Delia Smith Lamb Tagine Food

LAMB TAGINE

Lamb Tagine image

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

Provided by keeney

Categories Lamb/Sheep

Time 5h

Yield 12 cups, 6 serving(s)

Number Of Ingredients 20

Ingredients

3 lbs boneless lamb shoulder, cut into 2 inch pieces
1 cup fresh orange juice
1/2 cup sherry wine vinegar
4 garlic cloves, finely minced
1/4 cup extra virgin olive oil, plus more if needed
1 onion, chopped
3 carrots, peeled, halved lengthwise and cut into 2 inch pieces
1 teaspoon saffron thread
2 teaspoons ground cumin
2 teaspoons dried thyme
1 1/2 teaspoons ground coriander
1 tablespoon all-purpose flour
1 cup canned chick-peas, rinsed and drained
1/2 cup pitted prunes
1/2 cup dry red wine
salt & freshly ground black pepper, to taste
3 ripe tomatoes, seeded and cut into 1/2 inch pieces
1/2 cup imported black olives, pitted
1 tablespoon fresh lemon juice
of fresh mint, for garnish

Steps:

Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
Serve over couscous, garnished with fresh mint.

LAMB, SQUASH & APRICOT TAGINE

Lamb, squash & apricot tagine image

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Provided by Good Food team

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 13

Ingredients

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

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