Lamb Tagine With Honey Recipes

Steps:

• In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
• Add the meat and rub in the paste, coating evenly.
• Cover and refrigerate overnight.
• In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
• Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
• Add the marinated meat to the pot and then the chicken stock to cover the meat.
• Bring the stock to a boil, and skim off any scum that appears.
• Reduce the heat to low, cover and simmer, stirring from time to time.
• Add water if the pot becomes too dry.
• Stew until the meat is tender, about 1 1/2 hours.
• Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
• (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
• Serve immediately with couscous, rice or potatoes.

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.

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 Steamed Couscous.
• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

Steps:

• Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
• Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
• Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
• Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
• Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
• Preheat oven to 425 degrees F.
• Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
• Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
• Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
• Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
• In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
• Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
• Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
• Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

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:

• Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.

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:

• Put onion, garlic and sausages in the bottom of tagine.
• Add salt and tomatoes.
• Brown the lamb cutlets until pink. Then put on top of other ingredients.
• Sprinkle orange zest over all and squeeze lemon on top.
• Add seasonings and cover.
• Cook in microwave for 10 minutes on a medium power.
• Pour off juice into the browning pan and add honey and cinnamon.
• Reduce and then pour over the dish to serve.

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Steps:

• Dredge lamb in flour.
• Heat walnut oil or olive oil in tajine or Dutch oven with tighlly fitting lid. Once oil is hot, add the lamb and season generously with salt and pepper. Brown lamb on all sides and remove from pan.
• Meanwhile toast walnuts in preheated oven (350 degrees F) for 10 to 12 minutes. Allow to cool, then chop.
• Add 2/3s of the onions and all of the carrot and celery to the tajine and saute until softened. (Since 1 onion is used to make the relish, only 2 onions are used in this stage) Next add the finely minced garlic and ginger and saute a few minutes longer. Then add ground cumin, turmeric, and allspice, stirring well to combine all ingredients. Return lamb to the pan, adding the toasted chopped walnuts. Continue to stir, allowing all flavors to marry.
• Add in 2 cups pomegranate juice, cinnamon stick, and enough chicken broth to cover the meat. (You might not need the whole cup). Also add the bay leaves. (I had some curry leaves so used those instead of bay leaves). Bring to a boil, then reduce heat to simmer and cover with a tightly fitting lid. Simmer for two hours, stirring occasionally, until lamb has become tender. If it becomes too dry during cooking, add more liquid. If there is too much liquid, then simmer uncovered.
• Meanwhile make the Onion-Pomegranate Relish: Place remaining thinly sliced onion in a bowl. Add the lime juice and ~ 1/2 cup pomegranate juice, then allow to stand one hour. Drain the onions, discarding all the liquid. This step takes the "bite" out the onion. Add pomegranate seeds to taste, a dash of salt, and chopped cilantro, also to taste.
• Once lamb is tender, add honey. Start with 1/4 cup, then increase according to taste. Simmer gently, long enough for the honey to infuse throughout the lamb tajine. Keep in mind, however, that honey burns easily and can create a bitter taste. (If I had dates on hand, they would have been added early on and the honey would have been omitted.).
• Serve over couscous, garnished generously with pomegranate seeds and chopped cilantro and the Harissa and Onion-Pomegranate Relish on the side. (Harissa is a chile-based condiment often used with Middle Eastern and Northern Africa cuisine. Although I have made it in the past, I just used what I had on hand -- something I had purchased from T J Maxx.).