LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Lamb Onion Parsley Cilantro Potato Lamb Shank
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
- When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
- Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 20
Steps:
- Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
- Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
- To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
- Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.
Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 25 grams sugar, Fiber 18 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium
POTATO, ARTICHOKE AND PARSLEY TAGINE
In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously!
Provided by Stacia_
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead.
- Heat oil in a small saucepan over medium heat.
- Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through.
- In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish.
- Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.
Nutrition Facts : Calories 214.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 159.4, Sodium 296.6, Carbohydrate 21.8, Fiber 5.9, Sugar 2.6, Protein 9.2
SAFFRON POTATO TAGINE
A tagine is a Moroccan casserole dish, if you don't have one a normal casserole dish works just as well.
Provided by PinkCherryBlossom
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
- Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
- Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
- Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
- Season if desired and stir in the fresh herbs. Serve with cous cous.
Nutrition Facts : Calories 277.4, Fat 3.8, SaturatedFat 0.6, Sodium 18.1, Carbohydrate 58.3, Fiber 6.3, Sugar 14.2, Protein 5.6
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