Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lamb tagine. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Pat the lamb shanks dry with paper towels. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and.
Lamb Tagine is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Lamb Tagine is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook lamb tagine using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lamb Tagine:
- Get 2 tbs olive oil
- Prepare 1 onion finely diced
- Prepare 2 carrots finely diced
- Get 500 g leg or neck of lamb
- Prepare 2 fat cloves garlic
- Get 1/2 tsp cummin
- Take 1/2 tsp ground ginger
- Get 1/2 tsp ground cinnamon
- Make ready 1/4 tsp saffron
- Make ready 1 tbs clear honey
- Take 100 g soft dried apricots, sliced
- Take 1 vegetable stock cube
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Paula Wolfert's lamb tagine uses bone-in leg for a more savoury flavour. They all work, of course, but my testers agree that lean leg seems like a waste when cheaper shoulder or neck gives a.
Instructions to make Lamb Tagine:
- Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
- Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
- Add the meat to the pan and brown the cubes thoroughly.
- Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
- Add the honey and apricots and stir.
- Now add the stock cube and about 500ml boiling water to cover the meat
- Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
- At this stage the dish can be cooled or frozen until you want to serve it.
- To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
- Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.
Paula Wolfert's lamb tagine uses bone-in leg for a more savoury flavour. They all work, of course, but my testers agree that lean leg seems like a waste when cheaper shoulder or neck gives a. Pat the lamb shanks dry with paper towels. Lamb Tagine With Chickpeas and Apricots Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and. Traditional Lamb Tagine with Apricots This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd.
So that is going to wrap it up with this special food lamb tagine recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
