Lamb Tagine With Prunes Food

LAMB TAGINE WITH PRUNES

Steps:

• Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, 3 cups water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
• Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
• In a medium saute pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
• Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.

MOROCCAN LAMB TAGINE

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 WITH PRUNES AND CINNAMON

Steps:

• Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
• Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
• Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
• Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.

MOROCCAN LAMB TAGINE

Steps:

• Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
• Preheat the oven to 150C/300F/Gas2.
• Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
• In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
• Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
• Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

LAMB TAGINE

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 TAGINE WITH PRUNES & ALMONDS

Steps:

• Heat half of the oil in a large lidded pan.
• Add the onion and ginger to the pot and fry until softened.
• Add the remainder of the oil to the pot and add the lamb to the onion mix and cook until the meat is coloured on all sides.
• Season the meat and add the coriander, two types of cinnamon, cumin and saffron to it.
• Stir thoroughly and pour enough water over the meat to cover and bring the pot to the boil.
• Turn the heat down, put the lid on, and allow the meat to simmer slowly for about two hours.
• Add the prunes and simmer for another 30 minutes.
• Stir in the honey and sprinkle orange flower water.
• Serve on a bed of fluffy couscous, and top with cilantro and toasted slivered almonds.

LAMB AND PRUNE TAGINE

Steps:

• Preheat the oven to 300F or 150 degrees C.
• Put the meat in a tagine or other earthenware casserole.
• Add the rest of the ingredients and put on the lid.
• Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
• As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.

MOROCCAN TAGINE (LAMB WITH PRUNES, APRICOTS AND HONEY)

Steps:

• Heat the oil in a tagine, stir in the almonds and cook until golden.
• Add in the onions, garlic and saute until translucent
• Stir in the ginger, saffron, cinnamon sticks and coriander.
• Add in the lamb and coat stirring well, saute for a minute of two.
• Pour in enough water to cover the meat and bring it to a boil
• Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
• Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
• Add salt and pepper to taste
• Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
• You want the sauce to be syrupy but not dry.
• Simmer for 10 more minutes covered
• adjust seasoning as necessary, garnish with cilantro and serve
• Excellent with couscous or bread.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Steps:

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
• Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
• Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Steps:

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.