Moroccan lamb tagine
Serves 4
Preparation time overnight
Cooking time over 2 hours
Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1陆 tbsp paprika
1陆 tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2陆lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil (see note)
3 cloves garlic, crushed
570ml/1 pinttomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Method
1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with 录 pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2陆 hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Any recipe ideas for tagine cooking?
Moroccan Vegetable Tagine
Ingredients:
100g CousCous
2 large carrots
2 courgettes (zucchini)
6 new potatoes
300ml vegetable stock, boiling
300g(ish) cooked chickpeas, I use tinned
1 smallish onion
2 cloves garlic
vegetable oil for frying
pinch saffron
2 teaspoons cumin
2 teaspoons coriander
1 tablespoon tomato paste
other warm spices as available
corn flour to thicken, optional
olive oil
Directions:
This is a sort of authentic recipe, as a tagine should be cooked in a tagine and I cook this in a large saucepan.
Chop and fry the onion in a little vegetable oil and add minced garlic. Then turn down to a low heat and add the spices, keep stirring and let them sweat a little. The saffron is particularly important here, other spices you could use as well are nutmeg, cinnamon, ginger, allspice.
Chop the vegetables into large chunks, up to 2 inches long and 1/2 inch wide. Add the chick peas to the pan once the onions are very soft, then the tomato puree and then the vegetables. Pour in the stock and stir everything in.
Leave on a low heat, stirring occasionally, for about 40 minutes, more time is always good, to get the flavours really infused.
When almost ready, prepare the cous-cous by pouring boiling water and olive oil in a saucepan. Use as much water as stated on packet, leave for 10 minutes then reheat slightly.
You may want a thicker sauce; if so, mix a
LambTagine
800g leg of lamb, cut into 3cm pieces
1 and a 1/2 tablespoons olive oil
1 large onion, sliced
2 large cloves of garlic, peeled and crushed
1 teaspoon ground cinnamon
1 and a 1/2 teaspoons cumin seeds
1 teaspoon ground ginger
2 good pinches of saffron
410g tin chickpeas, drained
450ml lamb stock
400g tin plum tomatoes
200g couscous
30g sunflower seeds
2 handfuls of roughly chopped coriander
A handful of roughly chopped mint
550g butternut squash, peeled and cut into 2.5cm chunks
Salt and freshly ground black pepper
Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.
Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.
Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.
Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.
Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.
Meanwhile, put the couscous into a large bowl.
Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.
After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.
After the 15 minutes has passed, season the tagine well.
Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.
Serve immediately, ensuring there's some lamb and couscous in each spoonful and also a sprinkling of the remaining herbs.
Hi there
I have a recipe for tagine with chicken potatoes and olives - it looks and tastes amazing.
Here are the ingredients you will need:
* A tagine - see picture below (or casserole dish or a heavy based deep pan - not aluminum)
* 6 chicken breasts - or enough to feed your guests
* Water - 450ml
* Bay leaves - 2
* Onion - 1 grated
* Salt - 1 tsp
* Garlic - a bulb crushed
* Saffron - a few threads
* Olive oil - 1 tbsp
* Potatoes 1 kg cubed
* Coriander - 1 handful chopped
* Thyme - 2 sprigs
* Black olives - a dozen, pitted
* Black pepper
* Lemon - half squeezed
the website below has pictures and step-by-step instructions
Good luck :)
jon
HI DARLING
check this sites
u will be happy
http://foodiedani.wordpress.com/2007/04/
http://en.marocinfocom.com/detail.php?id=754
http://www.thetandd.com/articles/2008/06/11/features/13119962.txt
http://gotnomilk.wordpress.com/2008/02/06/moroccan-vegetable-tagine-with-chicken/
http://www.bettycrocker.com/how-to/cooking-basics/how-to-subchannel/tagine-cooking.htm
good thanx
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