Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, moroccan lamb tagine. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Moroccan Lamb Tagine is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Moroccan Lamb Tagine is something which I have loved my whole life. They’re nice and they look fantastic.

Pat the lamb shanks dry with paper towels. Place the lamb in a tagine or large serving dish and sprinkle over the. In a tagine or Dutch oven over medium-high heat, heat oil. Remove lamb from pot and place on a plate.

To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb Tagine:
  1. Make ready 1 kg mutton or normal stewing lamb/beef
  2. Make ready 2 tablespoons Extra virgin olive oil
  3. Get 1 onion, finely chopped
  4. Get 1 handful fresh coriander
  5. Make ready 1 can chickpeas, drained
  6. Make ready 1 can chopped tomatoes
  7. Prepare 300 ml vegetable or beef stock
  8. Take 100 g prunes, stoned and roughly chopped
  9. Get 2 tablespoons flaked almonds
  10. Take to taste Salt
  11. Get to taste Black pepper
  12. Prepare 1/2 teaspoon brown sugar
  13. Make ready 1/2 teaspoon sesame seeds
  14. Prepare 1/2 garlic flakes
  15. Take 1 tablespoon ground cumin
  16. Take 1 tablespoon ground cinnamon
  17. Take 1 tablespoon powdered beef stock
  18. Prepare 1 tablespoon dried oregano
  19. Prepare 1/2 teaspoon ginger
  20. Prepare 1 lemon/lime juiced

A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon. 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:
  1. Mix all the spices together in a small bowl to make the spice rub.
  2. 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.
  3. Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
  4. 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
  5. 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.
  6. 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. Working in batches, add lamb to pot, leaving room around each piece (this. Use lamb neck meat in addition to, or instead of, lamb shoulder if preferred. Substitute water for the chicken stock if preferred.

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