MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
LAMB TAGINE
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
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
SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES
Make and share this Spiced Lamb Tagine With Preserved Lemon and Green Olives recipe from Food.com.
Provided by simontchambers
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
- Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
- Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
- Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
- Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
- Season to taste with salt and pepper, then transfer to a tagine dish for serving.
- Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.
Nutrition Facts : Calories 652, Fat 43.9, SaturatedFat 18.3, Cholesterol 142.6, Sodium 512.6, Carbohydrate 24, Fiber 3, Sugar 13.2, Protein 39.5
ONE-PAN LAMB TAGINE WITH CHICKPEAS
Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you'll need to do is reheat it
Provided by Tom Kerridge
Categories Dinner
Time 2h50m
Number Of Ingredients 18
Steps:
- Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
- Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
- Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.
Nutrition Facts : Calories 605 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
TANGY LAMB TAGINE
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. -Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.
Nutrition Facts : Calories 440 calories, Fat 19g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 4g fiber), Protein 38g protein.
GARY MEHIGAN'S LAMB TAJINE
I recently bought a microstoven ceramic tagine and found this recipe on the Maxwell Williams site by Gary Mehigan (of Masterchef fame). Recipe uses 30.5 cm tagine. Recipe serves 4 and is gluten-free if your spices and chicken stock are suitable
Provided by Jubes
Categories Lamb/Sheep
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grind the coriander, cumin and caraway seeds with a mortar and pestle. Set aside.
- Reserve half of the coriander leaves for serving, then chop the well washed coriander roots, stems and remaining leaves and place in a blender. Add the onion, garlic and 1 preserved lemon quarter, then blend until smooth.
- Place the tajine base on element and add 1 1/2 tablespoons of the olive oil into tajine, bring from low to high heat, then cook the lamb in batches, for 2-3 minutes, turning until golden brown on all sides. Reduce the heat to medium, then return the rest of the lamb to the tajine base and add the ground spices and sumac. Cook for 2-3 minutes, stirring to release the aroma from the spices.
- Preheat the oven to 155°C fan-forced (175°C conventional).
- Pour the spiced coriander paste over the lamb, then add the cinnamon, saffron and 2 teaspoons salt. Pour in the chicken stock and bring to the boil over medium heat, stirring to mix. Reduce the heat, put on the tajine lid and leave on the stove over very low heat with the lid on to cook for 2 hours.
- Meanwhile, place the almonds on a baking tray, drizzle with the remaining olive oil and bake for 10 minutes or until golden, then set aside.
- When the lamb is tender, remove the lid from the tajine and add the dates, then leave to stand.
Nutrition Facts : Calories 1066.6, Fat 82.1, SaturatedFat 26, Cholesterol 183.4, Sodium 314.8, Carbohydrate 32.2, Fiber 7.3, Sugar 15.9, Protein 54.1
TANGIER LAMB TAGINE WRAP WITH SPICED YOGURT
Make and share this Tangier Lamb Tagine Wrap With Spiced Yogurt recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the yogurt and harissa together in a bowl; set aside.
- Add lamb, onion, cumin, ginger, raisins, salt, and pepper to a large skillet over medium heat; Cook, stirring/breaking up the lamb with a wooden spoon, 5-7 minutes until the meat is cooked and the onions are soft.
- Add in the chickpeas; using a potato masher, mash at least half of them right in the pan, blending them with the meat.
- Continue to cook/stir, 1-2 minutes until they are warm; add in the lemon juice.
- To assemble: Spread about 2 tablespoons of the spiced yogurt on a warm tortilla, leaving a 1-inch border.
- Layer a quarter of the spinach and the lamb mixture and another 2 tablespoons spiced yogurt in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don't quite touch the edges.
- Fold in the two sides and roll the wrap away from you.
- Complete the wraps with the remaining ingredients; cut in half on the bias and serve.
Nutrition Facts : Calories 715.2, Fat 35.4, SaturatedFat 14.3, Cholesterol 90.7, Sodium 1071.4, Carbohydrate 67.5, Fiber 7.5, Sugar 11.7, Protein 32.7
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