Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, lamb tagine. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Lamb Tagine is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Lamb Tagine is something that I’ve loved my entire life. They’re fine and they look fantastic.
Remove to a plate, and repeat with remaining lamb. Pat lamb dry with paper towels, then season on all sides with salt. Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes.
To begin with this 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
- Take 2 carrots finely diced
- Take 500 g leg or neck of lamb
- Prepare 2 fat cloves garlic
- Prepare 1/2 tsp cummin
- Prepare 1/2 tsp ground ginger
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/4 tsp saffron
- Prepare 1 tbs clear honey
- Take 100 g soft dried apricots, sliced
- Take 1 vegetable stock cube
Place the lamb in a large bowl and toss together with half of the spice mix. A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared. This recipe was developed by Geoffrey for the Sunday Herald.
Steps 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.
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 dried fruit. Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you. Heat the oil in a casserole and brown the lamb on all sides. Stir in the spices and tomatoes, and season.
So that is going to wrap it up with this exceptional food lamb tagine recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
