MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS
Provided by Food Network
Categories main-dish
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 42
Steps:
- Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
- Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
- Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
- Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
- Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
- Preheat oven to 425 degrees F.
- Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
- Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
- Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
- Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
- In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
- Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
- Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
- Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.
APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC
Steps:
- Preheat a charcoal grill to high heat using the direct heat method.
- Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
- Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
- Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
LAMB WITH APRICOTS
I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!
Provided by yooper
Categories Lamb/Sheep
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in oil until tender.
- Add the lamb, cumin, cinnamon, coriander, salt and pepper.
- Cook and stir for 5 minutes, or until meat is browned.
- Add apricots, orange juice, almonds and orange peel.
- Transfer to a 2-1/2 quart baking dish.
- Stir in broth.
- Cover and bake at 350 for 1-1/2 hours or until meat is tender.
- Sprinkle with sesame seeds.
LAMB CHOPS WITH APRICOT AND HERB SAUCE
This is my adaptation of a Canyon Ranch Health Resort recipe from 'low-fat cooking guru' Jeanne Jones. It first caught my attention because of its low fat content; but with its fine blend of herbs, not surprisingly, it's also delicious. When I've served it, no one has in the least suspected that this is a low-fat recipe! I found it in Prevention Healthy Cooking's 'Eat up Slim down: tried-and-true recipes from real weight-loss winners' by Jane Kirby and David Joachim.
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle both sides of the lamb evenly with the garlic salt and pepper, warm a large non-stick pan (with a lid for use later) over a medium heat until hot, add the lamb and brown on both sides.
- Add the stock and the apricots to a medium pan, over a high heat, and bring to the boil.
- Reduce the heat to low and simmer for 5 minutes, or until the apricots are very soft.
- Reserve half of the apricots and set aside.
- Transfer the other half of the apricots and all of the stock to a blender or food processor, add the vinegar, oregano, thyme, rosemary, salt and nutmeg, and blend to make the sauce.
- Pour the sauce over the lamb, sprinkle the reserved apricots over the lamb and, over a low heat, simmer the lamb for 10-15 minutes or until the lamb is cooked through.
- Serve with steamed green vegetables andyour favourite mashed potato recipe. I'd recommend Bergy's Irish Mashed Potatoes #10974, which are beautifully creamy but also low in calories.
Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 179.9, Carbohydrate 19.5, Fiber 2.3, Sugar 15.3, Protein 3.1
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
APRICOT CHOPS
What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!
Provided by EBSEPKE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 52m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
- Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
- Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.
Nutrition Facts : Calories 621.5 calories, Carbohydrate 71.8 g, Cholesterol 36.8 mg, Fat 31.8 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 5.6 g, Sodium 1210.2 mg, Sugar 48.8 g
APRICOT-GLAZED LAMB CHOPS
Number Of Ingredients 9
Steps:
- 1. In shallow baking dish, combine 1/2 cup of the reserved apricot liquid, oil, vinegar and salt. (Reserve remaining apricot liquid for sauce.) Place lamb chops in apricot mixture, turning to coat all sides. Refrigerate 30 minutes.2. Remove chops from marinade, reserving marinade. Place lamb chops on broiler pan. Broil 4 to 6 inches from heat for 9 to 11 minutes or until browned and of desired doneness, turning chops and basting occasionally with reserved marinade.3. Meanwhile, reserve 8 apricot halves for garnish. In blender container or food processor bowl with metal blade, combine remaining apricots and reserved apricot liquid, brown sugar, cornstarch, allspice and orange juice. Blend or process 1 minute or until smooth pour into small saucepan. Cook and stir over medium heat until thickened.4. To serve, arrange lamb chops on serving platter garnish with reserved apricot halves. Serve with warm apricot sauce.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 160 * % Daily Value: Total Fat: 18 g 28% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 23 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 8% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 2 Fruit, 2 Lean Meat, 2 Fat or 2 Carbohydrate, 2 Lean Meat, 2 Fat
Nutrition Facts : Nutritional Facts Serves
LAMB WITH APRICOTS
When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.-Rachel Delano, Tappahannock, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 280 calories, Fat 19g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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