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
MOROCCAN LAMB TAGINE
Provided by Ina Garten
Time 3h40m
Yield 6 servings
Number Of Ingredients 24
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 Steamed Couscous.
- Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.
PERSIAN LAMB TAGINE
This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous
Provided by Justine Pattison
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
- Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
- Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
- Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.
Nutrition Facts : Calories 667 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
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
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
MOROCCAN BEEF STEW TAGINE/TAJINE
This stew smells wonderful. It blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.
Provided by Chef Roni
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, salt and pepper.
- Coat the meat with the flour in a large bowl or large plastic bag.
- In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
- Remove from heat.
- Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
- Simmer covered about 1 hour 15 minutes or until meat is almost tender.
- Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
- Add the chick peas and cook until heated through.
- Serve over couscous.
Nutrition Facts : Calories 600.6, Fat 34.2, SaturatedFat 12.2, Cholesterol 118, Sodium 781.2, Carbohydrate 35.5, Fiber 6.9, Sugar 4.2, Protein 37.2
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