LAMB AND QUINCE TAGINE
This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.
Provided by Martha Stewart
Number Of Ingredients 18
Steps:
- Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
- Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
- Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
- Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
- To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.
SWEET SPICED LAMB SHANKS WITH QUINCE
A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads
Provided by Jane Hornby
Categories Main course
Time 3h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND QUINCES
Number Of Ingredients 0
Steps:
- Follow the recipe for Tagine of Lamb with Caramelized Baby Onions and Pears (page 106) but instead of the pears, use 3 quinces, weighing about 2 pounds. Quinces are now available for several months, starting in the fall, as they are imported from various countries, which have different seasons.
- Wash and scrub the quinces. Boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and do not let them fall apart. Drain them and, when cool enough to handle, cut them into quarters, then cut away the cores but do not peel them.
- In a large skillet, sauté the quarters in a little sunflower oil until the cut sides are brown. This gives them a delicious caramelized flavor. Alternatively, for a honeyed version, sauté the quinces in a mixture of 1/4 stick (2 tablespoons) unsalted butter, melted with 1 tablespoon sunflower oil and 1 1/2 tablespoons clear honey. You may also add 3/4 cup walnut halves, which gives a wonderful contrast of texture.
- Put the quinces-caramelized or honeyed-in the pan with the meat, skin side down, and cook until they are soft but, again, watch them so that they do not fall apart. If there is not enough room, lift out the meat and put in the fruits, returning the meat to heat through before serving. Serve hot, with the quinces, skin side up, on top of the meat.
TAGINE OF LAMB WITH QUINCES
One of my favourite conbinations-meat and fruit. You can use dates instead of prunes, and pears instead of quinces.
Provided by JustJanS
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lamb, and one of the onions in a heavy based pan.
- Season to taste with pepper and paprika, and cover with water.
- Add the coriander, saffron, and ginger and bring to the boil.
- Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.
- Cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden.
- Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.
- Serve when the lamb is tender,.
Nutrition Facts : Calories 648.9, Fat 44.1, SaturatedFat 20.6, Cholesterol 141.4, Sodium 164.5, Carbohydrate 36.1, Fiber 4.4, Sugar 13, Protein 29.2
More about "tagine of lamb with quinces recipes"
LAMB AND QUINCE TAJINE RECIPE - THE TELEGRAPH
2020-11-27 Place in a small pan and add just enough water to cover. Add the lemon rind and juice and the rest of the honey. Bring to the boil, then immediately turn down the heat and poach the quince until ...
From telegraph.co.uk
From telegraph.co.uk
LAMB AND QUINCE TAGINE | RECIPE | KITCHEN STORIES
1 lime (juice) salt. pepper. tagine or large saucepan. Heat olive oil and butter in a tagine or large saucepan and sear meat and onions for approx. 2 min. Add quince, ginger, turmeric, cinnamon, and honey and let simmer for approx. 15 …
From kitchenstories.com
From kitchenstories.com
THOMASINA MIERS’ RECIPE FOR FRAGRANT LAMB AND QUINCE …
2022-10-17 Succulent pieces of lamb and quince become meltingly tender in this rich, fragrant stew. Warm half the oil in a large, deep pan set over a medium heat, then fry the onion gently …
From theguardian.com
Author Thomasina Miers
From theguardian.com
Author Thomasina Miers
MOROCCAN TAGINE WITH QUINCES RECIPE - THE SPRUCE EATS
2009-10-29 Drain the quinces, reserving several tablespoons of the poaching liquid in the pot. Add the reserved broth, remaining 3 tablespoons of butter, cinnamon, sugar, honey, and salt. …
From thespruceeats.com
4.1/5 (14)Total Time 1 hr 35 minsCategory Dinner, EntreeCalories 782 per serving
From thespruceeats.com
4.1/5 (14)Total Time 1 hr 35 minsCategory Dinner, EntreeCalories 782 per serving
QUINCE AND LAMB TAGINE - DAMNDELICIOU.COM
Lamb and quince tagine recipe : SBS Food. Drain the quinces and transfer them to a skillet or pot. Cover with fresh water, add a teaspoon of sugar and bring to a boil. Simmer gently for 15 …
From damndeliciou.com
From damndeliciou.com
TAGINE OF LAMB WITH QUINCES RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - …
From eatyourbooks.com
From eatyourbooks.com
SPICED LAMB TAGINE RECIPE LAMB TAGINE RECIPE TAGINE RECIPES …
Spiced Lamb Tagine Recipe Lamb Tagine Recipe Tagine Recipes Tagine, free sex galleries slow cooker spiced lamb tagine recipe from betty crocker, spiced lamb tagine recipe from the
From xxphotoz.com
From xxphotoz.com
LAMB TAGINE WITH QUINCE - BIGOVEN.COM
Lamb Tagine with Quince recipe: This tagine is cooked the “mkalli way” which means it is mainly cooked with garlic, ground turmeric and dried ground ginger. It has plenty of onions to …
From bigoven.com
From bigoven.com
LAMB AND QUINCE TAGINE WITH COUSCOUS RECIPE | DELICIOUS. MAGAZINE
Heat 11⁄2 tbsp of the oil in a large flameproof casserole. Fry the lamb in 2 batches until browned all over, then lift onto a plate. Add the rest of the oil and onions to the pan and fry over a …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
TAGINE OF LAMB WITH QUINCES – THE BEST FREE COOKING RECIPES
Type: Fry Biscuits Free Cooking Recipe - Bread Check out the travel channel! Ingredients / Directions 3 cup(s)s self-rising flour3/4 to 1 cup(s) cold water to make a softbut firm dough2 …
From cookingrecipedb.com
From cookingrecipedb.com
LAMB, QUINCE AND SAFFRON TAGINE RECIPE : SBS FOOD
Cook for 20 minutes or until just tender. Carefully drain off liquid, leaving 50 ml in pan. Increase heat to medium, add remaining 30 g butter, honey and ground cinnamon and cook, turning ...
From sbs.com.au
From sbs.com.au
LAMB TAGINE WITH QUINCE RECIPE | GOOD FOOD
1. Place the lamb in a heavy-based, flameproof casserole dish and add half the onion, the ginger, cayenne pepper, saffron, ground coriander, cinnamon stick, fresh coriander and some salt and …
From goodfood.com.au
From goodfood.com.au
LAMB AND QUINCE TAGINE RECIPES
Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until …
From findrecipes.info
From findrecipes.info
LAMB AND QUINCE TAGINE RECIPE : SBS FOOD
Place the lamb, spices, garlic, onion, cinnamon and saffron in a large heavy-based saucepan. Cover with stock and bring to the boil. Reduce heat to low, cover with a lid and cook for 1–1 …
From sbs.com.au
From sbs.com.au
You'll also love