Morrocan Lamb Tagine
Morrocan Lamb Tagine

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, morrocan lamb tagine. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! 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.

Morrocan Lamb Tagine is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Morrocan Lamb Tagine is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have morrocan lamb tagine using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Morrocan Lamb Tagine:
  1. Prepare 2 lb lamb diced
  2. Get 2 sweet/spanish onions finely chopped
  3. Take 25 grams butter cut into pieces
  4. Make ready 1/2 tsp black pepper
  5. Prepare 1 pinch salt
  6. Get 1/2 tsp saffron
  7. Prepare 4 tsp morrocan spice mix. My mix is ground cinnamon, ground ginger, ground turmeric, paprika and cumin powder. All equal parts
  8. Take 2 chilli peppers finely chopped
  9. Prepare 1 lemon
  10. Take 2 tbsp honey
  11. Take 1 oz dates pitted
  12. Prepare 1 tbsp sesame seeds toasted
  13. Prepare 3 oz blanched almonds sliced and toasted

You can also make this in a slow cooker. 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.

Instructions to make Morrocan Lamb Tagine:
  1. Using a little butter lightly grease the inside of the Tagine base.
  2. Add Lamb and Onions and season with salt and pepper. Add saffron and butter. Add water to just cover the Lamb and cook in oven with lid on for 30 mins at 160°C.
  3. Add spices and chilli. Stir in and cook for another 30 mins with lid on.
  4. Add juice of lemon, honey and dates. Cook for 15 mins with lid off. It can cook for longer if it needs to reduce.
  5. Sprinkle sesame seeds and almonds.
  6. Serve with a glass of wine. Enjoy.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Remove from pan and set aside, then add onion and capsicums to pan. Add lamb, apricots, and broth to pot and season with salt and pepper. Heat a large glug of oil in a deep, flameproof casserole over a medium heat. As seen on her BBC series, Mary Berry's Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-feeder.

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