Persian 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

PERSIAN LAMB TAGINE

2014-11-10



Persian lamb tagine image

This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous

Provided by Justine Pattison

Categories     Dinner, Main course

Time 2h15m

Number Of Ingredients 18

Ingredients:

  • 2kg lamb neck fillets
  • 5 tbsp mild olive oil or sunflower oil
  • 3 medium onions, cut into thin wedges
  • 4 garlic cloves, finely chopped
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp hot chilli powder
  • 1 tsp ground turmeric
  • large pinch of saffron
  • 2 cinnamon sticks
  • 2 preserved lemons (from a jar), drained and cut into thin wedges
  • 300g ready-to-eat dried apricot
  • 250g ready-to-eat dried pitted dates
  • 100g shelled pistachios
  • 2 tsp rosewater
  • 25g cornflour
  • small bunch coriander, leaves roughly chopped
  • cooked couscous or basmati rice, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
  • Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
  • Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
  • Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.

Nutrition Facts : Calories 667 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

Top Asked Questions

  1. What to cook with lamb tagine?
    Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous. A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
  2. What do you put in your tagine?
    Zette Guinaudeau-Franc’s tagine uses simple spicing, prunes and orange-blossom water. Wolfert, Benkabbou and Henry all put garlic in their tagines, adding a more savoury note that is a nice optional extra, though I don’t think my recipe needs it to be delicious.
  3. What is a Moroccan tagine?
    Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot. The Moroccan tagine is a stew named after the conical earthenware vessel in which it’s traditionally prepared, but it’s more of a concept than a dish, really, embracing everything from courgettes to camel hump.
  4. How to cook a whole lamb tenderloin?
    Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.

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