Morrocan Lamb Tagine 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

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.

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.

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.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!