Moroccan Lamb Tagine With Honey And Almonds Food

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MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS



Moroccan Lamb Tagine with Honey and Apricots image

Provided by Food Network

Categories     main-dish

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 42

1 teaspoon ground cinnamon
2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish
Moroccan Vegetable Couscous, recipe follows
Moroccan Yogurt with Preserved Lemon Dip, recipe follows
6 tablespoons olive oil
1 red bell pepper, halved
3/4 pound fine-grain couscous, (dried but not processed)
1 red onion, peeled and quartered
2 small carrots, peeled and sliced into 1/4-inch thick slices
1/4 pound cauliflower florets, cut into quarters
1 teaspoon minced garlic
1 zucchini, quartered lengthwise and sliced
1 (14.5-ounce) can diced tomatoes and their juices
1 (16-ounce) can garbanzo beans, drained and rinsed well
1/4 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon ground cinnamon
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 tablespoon butter
1/4 cup sliced almonds
1 cup yogurt
1 cup sliced cucumber
1/4 cup mint, chopped
3 tablespoons preserved lemon, minced, skin only
Salt and freshly ground black pepper

Steps:

  • Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
  • Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
  • Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
  • Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
  • Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
  • Preheat oven to 425 degrees F.
  • Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
  • Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
  • Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
  • In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
  • Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
  • Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
  • Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

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

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

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.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY



Moroccan Lamb Tagine With Raisins, Almonds, and Honey image

This sweet and spicy Moroccan tagine recipe is traditionally prepared with lamb following Eid Al Adha, or Eid Al Kabir. Other meat can also be used.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h45m

Yield 6

Number Of Ingredients 16

1 1/2 kg / 3 lbs. lamb (shoulder, neck or shanks) cut into 3 inch or larger pieces
2 teaspoons Ras El Hanout
2 teaspoons ground ginger
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon turmeric
1/2 teaspoon saffron threads (crumbled)
2 medium onions (grated)
3 cloves of garlic (pressed or finely chopped)
2 small pieces of cinnamon stick (2 to 3 inches)
1/2 cup unsalted butter
3 cups water
1 1/2 cups dark golden or sultana raisins
1/2 cup honey (or to taste)
1 teaspoon ground cinnamon
1/2 cup blanched almonds

Steps:

  • Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
  • Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency. Conventional Pot Method:
  • Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, butter, and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer.
  • Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
  • Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency. Tagine Method:
  • In the base of a tagine, mix the seasoned meat with the onions, garlic, butter, and cinnamon sticks. Turn the pieces of meat so that they are bone-side down and add the 3 cups of water. Cover the tagine and place over medium-low heat. (A diffuser is recommended.)
  • Leave the tagine to reach a simmer and then cook for about 3 hours (maintain a medium-low heat setting, and watch the level of liquids toward the end of cooking), or until the meat tests tender. Add the raisins (drained), honey, and cinnamon. (If you are planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to almost cover the raisins.
  • Cover the tagine and continue to simmer for another 30 minutes, or until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

Nutrition Facts : Calories 730 kcal, Carbohydrate 62 g, Cholesterol 186 mg, Fiber 4 g, Protein 50 g, SaturatedFat 14 g, Sodium 847 mg, Sugar 48 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY



Moroccan Lamb Tagine with Raisins, Almonds, and Honey image

Categories     Fruit     Lamb     Nut     Dinner     Dried Fruit     Raisin     Meat     Almond     Spice     Fall     Winter     Honey     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16

2 teaspoons ras-el-hanout*
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

Steps:

  • Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
  • Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
  • Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT



Moroccan lamb with apricots, almonds & mint image

This hearty and healthy stew is perfect to share with your friends and family

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 13

2 tbsp olive oil
550g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous, to serve

Steps:

  • Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
  • Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
  • Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein

MOROCCAN LAMB TAGINE (MROUZIA)



Moroccan Lamb Tagine (Mrouzia) image

A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.

Provided by Kate Veeoh

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h50m

Yield 12

Number Of Ingredients 27

½ cup water
1 tablespoon paprika
1 ½ teaspoons ras el hanout
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon ground turmeric
salt to taste
¼ teaspoon red pepper flakes
3 pounds lamb shoulder, trimmed and cut into cubes
½ cup butter
2 medium onions, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
3 cups chicken stock, or more as needed
2 cups whole blanched almonds
1 cup diced carrots
1 cup chopped dried apricots
½ cup raisins
½ cup pitted, chopped prunes
⅓ cup honey
1 tablespoon lemon juice, or more to taste

Steps:

  • Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
  • Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
  • Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
  • Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g

MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge.

