TANGY LAMB TAGINE
I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. -Bridget Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.
Nutrition Facts : Calories 440 calories, Fat 19g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 4g fiber), Protein 38g protein.
MOROCCAN LAMB TAGINE
This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing.
Provided by Antony Worrall Thompson
Categories Main course
Yield Serves 4
Number Of Ingredients 22
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.
TAGINE OF LAMB & MERGUEZ SAUSAGES
A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours
Provided by John Torode
Categories Dinner, Main course
Time 4h35m
Number Of Ingredients 21
Steps:
- For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
- Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
- Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
- If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Nutrition Facts : Calories 852 calories, Fat 65 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
SLOW COOKER LAMB TAGINE
Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
- Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
Nutrition Facts : Calories 649 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
PERSIAN LAMB TAGINE
This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous
Provided by Justine Pattison
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
- Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
- Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
- Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.
Nutrition Facts : Calories 667 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
LAMB AND ORANGE TAGINE
Make and share this Lamb and Orange Tagine recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 1h33m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large pan and gently fry the red onion over a low heat until soft. Add the garlic, ginger and chilli to the pan and cook for another 2 minutes.
- Add the ground coriander and turmeric and 2tbsp water. Stir over a medium heat for 1 minute.
- Add the lamb and stir to coat all the pieces. Pour in 400ml cold water and heat until simmering.
- Transfer the lamb and cooking liquid to a casserole dish. Peel two long strips of orange zest and tuck into the casserole with the cinnamon stick. Cover and cook in the oven for 45 minutes. Stir in the butternut squash and carrots, cover and cook for another 30 minutes.
- Mix the cornflour with 2tbsp cold water and stir inches Peel, halve and slice the oranges. Add to the casserole, along with the nuts and parsley. Cover and cook for 5 minutes. Serve with couscous.
Nutrition Facts : Calories 623.4, Fat 32, SaturatedFat 10.7, Cholesterol 122.4, Sodium 127.2, Carbohydrate 50.7, Fiber 9.3, Sugar 15.3, Protein 37.6
MOROCCAN LAMB TAGINE
I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.
Provided by lexis111us
Categories Lamb/Sheep
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 565.3, Fat 36.2, SaturatedFat 15.6, Cholesterol 120, Sodium 158.7, Carbohydrate 29, Fiber 6.4, Sugar 8, Protein 31.2
SPICY LAMB TAGINE WITH COUSCOUS
Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest.
Provided by Derf2440
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim any fat off the lamb and cut it into 1 inch cubes.
- Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover.
- Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes.
- Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes.
- Meanwhile, following package directions, prepare enough couscous for 6 people.
- Add salt to taste.
- To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley.
- Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
MOROCCAN LAMB TAGINE
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
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
RHUBARB AND LAMB TAGINE
I love rhubarb but both hubby and I need to avoid sugar, so I was looking for savory applications. A friend thought that rhubarb and lamb would be a combo; I found this recipe at askorganic.co.uk. The rhubarb gives the lamb a wonderful tartness and the meat itself melts in your mouth!
Provided by lecole54
Categories Lamb/Sheep
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- A clay tagine which demands long, very slow cooking, will bring out the best of the flavors from the ingredients but a heavy bottomed pan or casserole will do fine. For this style of dish the meat is not browned first but the long cooking creates its own richness.
- Trim any very fatty bits off the lamb and put it into your tagine or pan. Trim and chop half the rhubarb and scatter it over the lamb. Chop the onion and add it to the meat. Pour over the water and add the ginger, cinnamon and salt and pepper. Set on a very low heat, as gentle as gas or electricity will go, and cook for 2 hours if using a metal pan, at least 3 hours and preferably 4 if using a clay tagine. The rhubarb and onion will dissolve into the sauce, which should be much reduced, and the meat should be soft enough to eat with a spoon.
- 15 minutes before serving chop the remaining rhubarb into small, even sized pieces and stir in to the tagine, allow it to soften but do not let it disintegrate. Check the sauce, and add salt if necessary.
- For authenticity serve a tagine with flat "pita-style" bread or couscous.
Nutrition Facts : Calories 432.9, Fat 32.7, SaturatedFat 14.1, Cholesterol 109.2, Sodium 98.8, Carbohydrate 7.6, Fiber 2.4, Sugar 2.3, Protein 26.2
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