LAMB, SQUASH & APRICOT TAGINE
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
EASY LAMB AND SQUASH TAGINE
This Moroccan-spiced lamb stew is a real fall comfort food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.
- Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
- Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in dried plums, and season with salt and pepper. Serve with cilantro and couscous.
LAMB AND SQUASH TAGINE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
- Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
- Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.
LAMB TAGINE WITH BUTTERNUT SQUASH, DRIED APRICOTS, AND ALMONDS
Make and share this Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 4h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
- When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
- Set meat aside in a bowl; repeat with remaining lamb.
- Take the pot from the heat and let it cool slightly.
- Return it to med-low heat; add in 4 tablespoons butter; let it melt.
- Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
- Let the mixture cook gently for 4 minutes.
- Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
- Stir in the water; increase heat to high and bring just to a simmer.
- With kitchen string, tie together 5 coriander springs and add to the pot.
- Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally.
- Add in the sliced sweet onion and the almonds; simmer for 30 minutes.
- Taste the tagine; add salt if needed.
- Remove the coriander bundle and discard.
- Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
- While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
- Heat a large skillet over med-high heat and add in the remaining vegetable oil.
- When the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
- Regulate the heat if the squash threatens to burn.
- Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
- Swirl the pan to blend the ingredients, and gently toss the squash to coat.
- Turn off the heat and reserve in the skillet.
- When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
- Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
- Divide the lamb mixture into 4 wide, shallow bowls.
- Drizzle with some of the juices.
- Distribute the apricots and remaining squash over the lamb.
- Drizzle any liquid remaining in the skillet over each serving.
- Garnish with fresh coriander leaves.
Nutrition Facts : Calories 1514.6, Fat 113.5, SaturatedFat 45, Cholesterol 290.7, Sodium 885.6, Carbohydrate 65.9, Fiber 9.7, Sugar 35.8, Protein 64.2
LAMB TAGINE
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, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h
Yield 8 servings
Number Of Ingredients 21
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.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams
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