Provided by bigbadbrenda

Categories     < 60 Mins

Time 41m

Yield 4 serving(s)

Number Of Ingredients 22

1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 1/2 tablespoons paprika
1 1/2 teaspoons ground ginger
1 tablespoon turmeric
2 tablespoons cinnamon
2 1/2 lbs stewing lamb
1 cup onion
2 tablespoons olive oil
2 tablespoons argan oil
3 garlic cloves
1 pint tomato juice
2 (28 ounce) cans chopped tomatoes
4 ounces dried apricots
2 ounces dates
2 ounces raisins
3 ounces sliced almonds
1 teaspoon saffron
1 pint lamb or 1 pint chicken stock
1 tablespoon clear honey
2 tablespoons coriander
2 tablespoons parsley

Steps:

  • preheat oven to 300 degrees.
  • Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
  • Place the lamb in a large bowl and toss with 1/2 the spice mixture.
  • Cover and leave overnight.
  • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
  • Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
  • In a separate pan, heat the oil and brown the lamb on all sides.
  • Add to the casserole dish.
  • Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
  • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
  • Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
  • Serve with couscous or rice and top with herbs.

Nutrition Facts : Calories 866.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 184.3, Sodium 350.5, Carbohydrate 79.3, Fiber 15.7, Sugar 53.8, Protein 69

LAMB TAGINE WITH HONEY



Lamb Tagine with Honey image

Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.

Provided by chia2160

Categories     Lamb/Sheep

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1 tablespoon ras el hanout spice mix
1/4 teaspoon saffron
1/2 cup water
1/2 cup unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock
2 cups dried apricots, roughly chopped or 2 cups raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon
1 cup carrot, peeled,cut in 1/2 inch thick slices
1/2 cup flat leaf parsley, chopped.

Steps:

  • In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
  • Add the meat and rub in the paste, coating evenly.
  • Cover and refrigerate overnight.
  • In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
  • Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
  • Add the marinated meat to the pot and then the chicken stock to cover the meat.
  • Bring the stock to a boil, and skim off any scum that appears.
  • Reduce the heat to low, cover and simmer, stirring from time to time.
  • Add water if the pot becomes too dry.
  • Stew until the meat is tender, about 1 1/2 hours.
  • Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
  • (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
  • Serve immediately with couscous, rice or potatoes.

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From carolinescooking.com


MOROCCAN LAMB TAGINE WITH DATES, ALMONDS AND PISTACHIOS
2020-01-27 Cuisine: Moroccan / Morocco Region: Common . The Moroccan Lamb Tagine with Dates, Almonds and Pistachios is a classic Moroccan Tagine recipe that’s usually made for weddings and family gatherings.It will take some time to cook but… as with almost all traditional recipes everywhere in the World there’s no shortcut: it. must. cook. slowly. Serves: 4
From myfoodistry.ca


10 BEST MOROCCAN SPICED LAMB TAGINE RECIPES | YUMMLY
2022-08-12 Moroccan Lamb Tagine With Raisins, Almonds, and Honey The Spruce Eats. ras el hanout, unsalted butter, turmeric, raisins, garlic, blanched almonds and 10 more.
From yummly.com


LAMB TAGINE WITH HONEY, PRUNES, ONIONS & TOASTED ALMONDS
2 lb. lamb stew meat cut into 1-inch cubes, or 1/2 leg of lamb cut into 1-inch cubes, bone reserved; 1 medium onion, finely diced; 10 threads Spanish saffron 1-1/2 cups homemade or low-salt canned beef stock or water; 1/3 cup honey; 1 tsp. ground turmeric; 1/2 tsp. ground cinnamon 1/8 tsp. ground mace; 1 cup (about 24) pitted prunes
From finecooking.com


MOROCCAN FOOD - LAMB TAJINE WITH PRUNES AND ALMONDS RECIPE
2 tablespoons of honey. 250 g almonds. 100 g of toasted sesame seeds. salt and pepper. Recipe : Wash prunes, place them in a large container. Pour 1 liter of water and leave to swell. In a pot, fry the meat over medium heat and mix well with ginger, saffron, onion, salt and cinnamon. Drain the prunes recovering their soaking water and set aside.
From moroccan-food.com


