MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS
Provided by Food Network
Categories main-dish
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 42
Steps:
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
- Preheat oven to 425 degrees F.
- Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
- Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
- Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
- In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
- Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
- Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
- Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
FILLETS OF LAMB WITH TARRAGON
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each lamb fillet crosswise into 4 equal portions.
- Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
- Sprinkle the pieces on both sides with salt and pepper.
- Beat the egg with the water and pour the mixture into a flat dish with raised edges.
- Dip the pieces of meat in flour on both sides. Shake off excess.
- Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
- Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
- Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams
More about "lamb cutlets with honey apricots and tarragon recipes"
TAGINE OF LAMB AND APRICOTS IN HONEY SAUCE RECIPE
Toss gently to coat. Heat oil in a Dutch oven over medium-high heat. Add lamb mixture; cook 5 minutes, browning on all sides and stirring frequently. Add onion, and cook 2 minutes, stirring once. Stir in broth, honey, and cinnamon stick. …
From myrecipes.com
From myrecipes.com
APRICOT LAMB CHOPS RECIPE | MYRECIPES
Directions. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add …
From myrecipes.com
From myrecipes.com
SALMON CUTLETS WITH TARRAGON - 2 RECIPES | TASTYCRAZE.COM
Here are 2 different easy recipes for salmon cutlets with tarragon to give your favourite recipes a new lease of life! Recipes of the day. Video recipes. newest; most popular; most …
From tastycraze.com
From tastycraze.com
15 TURKISH LAMB RECIPE - SELECTED RECIPES
How do you make Turkish lamb rice? Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the …
From selectedrecipe.com
From selectedrecipe.com
MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS RECIPE
Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. …
From recipegoulash.cc
From recipegoulash.cc
LAMB CHOPS WITH TARRAGON SAUCE - RECIPE - COOKS.COM
Reduce heat. Sprinkle chops with tarragon and black pepper. Cover and cook over low heat, 10-15 minutes or until chops are tender. Length of time depends on thickness and quality of …
From cooks.com
From cooks.com
LAMB CUTLETS | RECIPES WIKI | FANDOM
600 g lamb cutlets 180 g cooking butter 6 g fresh tarragon 1¾ dl veal sauce ½ l demi glace 300 g chicken liver pâté 1 can apricots (300 g) 120 g snow peas 100 g carrots Put trimmings into …
From recipes.fandom.com
From recipes.fandom.com
LEMON-TARRAGON LAMB CHOPS - CHATELAINE
Instructions. In a small bowl, stir peel with lemon juice, oil, garlic, tarragon, salt and pepper. Preheat broiler. Line a broiler pan with foil. Then set a rack on top. Grease rack with vegetable ...
From chatelaine.com
From chatelaine.com
LAMB WITH HONEY AND APRICOTS - PLAIN.RECIPES
Add the lamb and fry gently for a few minutes until brown. Add the onion and stock. Stir and add the coriander bunch. Leave to cook gently on low for 1 hour. Then add the apricots and …
From plain.recipes
From plain.recipes
SLOW ROASTED LAMB CHOPS WITH TARRAGON MUSTARD SAUCE
2022-02-10 Instructions. Preheat oven to 325F (162C). Season all sides of the lamb with salt, pepper and rosemary, pressing the seasonings into the racks so they stick. Place the racks in …
From entertainingwithbeth.com
From entertainingwithbeth.com
LAMB CUTLETS WITH HONEY, APRICOTS AND TARRAGON
Carbs in Lamb Cutlets with Honey, Apricots and Tarragon. Fat in Lamb Cutlets with Honey, Apricots and Tarragon. GET STARTED. Get Started . Lamb Cutlets with Honey, Apricots …
From thewellnesscorner.com
From thewellnesscorner.com
LAMB CUTLETS WITH HONEY, APRICOTS AND TARRAGON - GLUTEN …
473 milliliters unsalted chicken stock, preferably homemade 158 milliliters dried apricot, finely chopped 2 Tbsps fresh tarragon, minced 3 Tbsps honey 2 teaspoons fresh lemon juice 2 …
From fooddiez.com
From fooddiez.com
LAMB CUTLETS WITH HONEY APRICOTS AND TARRAGON RECIPES
1 cup dried, pitted apricots: 1/2 cup golden raisins: 1 onion, halved and thinly sliced: 2 tablespoons honey: 1/2 teaspoon freshly ground pepper: Cilantro sprigs, for garnish: …
From tfrecipes.com
From tfrecipes.com
You'll also love