Lamb Cutlet Tagine With Honey And Orange Recipes

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

MROUZIA (HONEY LAMB TAGINE)

Steps:

• Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.
• The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.
• Add the lamb shanks to the pot along with the cinnamon stick then pour in the 3 cups/720ml water. Bring to a simmer and reduce the heat and cover.
• Simmer the lamb shanks, turning occasionally as needed for around 2 hours or a little longer until pull-apart tender.
• As the lamb is cooking, cover the raisins with boiling water to re-hyrdrate them slightly. Once they swell up, drain and set aside. Also, warm the olive oil in a small skillet and fry the almonds for the topping for a couple minutes each side to gently brown. Remove from the oil and drain.
• Once the lamb is tender, add the honey and raisins. Stir to mix in. Cook, uncovered, over a medium-high heat for around 20 minutes to reduce the sauce before serving.
• Serve with couscous or bread on the side with the toasted almonds on top.

MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS

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.

PEAR AND POMEGRANATE LAMB TAGINE

Steps:

• Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.

LAMB CUTLET TAGINE WITH HONEY AND ORANGE

Steps:

• Put onion, garlic and sausages in the bottom of tagine.
• Add salt and tomatoes.
• Brown the lamb cutlets until pink. Then put on top of other ingredients.
• Sprinkle orange zest over all and squeeze lemon on top.
• Add seasonings and cover.
• Cook in microwave for 10 minutes on a medium power.
• Pour off juice into the browning pan and add honey and cinnamon.
• Reduce and then pour over the dish to serve.

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.

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.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

LAMB TAGINE WITH HONEY

Steps:

• In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
• Add the meat and rub in the paste, coating evenly.
• Cover and refrigerate overnight.
• In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
• Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
• Add the marinated meat to the pot and then the chicken stock to cover the meat.
• Bring the stock to a boil, and skim off any scum that appears.
• Reduce the heat to low, cover and simmer, stirring from time to time.
• Add water if the pot becomes too dry.
• Stew until the meat is tender, about 1 1/2 hours.
• Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
• (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
• Serve immediately with couscous, rice or potatoes.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Steps:

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
• Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
• Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

LAMB TAGINE

Steps:

• Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. 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. Refrigerate at least 8 hours, preferably overnight.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
• If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.