Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, lamb tagine. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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. Working in batches, add lamb to pot, leaving room around each piece (this. Pat the lamb shanks dry with paper towels.
Lamb Tagine is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Lamb Tagine is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook lamb tagine using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Tagine:
- Take 2 tbs olive oil
- Prepare 1 onion finely diced
- Get 2 carrots finely diced
- Take 500 g leg or neck of lamb
- Prepare 2 fat cloves garlic
- Get 1/2 tsp cummin
- Take 1/2 tsp ground ginger
- Get 1/2 tsp ground cinnamon
- Take 1/4 tsp saffron
- Make ready 1 tbs clear honey
- Get 100 g soft dried apricots, sliced
- Prepare 1 vegetable stock cube
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste. 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. • Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat.
Steps to make Lamb Tagine:
- Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
- Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
- Add the meat to the pan and brown the cubes thoroughly.
- Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
- Add the honey and apricots and stir.
- Now add the stock cube and about 500ml boiling water to cover the meat
- Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
- At this stage the dish can be cooled or frozen until you want to serve it.
- To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
- Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.
Place the lamb in a large bowl and toss together with half of the spice mix. Cover and. • Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat. Lamb neck, if you can get it, is particularly juicy. • Salting. Lamb Tagine With Chickpeas and Apricots Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and. Paula Wolfert's lamb tagine uses bone-in leg for a more savoury flavour.
So that’s going to wrap this up for this exceptional food lamb tagine recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
