PEAR AND POMEGRANATE LAMB TAGINE
Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.
Nutrition Facts : Calories 438 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 5g fiber), Protein 31g protein.
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
LAMB TAGINE WITH WALNUTS AND POMEGRANATE
In this recipe, Jamie Oliver meets Nigella Laswon. His Spiced Lamb Stew with Walnuts and Pomegranate is transformed into a tagine, which was inspired by her Lamb Tagine with Dates and Pomegranate. I had no dates, so to balance out the sourness of the pomegranate, I used honey. It needed far more heat for my own preference. But with a little Harissa (prepared) on the side with a tangy Onion-Pomegranate Relish and some fluffed couscous, this was good and so very unusual. I had pondered grinding the walnuts after toasting them so they would act more as a thickener, but I liked the different texture and crunch with them being chopped. I found pomegranates that were reasonably priced at a nearby market. But since I was unable to extract very much juice from them, I purchased pomegranate juice at Trader Joe's. I have heard on foodie-type TV shows that the way an onion is sliced affects its flavor. Seems the flavor is more acrid when sliced horizontally, so I suggest slicing vertically.
Provided by French Terrine
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Dredge lamb in flour.
- Heat walnut oil or olive oil in tajine or Dutch oven with tighlly fitting lid. Once oil is hot, add the lamb and season generously with salt and pepper. Brown lamb on all sides and remove from pan.
- Meanwhile toast walnuts in preheated oven (350 degrees F) for 10 to 12 minutes. Allow to cool, then chop.
- Add 2/3s of the onions and all of the carrot and celery to the tajine and saute until softened. (Since 1 onion is used to make the relish, only 2 onions are used in this stage) Next add the finely minced garlic and ginger and saute a few minutes longer. Then add ground cumin, turmeric, and allspice, stirring well to combine all ingredients. Return lamb to the pan, adding the toasted chopped walnuts. Continue to stir, allowing all flavors to marry.
- Add in 2 cups pomegranate juice, cinnamon stick, and enough chicken broth to cover the meat. (You might not need the whole cup). Also add the bay leaves. (I had some curry leaves so used those instead of bay leaves). Bring to a boil, then reduce heat to simmer and cover with a tightly fitting lid. Simmer for two hours, stirring occasionally, until lamb has become tender. If it becomes too dry during cooking, add more liquid. If there is too much liquid, then simmer uncovered.
- Meanwhile make the Onion-Pomegranate Relish: Place remaining thinly sliced onion in a bowl. Add the lime juice and ~ 1/2 cup pomegranate juice, then allow to stand one hour. Drain the onions, discarding all the liquid. This step takes the "bite" out the onion. Add pomegranate seeds to taste, a dash of salt, and chopped cilantro, also to taste.
- Once lamb is tender, add honey. Start with 1/4 cup, then increase according to taste. Simmer gently, long enough for the honey to infuse throughout the lamb tajine. Keep in mind, however, that honey burns easily and can create a bitter taste. (If I had dates on hand, they would have been added early on and the honey would have been omitted.).
- Serve over couscous, garnished generously with pomegranate seeds and chopped cilantro and the Harissa and Onion-Pomegranate Relish on the side. (Harissa is a chile-based condiment often used with Middle Eastern and Northern Africa cuisine. Although I have made it in the past, I just used what I had on hand -- something I had purchased from T J Maxx.).
Nutrition Facts : Calories 633, Fat 34.4, SaturatedFat 8.4, Cholesterol 80, Sodium 233.5, Carbohydrate 58.3, Fiber 7.6, Sugar 41.9, Protein 28.5
LAMB SHANK TAGINE WITH DATES
For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.
Provided by David Tanis
Categories dinner, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
- In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
- Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
- Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams
EASY LAMB TAGINE WITH POMEGRANATE
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any traditional couscous or rice dish.
Provided by Rhoda Boone
Categories New Year's Eve Dinner Lamb Pomegranate Pomegranate Juice Coriander Cumin Mint Cilantro Braise Stew Wheat/Gluten-Free
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
- Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.
- Do Ahead
- Tagine can be made 3 days ahead; cover and chill. Rewarm before serving.
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- First, you season the lamb with kosher salt and let it rest for at least an hour. This is important! Then, before browning it, make sure to pat the pieces of lamb shoulder dry. If you skip this, the salt will pull water out of the meat, into the pan, and the meat will boil instead of brown and caramelize.
- Sear the lamb in portions on high heat in a pot or Dutch oven with 2 tablespoons of oil from all sides until nicely browned, and transfer into a bowl. Roasting aromas are important, so do not crowd the pot and work with high heat.
- Reduce the heat and sautee the onions in the same pot for 3 minutes, then briefly fry the garlic and ginger. Stir in tomato paste, fry for 10 seconds and pour in pomegranate juice and stock and add the meat and gathered juices back in. Add the vinegar and all remaining dry spices, as well as Harissa and simmer covered for at least 2-3 hours on a low flame. You can also transfer the pot to the oven, if you make this in a Dutch Oven. Cover the Dutch oven with aluminum foil and put the lid on - into the oven for 2 1/2 - 3 h at 325 F.
- After about 2 hours add the celery, carrots and the dried fruits as well as chickpeas and continue to simmer for about 30 minutes. (If you make this in the oven, you can add it in the beginning and just forget about the whole thing)
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