LAMB TAGINE PRESERVED LEMON RECIPES

LAMB TAGINE WITH PRESERVED LEMON RECIPE | GOOD FOOD

Lamb tagine with preserved lemon Recipe | Good Food image

This is like an exotic lamb casserole with a lemon kick.

Provided by Luke Mangan

Categories Main-course

Total Time 45 minutes

Yield SERVES 4

Number Of Ingredients 20

Ingredients

1 tsp coriander seeds.
1 tsp cumin seeds.
2 pinches saffron.
1 tsp ground ginger.
1 tsp paprika.
1 tsp chilli powder.
2 tbsp olive oil.
2 onions, finely chopped.
3 garlic cloves, finely chopped.
600ml lamb or chicken stock.
2 preserved lemons, rind only, finely chopped.
8 pitted green olives, finely sliced.
1kg lamb shoulder or neck, diced.
Flour to coat meat (about 1/4 cup).
1 tbsp olive oil, extra virgin.
1 small sweet potato, peeled and thinly sliced.
100g tinned chickpeas, drained.
200g peas (fresh or frozen).
1/2 bunch of parsley, finely chopped.
1/2 bunch of mint, finely chopped.

Steps:

Using a mortar and pestle, grind the coriander and cumin seeds to a course powder and mix with the saffron, ginger, paprika and chilli. Set aside.

In a large pan, heat the oil, add the onion and cook until soft. Add the garlic, stir for a minute, then add the spices, stock, preserved lemon and olives. Stir and bring to the boil.

Meanwhile, toss the lamb in the flour to coat and shake off the excess. In another large pan, heat the extra oil and cook the lamb in batches over medium heat until well browned. Add the meat to the sauce and bring back to the boil, then turn down the heat and simmer gently for 35 minutes. Add the sweet potato, chickpeas and peas, cover and simmer for another 10 minutes or until the sweet potato is cooked and the lamb tender.

Just before serving, stir through the herbs. Serve with rice or couscous.

LAMB TAGINE WITH PRESERVED LEMON RECIPE | EATINGWELL

Lamb Tagine with Preserved Lemon Recipe | EatingWell image

Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor.

Provided by Sarah DiGregorio

Categories Low-Calorie Slow-Cooker Stew Recipes

Total Time 3 hours 50 minutes

Number Of Ingredients 19

Ingredients

3 pounds boneless lamb shoulder, trimmed and cut into 2- to 3-inch chunks
4 teaspoons ras el hanout
1?¼ teaspoons kosher salt
1 pound carrots, cut into 2-inch chunks
1 pound medium turnips or golden beets, peeled and quartered
1 large red onion, chopped
1/4 cup finely chopped rinsed preserved lemon rind
4 tablespoons chopped garlic, divided
3 tablespoons grated fresh ginger, divided
1/2-1 teaspoon crushed red pepper
1 cup whole-milk plain Greek yogurt
4 tablespoons lemon juice, divided
½ teaspoon smoked paprika
Pinch of salt
1 cup finely chopped fresh mint
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped rinsed preserved lemon rind
2 tablespoons extra-virgin olive oil
Unsalted chopped pistachios for garnish

Steps:

To prepare tagine: Season lamb with ras el hanout and 1 1/4 teaspoons salt. Place in a 5- to 6-quart slow cooker. Stir in carrots, turnips (or beets), onion, 1/4 cup preserved lemon, 3 tablespoons garlic and 2 tablespoons ginger.
Cover and cook on High for 3 hours or Low for 6 hours.
Stir the remaining 1 tablespoon each garlic and ginger and crushed red pepper to taste into the tagine. Cover and cook for 10 minutes more.
To prepare toppings: Combine yogurt, 2 tablespoons lemon juice, paprika and salt in a small bowl. Combine mint, parsley, preserved lemon, oil and the remaining 2 tablespoons lemon juice in another small bowl.
Serve the tagine topped with the yogurt and herb mixtures. Garnish with pistachios, if desired

Nutrition Facts : Calories 397.4 calories, CarbohydrateContent 16.5 g, CholesterolContent 112.4 mg, FatContent 21.1 g, FiberContent 4.2 g, ProteinContent 35.4 g, SaturatedFatContent 7 g, SodiumContent 557.5 mg, SugarContent 6.5 g

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