Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simple morrocan style berber lamb tagine. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pat the lamb shanks dry with paper towels. Pour the olive oil into the base of a tagine. Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top. Add lamb in batches and brown on all sides, stirring frequently.
Simple Morrocan style Berber lamb Tagine is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Simple Morrocan style Berber lamb Tagine is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook simple morrocan style berber lamb tagine using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Simple Morrocan style Berber lamb Tagine:
- Take 400 g (approx) diced lamb
- Take 2-3 small potatoes
- Prepare 2 carrots
- Get 2 large onions
- Take 2 garlic cloves
- Get 2 courgettes (or 1 aubergine)
- Make ready Olive oil
- Make ready Handfull of olives
- Make ready Optional: Chopped fresh coriander
- Get Morrocan spice mix
- Make ready 1/2 tsp paprika
- Get 1/2 tsp cumin
- Prepare 1/2 tsp ginger
- Take 1/2 tsp turmeric
- Get 1/2 tsp black pepper
- Prepare 1/2 tsp salt
In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. This Moroccan style lamb tagine celebrates all the great ingredients Moroccan cuisine is famous for. It has a variety of dry fruits, aromatic spices, and olive oil, slow-cooked with lamb producing a delicious pot of food with great flavours but without overpowering your palate.
Steps to make Simple Morrocan style Berber lamb Tagine:
- Peel and quarter the potatoes lenthways. Trim and quarter courgettes lenthways. Half the carrots lenthways throw them all into a large bowl
- Pour 3-4tbs of olive oil into your tagine (or pot) and coat the bottom.
- Finely slice one of the onions and layer it over the bottom of your tagine
- Finely chop the other onion and the garlic and sprinkle over the sliced onions
- Arrange the lamb in a mound in the middle of your tagine and sprinkle over half of the spice mix
- Sprinkle the other half of spice mix into veg bowl and coat.
- Arrange your veg in a conical shape around the lamb
- Pour around 1-2 cups of water over everything until the top of the onions are covered.
- Sprinkle olives around the tagine and place on the lid
- Place tagine in a cold oven and switch onto 180° and leave for 3 hours. Try not to disturb the tagine too much, but you can check every hour or so and add more water if needed.
- Remove the tagine from the oven and scatter with the fresh coriander (if using) You can then replace the lid and leave on the table for upto half an hour before serving.
This Moroccan style lamb tagine celebrates all the great ingredients Moroccan cuisine is famous for. It has a variety of dry fruits, aromatic spices, and olive oil, slow-cooked with lamb producing a delicious pot of food with great flavours but without overpowering your palate. Pour mixture into a tagine or small baking dish with a lid. While vegetable mixture is in the oven, prepare the couscous according to the package directions using chicken broth instead of water. Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot.
So that’s going to wrap it up for this special food simple morrocan style berber lamb tagine recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
