Lamb Shallot And Date Tajine Recipes

LAMB, SHALLOT AND DATE TAJINE

Steps:

• Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
• Mix well and leave to marinate for 24 hours.
• Brown off the lamb and set aside.
• Fry the shallots until lightly golden then add the garlic and the lamb.
• Add the flour, tomato puree and cinnamon stick.
• Stir in the lamb stock and bring to the boil.
• Cover tightly and simmer gently for 1 1/2 hours.
• Add the parsley, coriander, lemon rind, dates and honey.
• Accompaniments Serve with spiced couscous.
• This sounds like the type of thing that might work well in a crockpot.

GARY MEHIGAN'S LAMB TAJINE

Steps:

• Grind the coriander, cumin and caraway seeds with a mortar and pestle. Set aside.
• Reserve half of the coriander leaves for serving, then chop the well washed coriander roots, stems and remaining leaves and place in a blender. Add the onion, garlic and 1 preserved lemon quarter, then blend until smooth.
• Place the tajine base on element and add 1 1/2 tablespoons of the olive oil into tajine, bring from low to high heat, then cook the lamb in batches, for 2-3 minutes, turning until golden brown on all sides. Reduce the heat to medium, then return the rest of the lamb to the tajine base and add the ground spices and sumac. Cook for 2-3 minutes, stirring to release the aroma from the spices.
• Preheat the oven to 155°C fan-forced (175°C conventional).
• Pour the spiced coriander paste over the lamb, then add the cinnamon, saffron and 2 teaspoons salt. Pour in the chicken stock and bring to the boil over medium heat, stirring to mix. Reduce the heat, put on the tajine lid and leave on the stove over very low heat with the lid on to cook for 2 hours.
• Meanwhile, place the almonds on a baking tray, drizzle with the remaining olive oil and bake for 10 minutes or until golden, then set aside.
• When the lamb is tender, remove the lid from the tajine and add the dates, then leave to stand.

LAMB, APRICOT & SHALLOT TAGINE

Steps:

• Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
• Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
• Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.