Step-by-Step Guide to Cook Yummy Sig's Shallot,Date and Lamb/Tofu Tagine

Hey everyone, welcome to my recipe site. Today I will show you a way to make a special dish, Sig's Shallot,Date and Lamb/Tofu Tagine. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Sig's Shallot,Date and Lamb/Tofu Tagine Recipe. Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil.

You can cook Sig's Shallot,Date and Lamb/Tofu Tagine using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sig's Shallot,Date and Lamb/Tofu Tagine

1. You need of making of this with tofu, proceed the same.
2. Make ready 1 kg of boneless leg or shoulder of lamb,.
3. Take 1 tsp of each ground coriander and ginger.
4. You need 1 of generous pinch of crushed saffron.
5. It’s 2 tbsp of olive oil.
6. Make ready 10 of shallot.
7. Prepare 3 clove of garlic crushed.
8. Prepare 1 tbsp of plain flour.
9. It’s 300 ml of vegetable stock.
10. You need 1 tbsp of sun-dried tomato paste.
11. You need 1 stick of cinnamon broken in half.
12. Make ready 1 tbsp of each fresh,chopped parsley and coriander.
13. Make ready 1 of bay leaf torn in middle.
14. Prepare 75 grams of pitted plumb dates (use fresh if you can or use the best dried one).
15. You need 3/4 tbsp of clear runny honey.
16. Take 1 pinch of each salt and pepper.

Nigella food special: Lamb and date tagine with red onion and pomegranate relish.I admit, I often call a stew a tagine because it sounds more appealing, but this can more authentically claim rights to the title: it is, after all, Moroccan in substance and inspiration and I have indeed cooked it in the tagine.Try this Lamb and Date Tagine recipe, or contribute your own.Combine the onions and spice mixture in the casserole.

Sig's Shallot,Date and Lamb/Tofu Tagine instructions

1. Put the lamb or cubed tofu into a large bowl..
2. Mix the ground coriander(cilantro),ground ginger,the saffron and 1 tablespoon of the oil,stir into meat or tofu until coated evenly,cover and refrigerate over night.
3. Following day,about one hour before cooking bring a saucepan of water to boil.Add the shallots cook for just 2 minutes,run under cold water,Peel but leaving the root ends intact to keep shallot in one piece..
4. Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside..
5. Put the garlic into same tagine or casserole stir for about 1 minute then add all the rest of ingredients except dates,honey,salt and pepper.Stir together heat to simmer.Now cover the casserole and cook for 1 and 1/2 hours add about 180C in preheated oven,check and stir every so often..
6. When cooked add the dates, honey,salt and pepper.The remaining liquid should be thick, cook for another 15 minutes (uncovered if to runny).
7. You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive..

Return lamb to the casserole with the onions, flour, tomato paste, coriander, parsley, chicken stock, sherry, cinnamon stick and bay leaf.Discard cinnamon stick and bay leaf.Garnish with coriander and serve with the Nutty couscous.

Bring to the boil and skim off any foam that rises to the surface.Lamb Shanks with Dates and Pomegranate Molasses.Lamb Cutlets With Mint, Chilli & Golden Potatoes.Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistably fruity sauce.If you have a tagine then this can all be placed in the oven to cook.