MOROCCAN LAMB STEW | LAMB RECIPES | JAMIE OLIVER RECIPES
A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside.
Total Time 1 hours 35 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
- Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
- Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
- Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
- Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
- Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
- Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
- Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
- Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.
Nutrition Facts : Calories 720 calories, FatContent 19.9 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 35.3 g protein, CarbohydrateContent 91.9 g carbohydrate, SugarContent 34.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE
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.
Provided by delicious. magazine
Total Time 3 hours 45 minutes
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Heat a large glug of oil in a deep, flameproof casserole over a medium heat. Add the onions and fry for 4-5 minutes until beginning to colour. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
- Season the lamb, then add it to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 100ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn’t stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that’s still fairly liquid.
- 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.
Nutrition Facts : Calories 461kcals, FatContent 20.1g (6.9g saturated), ProteinContent 43.3g, CarbohydrateContent 22.3g (17.4g sugars), FiberContent 9g
More about "moroccan lamb recipe recipes"
MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
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.
MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
From bbc.co.uk
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.
SLOW COOKER MOROCCAN LAMB STEW RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 9 hours 10 minutes
Category Dinner, Main course
Cuisine Moroccan
Calories 488 calories per serving
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine North African
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine North African
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
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Reviews 4.5
Total Time 6 hours 40 minutes
Category main-dish
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- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
MOROCCAN-SPICED LAMB SHOULDER WITH ONIONS AND FREEKEH ...
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Reviews 5
Total Time 5 hours 5 minutes
Calories 656kcals per serving
- Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange and the chilli (optional), basil/mint and almonds on top. Serve at the table with tongs and a big spoon, and rose petals to scatter over, if you like. I squeeze a little extra lemon juice over the top, too.
MOROCCAN COUSCOUS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Summer Squash Side Dishes
Calories 245.6 calories per serving
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
MOROCCAN SPICE BLEND RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Whisk together all ingredients in a small bowl until combined well.
MOROCCAN APRICOT CHICKEN RECIPE: HOW TO MAKE IT
This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! For more standout recipes, check out all our Recipe of the Year finalists. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 04 hours 40 minutes
Category Dinner
Cuisine Africa, Moroccan
Calories 482 calories per serving
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
LAMB, SQUASH & APRICOT TAGINE RECIPE | BBC GOOD FOOD
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.
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.
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.
LAMB, SQUASH & APRICOT TAGINE RECIPE | BBC GOOD FOOD
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.
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.
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.
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Reviews 5
Total Time 5 minutes
Cuisine Africa, Moroccan, Asia, Indian
Calories 3 calories per serving
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