Lamb Tagine With Cinnamon Saffron And Dried Fruit Recipes

Steps:

• Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add lamb; cook 8 minutes on all sides or until browned.
• Remove lamb from pan.
• Add onion to pan; cook 5 minutes or until tender, stirring frequently.
• Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
• Stir in lamb and water; bring to a boil.
• Reduce heat; simmer 5 minutes.
• Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
• Stir in bell pepper, squash, carrot, saffron and cinnamon.
• Cover and bake an additional 15 minutes.
• Stir in remaining chili mixture and apricots.
• Cover and bake an additional 15 minutes.
• Remove cinnamon stick; serve tagine over couscous.
• Sprinkle with cilantro.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
• If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Steps:

• Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
• Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
• Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
• Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.

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.

Steps:

• Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
• Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
• Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
• Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
• Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Steps:

• Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
• Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
• As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
• Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
• Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
• Serve over couscous, garnished with fresh mint.

Steps:

• Preheat oven to 180°C.
• Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
• Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
• Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
• Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
• Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
• Serve with couscous.

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.