Lamb And Pea Tagine Recipes

Steps:

• Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
• When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
• Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.

Steps:

• Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
• Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
• Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
• Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Steps:

• Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
• Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
• variation
• Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.

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.

Steps:

• Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
• Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
• Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• 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.

Steps:

• Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
• Cover with water and cook, covered, for 1½-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
• Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
• Serve with warmed flat bread and over cous cous if you wish.