Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lamb tagine. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and.
Lamb Tagine is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Lamb Tagine is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have lamb tagine using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Tagine:
- Make ready 2 tbs olive oil
- Get 1 onion finely diced
- Make ready 2 carrots finely diced
- Take 500 g leg or neck of lamb
- Prepare 2 fat cloves garlic
- Make ready 1/2 tsp cummin
- Get 1/2 tsp ground ginger
- Take 1/2 tsp ground cinnamon
- Take 1/4 tsp saffron
- Get 1 tbs clear honey
- Take 100 g soft dried apricots, sliced
- Get 1 vegetable stock cube
In a tagine or Dutch oven over medium-high heat, heat oil. Remove lamb from pot and place on a plate. 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.
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.
You don't need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. This lamb tagine gets its vibrancy from spices. 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.
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