TAGINE HOW TO USE RECIPES

BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES

Beef Tagine | Beef Recipes | Jamie Oliver Recipes image

Spicy, fragrant and sweet, the perfect beef tagine doesn't need special equipment, just time.

Total Time 3 hours 40 minutes

Yield 4

Number Of Ingredients 15

Ingredients

600 g stewing beef
1 onion
½ a bunch of fresh coriander
olive oil
1 x 400 g tin of chickpeas
1 x 400 g tin of plum tomatoes
800 ml organic vegetable stock
800 g butternut squash
100 g prunes
2 tablespoons flaked almonds
1 level tablespoon ras el hanout spice mix
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika

Steps:

1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

Nutrition Facts : Calories 548 calories, FatContent 19.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 46.4 g protein, CarbohydrateContent 48.7 g carbohydrate, SugarContent 23.6 g sugar, SodiumContent 1.1 g salt, FiberContent 11 g fibre

LAMB TAGINE RECIPES | BBC GOOD FOOD

Lamb tagine recipes | BBC Good Food image

Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "tagine how to use recipes"

VEGETARIAN TAGINE RECIPES | BBC GOOD FOOD

Stir up a fragrant veggie tagine to serve with couscous for a feel-good supper. These Moroccan-inspired recipes are packed full of vegetables and warming spices.
From bbcgoodfood.com

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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

1. 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.
2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

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LAMB TAGINE RECIPE - NYT COOKING - RECIPES AND 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.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine french
Calories 644 per serving

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.

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CHICKEN AND CHICKPEA TAGINE | SAINSBURY'S RECIPES

This no-fuss, one-pot dish is full of flavour from spices like cumin and ginger along with chicken and chickpeas, which are high in fibre and one of your five-a-day.
From recipes.sainsburys.co.uk
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

Add the tomato puree, honey, tinned tomatoes & apricots, stir well. Return the chicken to the pan, along with 400mls of the stock, reduce the heat to low, cover and cook until tender and the meat is falling away from the bone, approx 30 mins. Add the olives, and chickpeas and cook for a further 5 mins

To prepare the cous cous, add it to a heatproof bowl, pour over the last of the remaining stock and cover with cling film – leave for 5 mins then give it a mix then cover for another 5 minutes

Garnish with the fresh herbs and a squeeze of lemon and flaked almonds

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CHICKEN TAGINE WITH APRICOTS AND ALMONDS RECIPE | EPICURIOUS

This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.
From epicurious.com
Reviews 3.7
Total Time 1 1/2 hr

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

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CHICKEN AND CHICKPEA TAGINE RECIPE - NYT COOKING

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine. Some things to look out for: First, work with dark-meat chicken only and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean, not vanilla extract.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine moroccan

Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

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SLOW COOKER CHICKPEA TAGINE RECIPE - BBC FOOD

This healthy and comforting tagine is packed with flavour and delicious served over simple couscous or crisp baked potatoes. Each serving provides 310kcal, 6g protein, 46g carbohydrate (of which 31g sugars), 9g fat (of which 1.5g saturates), 9g fibre and 0.7g salt.
From bbc.co.uk
Reviews 4.6
Cuisine North African
Calories 310kcal per serving

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Get a taste of Morocco with our delicious tagine recipes. From classic lamb and prune tagine, or a chicken tagine with preserved lemons, to fresher veggie tagine recipes. A tagine was ...
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SLOW COOKER LAMB TAGINE - SLOW COOKER CLUB

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