Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moroccan lamb tagine. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pat the lamb shanks dry with paper towels. Tagine refers to both the pot and the stew like dish that is cooked inside, but don't write off making a tagine if you don't. Place the lamb in a tagine or large serving dish and sprinkle over the. Pat the lamb shanks dry with paper towels.
Moroccan Lamb Tagine is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Moroccan Lamb Tagine is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Lamb Tagine:
- Prepare 1 kg mutton or normal stewing lamb/beef
- Get 2 tablespoons Extra virgin olive oil
- Make ready 1 onion, finely chopped
- Take 1 handful fresh coriander
- Make ready 1 can chickpeas, drained
- Make ready 1 can chopped tomatoes
- Prepare 300 ml vegetable or beef stock
- Make ready 100 g prunes, stoned and roughly chopped
- Get 2 tablespoons flaked almonds
- Get to taste Salt
- Get to taste Black pepper
- Prepare 1/2 teaspoon brown sugar
- Prepare 1/2 teaspoon sesame seeds
- Get 1/2 garlic flakes
- Take 1 tablespoon ground cumin
- Prepare 1 tablespoon ground cinnamon
- Take 1 tablespoon powdered beef stock
- Prepare 1 tablespoon dried oregano
- Get 1/2 teaspoon ginger
- Take 1 lemon/lime juiced
We use a slow cooker for this tasty version, which features lamb, sweet potatoes, dates and olives. Traditional Lamb Tagine with Apricots This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma.
Instructions to make Moroccan Lamb Tagine:
- Mix all the spices together in a small bowl to make the spice rub.
- Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
- Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
- Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
- Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
- Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.
In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Chicken, Lamb, or Beef Tagine With Peas and Artichokes The Spruce / Christine Benlafquih Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one. Working in batches, add lamb to pot, leaving room around each piece (this.
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