AUTHENTIC MOROCCAN LAMB TAGINE RECIPE - BEEF, PRUNE & ALMOND
Make up 1/2 pint of stock with a lamb or beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the tagine or pot & mix well. Add the cinnamon to it. Add the tinned tomatoes, dates & prunes to the tagine or pot - mix well. Heat up the remaining olive oil and brown the lamb or beef cubes in ...
From originalmoroccanfood.com


MOROCCAN LAMB TAGINE WITH HONEY AND ALMONDS | MORROCAN FOOD, …
May 6, 2012 - Moroccan lamb tagine recipe at Waitrose.com. Visit the Waitrose website for more lamb recipes and ideas.
From pinterest.fr


LAMB TAGINE | MOROCCAN LAMB TAGINE | EAT THE LOVE
2019-10-15 Make the marinade by combining the oil, cumin, paprika, salt and pepper in a small bowl or glass measuring cup. Pour marinade into the bag with the lamb pieces. Seal the bag and “massage” the meat until all the pieces are covered with the marinade evenly. Place in the refrigerator for a minimum 1 hour and up to 8 hours.
From eatthelove.com


MOROCCAN LAMB AND PRUNE TAGINE | TESCO REAL FOOD
Method. Preheat the oven to gas 2, 150°C, fan 130°C. Put the prunes in the hot tea to soak while you prepare the rest of the tagine. Put the lamb, onion, ginger, ras el hanout, nutmeg and cinnamon into a large casserole dish and pour over the stock, saffron and soaking liquid. Cook for 2-3 hours or until the lamb is tender.
From communitycookeryschool.tesco.com


LAMB TAGINE WITH PRUNES — MY MOROCCAN FOOD
2016-02-02 Leave to simmer for 5 minutes until the sauce starts to thicken. Set aside until ready to serve. • To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from the prunes) on top. Garnish with toasted sesame seeds …
From mymoroccanfood.com


PREPARING MOROCCAN LAMB TAGINE WITH DATES - THE360REPORT
2022-08-09 Clay or Ceramic Tagine Method. Slice 1 of the onions into rings instead of grating it, and layer the onion rings on the bottom of the tagine. Mix the meat with the grated onion, garlic, oils, and spices, and arrange the mixture on top of the onion rings. Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium-low to medium ...
From the360report.com


SWEET MOROCCAN LAMB TAGINE - THE SCOTCH KITCHEN - MAKE IT SCOTCH
Heat the oil in a deep saute pan or heavy-based casserole and stir the almonds until they turn golden, remove from the pan with a slotted spoon and set aside. 1. Add the chopped onion and garlic until softened and beginning to brown. Stir in the saffron, ginger, coriander and cinnamon.
From makeitscotch.com


DELICIOUS LAMB TAGINE WITH APRICOTS AND ALMONDS
Add browned meat to the Dutch Oven. Deglaze the skillet with 100 ml of water, ensuring you scrape up all those delicious spices and add to the Dutch oven. Cut the apricots in half and add them, or the sultanas (whole) as well as the tablespoon of honey. Place Dutch Oven over medium high heat and open the can of chickpeas – remember to drain ...
From thehomesteadinghippy.com


MOROCCAN LAMB, DATES & HONEY TAGINE RECIPE - COOKEATSHARE
2008-02-13 While lamb is cooking, saute the almonds with a small amount of cooking oil. Then toast the sesame seeds in the same pan. Put both aside. Uncover lamb and add ground cinnamon and honey to the meat. Continue to cook for 20-30 minutes, covered if liquid is light, uncovered if liquid is heavy; Remove the meat from pan and place it in the serving ...
From cookeatshare.com


MOROCCAN LAMB OR BEEF TAGINE WITH DATES RECIPE - THE SPRUCE EATS
2022-01-03 Gather the ingredients. In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat. Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a rapid simmer.
From thespruceeats.com


LAMB TAGINE WITH APRICOTS OLIVES AND BUTTERED ALMONDS RECIPE
1. Put the slow cooker on ‘High’ setting to preheat for 20 minutes while you prepare the tagine. 2. Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey. 3. Heat the butter with the oil in a large frying pan until bubbling and fry the garlic and onion for 5 minutes.
From foodnewsnews.com


LAMB TAGINE WITH HONEY RECIPES - GO FOOD - GOFOODFOOD.CC
Directions. Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes.
From gofoodfood.cc


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