Hello everybody, welcome to my recipe site. Today I will show you a way to make a special dish, Lamb Tagine. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Lamb Tagine Recipe. Remove to a plate, and repeat with remaining lamb. The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric.
You can have Lamb Tagine using 12 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Lamb Tagine
Prepare 2 tbs of olive oil.
Make ready 1 of onion finely diced.
You need 2 of carrots finely diced.
You need 500 g of leg or neck of lamb.
Make ready 2 of fat cloves garlic.
You need 1/2 tsp of cummin.
You need 1/2 tsp of ground ginger.
Prepare 1/2 tsp of ground cinnamon.
Prepare 1/4 tsp of saffron.
It’s 1 tbs of clear honey.
Make ready 100 g of soft dried apricots, sliced.
Prepare 1 of vegetable stock cube.
Make this Moroccan traditional lamb tagine with apricots for your next special occasion.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.
Lamb Tagine instructions
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..
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.A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon.
Moroccan Arabic طجين ṭažin is derived from Berber ṭajin "shallow earthen pot", from Ancient Greek τάγηνον tágēnon "frying-pan, saucepan".The tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph.The earliest writings about the concept of cooking in a tajine appear in the famous One Thousand and One Nights, an Arabic-language story collection.This incredibly flavorful Moroccan Lamb Tagine is the perfect warm casserole for a cold day.A tagine meal might sound sophisticated, but it's really just a slow-simmered Moroccan stew.
