Lamb And Orange Tagine Recipes

LAMB TAGINE WITH GREEN OLIVES

Steps:

• Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
• In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
• Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
• Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
• While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
• About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
• Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.

LAMB AND ORANGE TAGINE

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large pan and gently fry the red onion over a low heat until soft. Add the garlic, ginger and chilli to the pan and cook for another 2 minutes.
• Add the ground coriander and turmeric and 2tbsp water. Stir over a medium heat for 1 minute.
• Add the lamb and stir to coat all the pieces. Pour in 400ml cold water and heat until simmering.
• Transfer the lamb and cooking liquid to a casserole dish. Peel two long strips of orange zest and tuck into the casserole with the cinnamon stick. Cover and cook in the oven for 45 minutes. Stir in the butternut squash and carrots, cover and cook for another 30 minutes.
• Mix the cornflour with 2tbsp cold water and stir inches Peel, halve and slice the oranges. Add to the casserole, along with the nuts and parsley. Cover and cook for 5 minutes. Serve with couscous.

LAMB TAGINE

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

TANGY LAMB TAGINE

Steps:

• Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.