Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan lamb tagine. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Moroccan Lamb Tagine is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Moroccan Lamb Tagine is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Lamb Tagine:
- Make ready 1 kg mutton or normal stewing lamb/beef
- Get 2 tablespoons Extra virgin olive oil
- Prepare 1 onion, finely chopped
- Take 1 handful fresh coriander
- Get 1 can chickpeas, drained
- Prepare 1 can chopped tomatoes
- Get 300 ml vegetable or beef stock
- Get 100 g prunes, stoned and roughly chopped
- Get 2 tablespoons flaked almonds
- Take to taste Salt
- Take to taste Black pepper
- Prepare 1/2 teaspoon brown sugar
- Get 1/2 teaspoon sesame seeds
- Take 1/2 garlic flakes
- Make ready 1 tablespoon ground cumin
- Get 1 tablespoon ground cinnamon
- Prepare 1 tablespoon powdered beef stock
- Get 1 tablespoon dried oregano
- Prepare 1/2 teaspoon ginger
- Prepare 1 lemon/lime juiced
The aromatic mixture of spices, the various textures, and flavors will delight everyone. A tagine is slow cooked, so the meat turns out so tender and flavorful. You can also make this in a slow cooker. Remove from pan and set aside, then add onion and capsicums to pan.
Instructions to make Moroccan Lamb Tagine:
- Mix all the spices together in a small bowl to make the spice rub.
- Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
- Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
- Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
- Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
- Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.
In collaboration with 'Lamb - Try It Love It'. I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favourite. This slow cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium… Method.
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