Lamb Tagine With Peas Preserved Lemon And Olives Recipes

LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE

Steps:

• Gather the ingredients.
• Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
• Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
• Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
• Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
• After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
• Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.

LAMB TAGINE WITH LEMON AND OLIVES

Steps:

• 1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
• 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.

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.

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

LAMB TAGINE WITH POTATOES AND PEAS

Steps:

• Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
• Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
• variation
• Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.

LAMB TAGINE WITH PEAS, PRESERVED LEMON, AND OLIVES

Steps:

• Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron. Cover with water and cook, covered, for 1-1 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.
• Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.
• Serve hot with bread or couscous.