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.
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 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.
ONE-POT MOROCCAN LAMB
Make and share this One-pot Moroccan Lamb recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan.
- Add the meat in small batches, and cook over a medium heat until well browned.
- Return all the meat to the pan.
- Add all the remaining ingredients (except the almonds) and season with pepper.
- Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
- Garnish with the almonds, and serve with rice.
MOROCCAN LAMB WITH COUSCOUS
This recipe has been submitted for play in ZWT9 - Morocco. Recipe from cookbook: The Complete Illustrated Book of Herbs. Ras el hanout is a Mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. I have not tried this because it contains ingredients that I am allergic too, but it sounds wonderful. Posted here for you to try.
Provided by Baby Kato
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toast almond slivers in dry frying pan over medium heat, tossing until golden. Transfer to a small bowl, cool before using.
- Melt butter in large saucepan, saute garlic until softened. Add stock and saffron, bring to a boil.
- Stir couscous through boiling stock, remove sauce pan from heat: cover and stand 5 minutes until all stock is absorbed. Using a fork, seperate the couscous grains.
- Preheat grill to medium, rub sersoning and oil into lamb, grill 3 - 4 minutes per side, or until cooked to your liking. Remove from grill and set aside to rest, keep meat warm until needed.
- Cook red peppers and zucchini on grill for 2 - 3 minutes per side.
- Toss red peppers, zucchini, chickpeas and herbs through the warm couscous, top with sliced lamb and sprinkle with the almonds. Enjoy!
Nutrition Facts : Calories 880.2, Fat 47, SaturatedFat 19.4, Cholesterol 126.5, Sodium 483.6, Carbohydrate 71.2, Fiber 8.8, Sugar 5.6, Protein 41.6
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- Ingredients. 600g lamb - diced neck or leg. 100g dried apricots. 3tbsp olive oil. 1 large onion - finely chopped. 2 garlic cloves - thinly sliced. 1tsp ground cumin.
- pre heat your oven to 180°C (350°F). Heat two tablespoons of the olive oil in a flameproof casserole and over a high heat add the lamb in batches until browned on all sides.
- Peel and finely chop the onion and add to the pot with the remaining oil and fry on a medium heat for approx 10 mins until soft. Finely slice the garlic and add to the pot with the 3 spices, cumin, coriander, cinnamon and continue to fry for 2 - 3 more mins.
- Return the lamb to the casserole adding the apricots, stock, canned tomatoes and ground almonds. Season with salt and pepper stir well and heat to a simmer.
- Wash and chop your courgettes into large chunks. Peel your squash and cut in half, remove the seeds with a spoon and chop into large chunks. De-skin your tomatoes by cutting crosses into the bottom and pouring boiling water over them.
- Remove the casserole and add the courgettes, squash, tomatoes and harissa paste, add a little extra water if needed. Stir well and return to the oven for a further 45 mins.
- Stir in the chopped parsley and season to taste, serve and enjoy. Great accompaniment to cous cous, mashed potato or rice with peas or green beans.
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