Moroccan Lamb Tagine Ww Food

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.

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.

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 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.

MOROCCAN LAMB TAGINE (WW)

Steps:

• In large pot or Dutch oven, heat oil; add lamb.
• Cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through.
• Remove lamb from pot; set aside.
• In same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened.
• Add garlic, cumin and pepper; cook, stirring frequently, 2 minutes.
• Add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil.
• Reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender.
• Add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender.
• Remove and discard cinnamon stick and bay leaf.
• Divide evenly among 4 plates and serve.
• SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins, 1 Bread.
• PER SERVING: 253 Calories, 7 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 285 mg Sodium, 31 g Total Carbohydrate, 7 g Dietary Fiber, 19 g Protein, 137 mg Calcium; 4 points.

MOROCCAN LAMB

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

MOROCCAN LAMB TAGINE

Steps:

• Preheat oven to 150 degrees celcius.
• Mix together the seasoning, parsley and olive oil.
• Rub the mixture over the lamb shanks. (Option: they can be left to marinate for a few hours to overnight if desired).
• Drizzle the extra olive oil in the bottom of the tagine. Place the lamb shanks, apricots and dates in the tagine, place the lid on and put in the oven.
• After 2 hours, check the meat, if it looks like it is drying out add 1/2 cup of water to the bottom of the tagine. Drain the lentils and add them to bottom of the dish.
• Continue to cook for 40 minutes or until meat is soft and falling off the bone.

MOROCCAN LAMB TAGINE

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.

MOROCCAN LAMB TAGINE

Steps:

• Preheat oven to Gas mark 7 (220degrees).
• Cut meat from lamb shoulder in 4cm cubes.
• Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
• Add sliced onions, tomatoes and garlic and some more spice.... Allow to brown.
• Add saffron and water, stir for 3 - 4 min, add remaining spice.
• Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
• Leave to simmer for 3 - 4 min.
• Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
• Transfer to oven proof dish - no lid.
• Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
• Cook for another 1hr.
• Add sliced green beans and return to oven for another 30 minute.
• To serve:.
• 1 cup of cous cous - pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 - 4 minute.
• Sweet nutty butternut - 1 butternut, diced and boiled.
• Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan - cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
• 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
• Roughly chopped coriander leaves to finish.