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
BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE - DELISH
Lamb Tagine is a well-spiced Moroccan delight.
Provided by Makinze Gore
Categories dairy-free date night dinner party weeknight meals dinner main dish meat
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 751 calories
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MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE
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Lamb Tagine is a well-spiced Moroccan delight.
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- Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.
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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!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving
- 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.
See details
BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE - DELISH
Lamb Tagine is a well-spiced Moroccan delight.
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
Calories 751 calories per serving
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
Calories 751 calories per serving
- Remove from heat and stir in cilantro. Garnish with toasted almonds, mint, and more cilantro. Serve over warm couscous.
See details
MOROCCAN VEGETARIAN TAGINE RECIPE - OLIVEMAGAZINE
Try our vibrant tagine recipe for a nutritious vegan meal packed with veg, spices and prunes. This makes enough for four, but the leftovers freeze well
From olivemagazine.com
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Moroccan
Calories 187 calories per serving
From olivemagazine.com
Total Time 40 minutes
Category Dinner, Lunch
Cuisine Moroccan
Calories 187 calories per serving
- Add the chickpeas, stock, harissa and prunes. Season and simmer for 15-20 minutes until the vegetables are tender. Scatter over the parsley and serve with couscous, if you like.
See details
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