LAMB TAGINE WITH DRIED FIGS AND ALMONDS
Provided by Food Network
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast in the oven 6 minutes, remove and place in small dish. Add the almonds to the pan until golden brown. Set aside. Put the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the lamb with salt and pepper. Brown on all sides in 2 batches, about 10 to 12 minutes total. Add the garlic, onions, cumin, cardamom, turmeric, and ground chilies to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 minutes. Add 2 1/2 cups water and bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours, or until the meat is tender. It should be slightly springy, but easy to pull apart with your fingers. Preheat the oven to 425 degrees. Strain the liquid from the stew into a small saucepan or bowl and skim the fat. Check for salt and pepper and keep warm. Mix the meat and figs and spread in a single layer in an ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle with almonds. Bake for 12 minutes, or until crisp and golden. Sprinkle with sesame seeds and chopped cilantro and garnish wiht cilantro springs. Serve from the hot dish.
LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines. It pulls the best from various tagine recipes - cinnamon sticks and green olives, lemon and saffron, and dried apricots. Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
Provided by Melissa Clark
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
- Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
- Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
- Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
- Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
- To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.
Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams
LAMB SHANK TAGINE WITH DATES
For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.
Provided by David Tanis
Categories dinner, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
- In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
- Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
- Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams
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