EASY LAMB TAGINE
This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices - cumin, ginger, coriander and cinnamon. It's low in calories too.
Provided by delicious. magazine
Categories Cheat's recipes
Time 1h10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
- Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
- Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
- Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.
Nutrition Facts : Calories 306kcals, Fat 17.1g (4.4g saturated), Protein 25.9g, Carbohydrate 16.1g (13.7g sugar)
FAMILY MEALS: EASY LAMB TAGINE
Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h20m
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 15
Steps:
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
Nutrition Facts : Calories 413 calories, Fat 21.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 22.4 grams sugar, Fiber 6.4 grams fiber, Protein 27.2 grams protein, Sodium 1 milligram of sodium
SIMON PEGG'S LAMB TAGINE
Inspired by Simon's time spent on location in Marrakech, I've created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it's seriously tasty stuff!
Provided by Jamie Oliver
Categories Lamb Recipes Bread Fruit Courgette Couscous Stew
Time 2h15m
Yield 6
Number Of Ingredients 16
Steps:
- In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
- Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
- Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
- Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
- Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
- Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
- Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
- Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
Nutrition Facts : Calories 648 calories, Fat 32.9 g fat, SaturatedFat 12.9 g saturated fat, Protein 33.2 g protein, Carbohydrate 58.3 g carbohydrate, Sugar 20.9 g sugar, Sodium 1.1 g salt, Fiber 7.0 g fibre
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- Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
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- Pre-heat the oven to 160C/140C Fan/Gas 3. Put the saffron in a bowl with 3 tbsp hot water. Cook the onion in 1 tbsp of the oil in a pan. Remove and put in a casserole dish. Leave any fat in the pan.
- Add the remaining oil to the pan and brown the meat in batches (don't overcrowd) and add to the onion.
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- Lamb or Beef Tagine with Potatoes. This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe.
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- Chicken with Preserved Lemon and Olives. One of the most classic Moroccan dishes is also among the easiest to prepare. There are several ways to make Chicken with Preserved Lemon and Olives; this is the stovetop method.
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- Mechoui - Roasted Leg of Lamb or Shoulder. Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground.
- Kefta and Egg Tagine with Tomatoes, Onions and Olives. This is Moroccan kefta and eggs at their best–with caramelized onions, saucy tomatoes, and tangy olives.
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- Moroccan Stewed Lentils. Moroccan stewed lentils are flavorful and can be served as a side dish or entrée. This recipe is the vegetarian version.
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