Lambshallotanddatetajine Recipes

Steps:

• Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
• Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
• Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
• Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
• Sprinkle with pomegranate seeds and 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:

• Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
• Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
• Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

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:

• Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
• In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
• Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
• Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Steps:

• Grind the coriander, cumin and caraway seeds with a mortar and pestle. Set aside.
• Reserve half of the coriander leaves for serving, then chop the well washed coriander roots, stems and remaining leaves and place in a blender. Add the onion, garlic and 1 preserved lemon quarter, then blend until smooth.
• Place the tajine base on element and add 1 1/2 tablespoons of the olive oil into tajine, bring from low to high heat, then cook the lamb in batches, for 2-3 minutes, turning until golden brown on all sides. Reduce the heat to medium, then return the rest of the lamb to the tajine base and add the ground spices and sumac. Cook for 2-3 minutes, stirring to release the aroma from the spices.
• Preheat the oven to 155°C fan-forced (175°C conventional).
• Pour the spiced coriander paste over the lamb, then add the cinnamon, saffron and 2 teaspoons salt. Pour in the chicken stock and bring to the boil over medium heat, stirring to mix. Reduce the heat, put on the tajine lid and leave on the stove over very low heat with the lid on to cook for 2 hours.
• Meanwhile, place the almonds on a baking tray, drizzle with the remaining olive oil and bake for 10 minutes or until golden, then set aside.
• When the lamb is tender, remove the lid from the tajine and add the dates, then leave to stand.

Steps:

• Preheat oven to 325 degrees F.
• Season the lamb with salt and pepper. Heat oil in a tagine or Dutch oven over high heat. Brown lamb on all sides. Add remaining ingredients. Cover and cook in the oven for 3 hours. Turning once half way through cooking.

Steps:

• Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
• Mix well and leave to marinate for 24 hours.
• Brown off the lamb and set aside.
• Fry the shallots until lightly golden then add the garlic and the lamb.
• Add the flour, tomato puree and cinnamon stick.
• Stir in the lamb stock and bring to the boil.
• Cover tightly and simmer gently for 1 1/2 hours.
• Add the parsley, coriander, lemon rind, dates and honey.
• Accompaniments Serve with spiced couscous.
• This sounds like the type of thing that might work well in a crockpot.

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:

• Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
• Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
• Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
• Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.