FISH TAGINE RECIPE RECIPES

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LAMB, SQUASH & APRICOT TAGINE RECIPE - BBC GOOD FOOD



Lamb, squash & apricot tagine recipe - BBC Good Food image

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 13

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
  • Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
  • Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Nutrition Facts : Calories 451 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 7 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.3 milligram of sodium

SLOW COOKER LAMB TAGINE RECIPE - BBC GOOD FOOD



Slow cooker lamb tagine recipe - BBC Good Food image

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

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 4

Number Of Ingredients 13

900g lamb shoulder, neck or leg, cut into chunks
1 tbsp olive oil
1 onion, chopped
3 carrots, cut into chunks
2 tsp ras-el-hanout
1 tsp ground cumin
1 tbsp tomato purée
1 chicken or lamb stock cube or stock pot
1 sweet potato, cut into chunks
30g dried cherries
½ tsp honey
½ bunch coriander, chopped
couscous, to serve

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, FatContent 45 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.3 milligram of sodium

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MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
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    1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
    2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
    3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
    4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
    5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
    6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
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LAMB, SQUASH & APRICOT TAGINE RECIPE - BBC GOOD FOOD
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 451 calories per serving
  • Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
See details


SLOW COOKER LAMB TAGINE RECIPE - BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 649 calories per serving
  • Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
See details


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Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads. Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.
From deliciousmagazine.co.uk
Reviews 4
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Calories 461kcals per serving
  • For the last 30 minutes of the cooking time, stir in the chickpeas and lemon juice. Taste and season with salt and pepper. Serve scattered with parsley, coriander, pistachios and pomegranate seeds, with couscous or flatbreads (https://www.deliciousmagazine.co.uk/collections/flatbread-recipes/you could try one of these flatbread recipes) as an accompaniment.
See details


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From jamieoliver.com
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Calories 438 calories per serving
    1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
    2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
    3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
    4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
    5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
    6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
    7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.
See details


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Reviews 5
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