Fruity Lamb Tagine Best Recipes

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LAMB TAGINE

2019-04-04



Lamb Tagine image

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

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • 1 pinch saffron
  • ¾ teaspoon garlic powder
  • ¾ teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water

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

Top Asked Questions

  1. How to cook lamb tagine in the oven?
    Method Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
  2. What are recrecipes and tagines?
    Recipes can vary widely, from lamb to beef to chicken to fish; while some tagines feature dried fruit and nuts, you will also find fresh herbs, olives, and preserved lemons, and even eggs and sausage.
  3. What is tagine stew?
    The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce.
  4. What is Moroccan tagine?
    The term ‘tagine’ is the name of the cooking vessel used for making the dish – traditionally, a clay pot. This recipe of the traditional Moroccan Tagine will undoubtedly delight your gastronomic senses. Get a taste of Morocco with this classic, traditional tagine recipe. Heat olive oil in your Moroccan tagine pot.

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