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.
MOHAMMED'S TAGINE KEFTA
Morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of Zagora. It was there that I first learned how to make a tagine kefta, or in other words a Moroccan version of a meatball stew. Now I know there are almost as many versions of a tagine kefta as there are chefs. This one was taught to me by Mohammed in his kitchen in Zagora. For the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. Also, the spices in Morocco are very fresh. Buy the best you can and add more if needed.
Provided by Sackville
Categories One Dish Meal
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot.
- Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs.
- Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties.
- After about five minutes you can add the tomatoes to the pot and continue to simmer.
- Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it.
- When you have a good sauce, put the meat patties on top of the sauce and cover.
- If you want to add the hot pepper you can lay it on top at this point as well.
- Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary.
- Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done.
- Serve hot with lots of bread to soak up the sauce.
KEFTA TAGINE (LAMB MEATBALL AND EGG TAGINE) SAVEUR
This excellent recipe comes from Saveur Magazine and is so delicious and not difficult to prepare. I served it over steamed couscous.
Provided by mandabears
Categories Lamb/Sheep
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place lamb, 1 tablespoon cumin, 1 tablespoon paprika, and salt and pepper in a bowl and mix until evenly combined.
- Form mixture into 12 meatballs, about 1 ounce, and plate onto a plate.
- Chill until ready to use.
- Heat butter and oil in a 6 quart Dutch oven over medium-high heat.
- Add garlic and onion and cook, stirring until soft about 5 minutes.
- Add remaining cumin, paprika, chile pepper flakes,ginger, saffron and bay leaf.
- Cook stirring until fragrant about 2 minutes.
- Add tomatoes, and cook stirring until the tomatoes break down and sauce slightly reduced, about 10 minutes.
- Add meatballs and cook covered until cooked through about 10 minutes.
- Crack eggs over the top of the meatballs.
- Arrange olives around eggs.
- Cover and cook until whites of egg are cooked and yolks are still runny.
- About 8 minutes.
- Uncover and sprinkle with parsley before serving.
Nutrition Facts : Calories 643.9, Fat 52.6, SaturatedFat 21.8, Cholesterol 299.5, Sodium 556.8, Carbohydrate 16.7, Fiber 4.5, Sugar 6.9, Protein 28.4
MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
- Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
- Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
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
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