MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
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.
MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS
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.
MOROCCAN LAMB SHANKS WITH CHICKPEAS AND DATES
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of warmth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 18
Steps:
- Soak chickpeas overnight covered in cold water by 2 inches. Drain.
- In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.
- Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.
- Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.
- Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.
MOROCCAN LAMB
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
- Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g
MOROCCAN LAMB TAGINE
A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge.
Provided by bigbadbrenda
Categories < 60 Mins
Time 41m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- preheat oven to 300 degrees.
- Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
- Place the lamb in a large bowl and toss with 1/2 the spice mixture.
- Cover and leave overnight.
- Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
- Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
- In a separate pan, heat the oil and brown the lamb on all sides.
- Add to the casserole dish.
- Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
- Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
- Serve with couscous or rice and top with herbs.
Nutrition Facts : Calories 866.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 184.3, Sodium 350.5, Carbohydrate 79.3, Fiber 15.7, Sugar 53.8, Protein 69
LAMB SHANK TAGINE WITH DATES
For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.
Provided by David Tanis
Categories dinner, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams
MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
- Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
AROMATIC LAMB WITH DATES
A warming one-pot with a Moroccan feel, perfect served with couscous
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.
- Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.
- Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.35 milligram of sodium
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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