Lamb Tagine With Tomatoes And Caramelized Sweet Onions Food

TAGINE OF LAMB STRACOTTO WITH SPRING ONIONS

Steps:

• Preheat oven to 325 degrees F.
• Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.
• While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes.
• Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb.
• Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer.
• Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste.
• In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes.
• Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.
• Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish.

LAMB, OLIVE AND CARAMELISED ONION TAGINE

Steps:

• Preheat the oven to 150C/300 degrees F.
• Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
• Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

FRUITY LAMB TAGINE

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.