SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
Total Time 2 hours 15 minutes
Yield 6
Number Of Ingredients 16
Steps:
- In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
- Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
- Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
- Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
- Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
- Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
- Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
- Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
Nutrition Facts : Calories 648 calories, FatContent 32.9 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 33.2 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 20.9 g sugar, SodiumContent 1.1 g salt, FiberContent 7.0 g fibre
LAMB TAGINE RECIPE - NYT COOKING
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Provided by Melissa Clark
Total Time 4 hours
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
Nutrition Facts : @context http//schema.org, Calories 644, UnsaturatedFatContent 26 grams, CarbohydrateContent 19 grams, FatContent 49 grams, FiberContent 3 grams, ProteinContent 32 grams, SaturatedFatContent 19 grams, SodiumContent 691 milligrams, SugarContent 12 grams, TransFatContent 0 grams
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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.
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Reviews 4.3
Total Time 3 hours 45 minutes
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Calories 461kcals per serving
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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.
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Reviews 4.5
Cuisine Turkish and Middle Eastern
- Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
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Reviews 4.5
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- Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE
From delish.com
Reviews 3.9
Total Time 2 hours 50 minutes
Category dairy-free, date night, dinner party, weeknight meals, dinner, main dish, meat
Cuisine Mediterranean
- In a large bowl, toss lamb with about 2 teaspoons salt. Let sit at room temperature for 1 hour or overnight in the refrigerator. In a small saucepan over medium-high heat, bring chicken broth to a boil. Remove from heat and add dried apricots. Let sit at least 15 minutes. In a tagine or Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. Reduce heat to medium and add onion to the pot. Cook until soft, 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more, then add tomato paste and stir until coated. Add cinnamon stick, saffron, and spices and cook until toasted, 1 minute more. Add lamb, apricots, and broth to pot and season with salt and pepper. Bring to a boil, then reduce heat and let simmer, covered, until lamb is tender and liquid is reduced, about 1½ hours. Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.1
Total Time 3 hours 45 minutes
Cuisine african
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine Moroccan
Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
Preheat the oven to 150˚c/130˚c Fan/Gas 2.
Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
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Reviews 4.7
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Total Time 80 minutes
Cuisine African
Calories 586 calories per serving
Into a heated heavy bottomed casserole pan, spray the oil, add the drumsticks to brown all over
After a few mins, add the tagine paste, continue to colour the chicken. Remove drumsticks from the pan
In the same pan, fry the onion, carrots and peppers for around 5 mins. Add the garlic, ginger, spices, and a splash of water to stop the spices burning. Cook for 5 mins
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Total Time 1 hours
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Calories 628 per serving
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