MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. 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 version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. 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 shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
LAMB TAGINE
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.
Provided by BenevolentEmpress
Categories World Cuisine Recipes African North African Moroccan
Time 10h45m
Yield 4
Number Of Ingredients 24
Steps:
- Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
- 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.
Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g
MOROCCAN LAMB TAGINE (MROUZIA)
A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.
Provided by Kate Veeoh
Categories Soups, Stews and Chili Recipes Stews
Time 9h50m
Yield 12
Number Of Ingredients 27
Steps:
- Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
- Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
- Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
- Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
MOROCCAN LAMB TAGINE
A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge.
Provided by bigbadbrenda
Categories < 60 Mins
Time 41m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- preheat oven to 300 degrees.
- Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
- Place the lamb in a large bowl and toss with 1/2 the spice mixture.
- Cover and leave overnight.
- 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. Add the crushed garlic in the final 3 minutes.
- In a separate pan, heat the oil and brown the lamb on all sides.
- Add to the casserole dish.
- Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
- Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
- Serve with couscous or rice and top with herbs.
Nutrition Facts : Calories 866.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 184.3, Sodium 350.5, Carbohydrate 79.3, Fiber 15.7, Sugar 53.8, Protein 69
MROUZIA LAMB SHANKS
This recipe for mrouzia, a Moroccan tagine of lamb shanks with a syrupy sauce made with onions, ras el hanout, honey and raisins, is adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018). This centuries-old dish has been around so long that traditional recipes call for large amounts of animal fat and honey, which were needed to preserve the meat before the invention of modern refrigeration. Mrouzia is usually served to celebrate Eid al-Adha (also known as Eid el-Kabir), or other special occasions. Enjoy with fluffy couscous or plenty of crusty bread.
Provided by Nargisse Benkabbou
Categories dinner, meat, soups and stews, tagine, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn't hot enough.) The meat will be released naturally from the pan once browned on one side, so don't be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
- Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
- Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2 hours, depending on the size of your shanks. If it looks like there isn't enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
- Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
- Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
- When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.
MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS AND HON
I figured it was time to do a little lamb here. This dish is sweet and complicated but the result is worth the effort. I have made this only a couple of times and it came out different both times, great but not the same as the last time. I blame it on the honey which we all know is never the same. ;-)
Provided by Dave Mathews
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 17
Steps:
- 1. The night before, but at least several hours in advance, wash, drain and pat dry the meat. Mix the spices together and rub evenly over the meat. Cover and refrigerate until cooking time.
- 2. Pan fry the almonds to bring out the oils and flavors. Set aside.
- 3. When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
- 4. Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 5. If you are in a hurry you can do this in a pressure cooker. I have not actually tried this so if anyone does please let me know how it works out. Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
- 6. Discard the cinnamon sticks. Arrange the meat in the center of a serving dish and distribute the raisins, almonds and sauce over the meat. (If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.) Serve warm.
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- Pat lamb dry with paper towels, then season on all sides with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.
- Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes. Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes. Remove from heat; taste and adjust seasoning with salt.
- Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes. Transfer to a cutting board and let cool before coarsely chopping.
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