Lamb Olive And Mushroom Tagine Recipes

LAMB TAGINE WITH GREEN OLIVES

Lamb Tagine With Green Olives image

If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don't have a tagine - a covered Dutch oven will work just fine.

Provided by Amanda Hesser

Categories dinner, main course

Time 2h50m

Yield Serves 4

Number Of Ingredients 32

Ingredients

3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon paprika
Generous pinch cayenne
Pinch saffron
1/4 cup extra-virgin olive oil
2 pounds lamb stew meat, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced into medium-width pieces about 1 cup
1 clove garlic, peeled
1 tablespoon diced, fresh ginger (from about 1 inch)
Juice of 1 orange
1 14-ounce can diced or chopped tomatoes
1 2-inch-long piece of orange peel
2 cups chicken broth
1 teaspoon honey
1 medium carrot, sliced ½-inch thick about 1 cup
1 celery rib, sliced ½-inch thick about 1 cup
1/4 cup sliced almonds
1 1/2 tablespoons sesame seeds
8 green olives, sliced into quarters about 1/4 cup
1 1/2 cups basmati rice, rinsed 3 times
1 bay leaf, preferably fresh
Grated zest of 1 lemon
Pinch of salt
1/4 teaspoon red-pepper flakes
1 tablespoon unsalted butter
Juice of 1 lemon
1 orange, sectioned and chopped about ¼ cup
2 scallions, sliced

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, OLIVE AND CARAMELISED ONION TAGINE

Lamb, Olive and Caramelised Onion Tagine image

Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onions from a jar
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 bottle red wine

Steps:

Preheat the oven to 150C/300 degrees F.
Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

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