Steps:
- Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
- Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
- Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
- Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
- To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.
TAGINE OF LAMB WITH QUINCES
One of my favourite conbinations-meat and fruit. You can use dates instead of prunes, and pears instead of quinces.
Provided by JustJanS
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lamb, and one of the onions in a heavy based pan.
- Season to taste with pepper and paprika, and cover with water.
- Add the coriander, saffron, and ginger and bring to the boil.
- Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.
- Cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden.
- Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.
- Serve when the lamb is tender,.
Nutrition Facts : Calories 648.9, Fat 44.1, SaturatedFat 20.6, Cholesterol 141.4, Sodium 164.5, Carbohydrate 36.1, Fiber 4.4, Sugar 13, Protein 29.2
SWEET SPICED LAMB SHANKS WITH QUINCE
A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads
Provided by Jane Hornby
Categories Main course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium
LAMB TAGINE
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams
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