WHAT TO SERVE WITH MOROCCAN LAMB TAGINE RECIPES

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MOROCCAN LAMB TAGINE RECIPE | DELICIOUS. MAGAZINE



Moroccan lamb tagine recipe | delicious. magazine image

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

Olive oil
2 red onions, sliced
3 garlic cloves, crushed
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp ground turmeric
1.4kg British lamb shoulder, diced into 2cm cubes
2 x 400g tins chopped tomatoes
250g stoned prunes, roughly chopped
500ml chicken stock
1 tbsp sugar
400g tin chickpeas, drained and rinsed
Juice ½ lemon
To serve 
Large bunch fresh parsley
Large bunch fresh coriander
80g shelled pistachios, toasted in a dry pan
100g https://www.deliciousmagazine.co.uk/how-to-prepare-a-pomegranate-video/pomegranate seeds
Couscous or flatbreads

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

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

More about "what to serve with moroccan lamb tagine recipes"

MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
As seen on her BBC series, Mary Berry's Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-feeder.
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.

See details


LAMB, SQUASH & APRICOT TAGINE RECIPE | BBC GOOD FOOD
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
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.
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QUICK LAMB TAGINE | LAMB RECIPES | JAMIE OLIVER RECIPES
You can knock up this killer lamb tagine in just 15 minutes – happy days!
From jamieoliver.com
Total Time 15 minutes
Cuisine moroccan
Calories 523 calories per serving
  • Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat START COOKING Prick the whole aubergines all over with a fork, then cook in the microwave (800W) for 7 minutes. Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover. Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden. Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat. Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water. Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water. Turn the heat up to high, bring to the boil, then season to taste. Fluff up the couscous, then spoon over a large serving board or platter. Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices. Lay over the lamb, then scatter with the cumin crunch and the coriander leaves. Serve with the yoghurt.
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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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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
  • 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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LAMB TAGINE RECIPE | ALLRECIPES
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.
From allrecipes.com
Reviews 4.7
Total Time 145 minutes
Category World Cuisine, African, North African, Moroccan
Cuisine African, North African, Moroccan
Calories 423 calories per serving
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
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BAREFOOT CONTESSA | MOROCCAN LAMB TAGINE | RECIPES
Moroccan Lamb Tagine from Barefoot Contessa. Preheat the oven to 300 degrees. Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb …
From barefootcontessa.com
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SLIMMING WORLD'S LAMB TAGINE | MOROCCAN RECIPES | GOODTOKNOW
03/02/2021 · Slimming World’s lamb tagine recipe infuses tender cuts of lamb leg steaks in a rich tomato and spiced stock. A tagine is a stew that takes its name from the traditional Moroccan earthenware pots it is cooked in. This Slimming World recipe is slow-cooked in a casserole dish for an hour. Serve …
From goodto.com
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MOROCCAN LAMB TAGINE RECIPE | INA GARTEN | FOOD NETWORK
One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own ...
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MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back and let it do its thing.
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10 MOROCCAN TAGINE RECIPES THAT YOU HAVE TO TRY
17/09/2020 · All are classic Moroccan recipes that are tried and true favorites that are easy to prepare in either traditional clay tagines or conventional cookware. Remember, clay cookware needs to be seasoned before its first use. And if tagine cooking is new to you, it's a good idea to bone up on how to use a tagine and how to cook in a tagine.
From thespruceeats.com
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MOROCCAN LAMB TAGINE WITH LEMON AND POMEGRANATE COUSCOUS ...
Method. Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices ...
From bbc.co.uk
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JAMIE OLIVER'S MOROCCAN LAMB TAGINE WITH APRICOT & ALMOND ...
Jamie Oliver's Moroccan Lamb Tagine with Apricot & Almond Couscous Recipe : Toss the lamb in the spices, honey and a pinch of sea salt and black pepper and mix well. Peel and roughly chop the onions, peel and finely slice the garlic and cut the aubergine into 2cm chunks. Roughly chop the parsley, stalks and all, then deseed and finely chop the chilli.
From tefal.com.au
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MOROCCAN RECIPES | ALLRECIPES
Find Moroccan recipes for everything from tagine and couscous to warming harira and homemade Moroccan bread, all shared by the Allrecipes community of home cooks.
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CLASSIC MOROCCAN MEATBALL TAGINE WITH TOMATO SAUCE - TASTE ...
20/12/2021 · Moroccan Kefta Tagine with olives and poached eggs. Mint tea is the perfect accompaniment. Photo: Marco Mayer | Bigstock.com. Moroccan tradition is to gather round the tagine and eat communally from the dish, using pieces of Moroccan bread to scoop up the meatballs and sauce. For a truly authentic experience, consider serving the kefta tagine with Moroccan mint tea.
From tasteofmaroc.com
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EASY MOROCCAN VEGETABLE TAGINE RECIPE | THE MEDITERRANEAN DISH
27/11/2017 · More Recipes to Explore: Best Roasted Cauliflower; Ratatouille; One-Pot Moroccan Chicken; Cilantro Lime Chicken; Moroccan Lamb Stew Think of Moroccan tagine as a succulent, slowly simmered stew. Similar to this Moroccan Lamb Stew , the balance of sweet and savory flavors, coupled with the intensity of spices set this vegetable tagine apart from your average stew.
From themediterraneandish.com
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MOROCCAN VEGETARIAN CARROT AND CHICKPEA TAGINE RECIPE
15/12/2021 · If cooking in a clay or ceramic tagine over a heat source other than gas, you'll need to use a diffuser between the burner and tagine.; Instead of cutting the carrots into sticks or planks, they may be sliced on the diagonal or into rounds. Be sure to remove the core if it's dry and woody.
From thespruceeats.com
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