MOROCCAN LAMB TAGINE
A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge.
Provided by bigbadbrenda
Categories < 60 Mins
Time 41m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- preheat oven to 300 degrees.
- Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
- Place the lamb in a large bowl and toss with 1/2 the spice mixture.
- Cover and leave overnight.
- Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
- Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
- In a separate pan, heat the oil and brown the lamb on all sides.
- Add to the casserole dish.
- Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
- Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
- Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
- Serve with couscous or rice and top with herbs.
Nutrition Facts : Calories 866.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 184.3, Sodium 350.5, Carbohydrate 79.3, Fiber 15.7, Sugar 53.8, Protein 69
MOROCCAN LAMB TAGINE (WW)
Make and share this Moroccan Lamb Tagine (Ww) recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch oven, heat oil; add lamb.
- Cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through.
- Remove lamb from pot; set aside.
- In same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened.
- Add garlic, cumin and pepper; cook, stirring frequently, 2 minutes.
- Add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil.
- Reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender.
- Add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender.
- Remove and discard cinnamon stick and bay leaf.
- Divide evenly among 4 plates and serve.
- SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins, 1 Bread.
- PER SERVING: 253 Calories, 7 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 285 mg Sodium, 31 g Total Carbohydrate, 7 g Dietary Fiber, 19 g Protein, 137 mg Calcium; 4 points.
Nutrition Facts : Calories 282.9, Fat 12.5, SaturatedFat 4.5, Cholesterol 47.5, Sodium 93.8, Carbohydrate 28.5, Fiber 6.4, Sugar 9.7, Protein 16.5
MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
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.
MOROCCAN LAMB TAGINE
I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.
Provided by lexis111us
Categories Lamb/Sheep
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to Gas mark 7 (220degrees).
- Cut meat from lamb shoulder in 4cm cubes.
- Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
- Add sliced onions, tomatoes and garlic and some more spice.... Allow to brown.
- Add saffron and water, stir for 3 - 4 min, add remaining spice.
- Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
- Leave to simmer for 3 - 4 min.
- Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
- Transfer to oven proof dish - no lid.
- Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
- Cook for another 1hr.
- Add sliced green beans and return to oven for another 30 minute.
- To serve:.
- 1 cup of cous cous - pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 - 4 minute.
- Sweet nutty butternut - 1 butternut, diced and boiled.
- Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan - cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
- 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
- Roughly chopped coriander leaves to finish.
Nutrition Facts : Calories 565.3, Fat 36.2, SaturatedFat 15.6, Cholesterol 120, Sodium 158.7, Carbohydrate 29, Fiber 6.4, Sugar 8, Protein 31.2
MOROCCAN LAMB TAGINE
This recipe is my own original version. It is cooked in a tagine, however if you do not have a tagine, a large oven-proof casserole dish with a lid will do. The meat and the flavours just melt together and the dish is simply divine. You could serve this with rice, couscous or potatos to bulk up the dish if desired. Instead of Shanks you can use diced lamb, a lamb leg or any other cut. Allow a few hours to cook so the meat is very soft and falling off the bone. However if you are in a rush you could cook it on a higher heat for a shorter period of time.
Provided by SheCooks
Categories Lamb/Sheep
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 150 degrees celcius.
- Mix together the seasoning, parsley and olive oil.
- Rub the mixture over the lamb shanks. (Option: they can be left to marinate for a few hours to overnight if desired).
- Drizzle the extra olive oil in the bottom of the tagine. Place the lamb shanks, apricots and dates in the tagine, place the lid on and put in the oven.
- After 2 hours, check the meat, if it looks like it is drying out add 1/2 cup of water to the bottom of the tagine. Drain the lentils and add them to bottom of the dish.
- Continue to cook for 40 minutes or until meat is soft and falling off the bone.
Nutrition Facts : Calories 1857.3, Fat 76.5, SaturatedFat 19.6, Cholesterol 242.1, Sodium 197.5, Carbohydrate 169.3, Fiber 66.7, Sugar 45.3, Protein 125
RAHMA'S MOROCCAN LAMB TAGINE WITH RAISINS
This is my mother-in-law's, Rahma, personal recipe; she is from a small villiage in northern Morocco. This tagine is to be served with french fries and bread.
Provided by Chef.Wanna.Be
Categories Lamb/Sheep
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
- Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
- Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
- Mix ingredients well, turn down heat and simmer until most of the water evaporates.
- Prepare plates with food and sprinkle raisins on tagine.
Nutrition Facts : Calories 471.1, Fat 29.6, SaturatedFat 10.3, Cholesterol 120, Sodium 98.8, Carbohydrate 18.5, Fiber 1.8, Sugar 12, Protein 33.1
MOROCCAN LAMB TAGINE (MROUZIA)
A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.
Provided by Kate Veeoh
Categories Soups, Stews and Chili Recipes Stews
Time 9h50m
Yield 12
Number Of Ingredients 27
Steps:
- Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
- Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
- Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
- Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g
More about "moroccan lamb tagine ww recipes"
BEST LAMB TAGINE RECIPE - HOW TO MAKE LAMB TAGINE
From delish.com
MOROCCAN LAMB, CARROT AND DATE TAGINE | HEALTHY RECIPE
From weightwatchers.com
Cuisine Mediterranean,Middle EasternCategory DinnerServings 4Total Time 1 hr 50 mins
- Preheat oven to 200°C or 180°C fan-forced. Heat half the oil in a tagine or medium flameproof casserole dish over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in dish. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add seasoning and flour and cook, stirring, for 1 minute. Combine 1 cup (250ml) stock, rind and juice in a jug and gradually stir into onion mixture until combined. Bring to the boil. Return lamb to dish with dates. Cover and bake for 1 hour 15 minutes or until lamb is tender.
- Meanwhile, place couscous in a medium heatproof bowl. Bring remaining stock to the boil in a small saucepan. Pour stock over couscous. Stir, cover and set aside for 3–5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Place yoghurt and coriander in a food processor. Process until smooth.
- Divide couscous among serving plates. Top with lamb tagine, coriander yoghurt and extra coriander. Serve.
TOP 50 TRADITIONAL MOROCCAN LAMB TAGINE RECIPE RECIPES
From istimewa.dixiesewing.com
MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN-ME HUNGRY: DELICIOUS MOROCCAN RECIPES | FLIPBOARD
From flipboard.com
MOROCCAN LAMB, CARROT AND DATE TAGINE | HEALTHY RECIPE | WW …
From qat2.weightwatchers.com
MOROCCAN LAMB TAGINE (W/ CAULIFLOWER RICE) | BOTANICAL …
From patreon.com
BAREFOOT CONTESSA | MOROCCAN LAMB TAGINE | RECIPES
From barefootcontessa.com
EASY AND AUTHENTIC RECIPE FOR MOROCCAN LAMB TAGINE - LES BORJS …
From lesborjsdelakasbah.com
MOROCCAN LAMB TAGINE - CITYLINE
From cityline.tv
LAMB TAGINE RECIPE- MOROCCAN FOOD AT ITS BEST - UNO CASA
From unocasa.com
MOROCCAN LAMB AND OLIVE TAGINE - MERECIPES.COM
From merecipes.com
TOP 49 TRADITIONAL MOROCCAN LAMB TAGINE RECIPE RECIPES
From swans.cspcorp.com
17 MOROCCAN TAGINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
TOP 40 LAMB CHOP TAGINE RECIPE RECIPES
From istimewa.dixiesewing.com
MOROCCAN LAMB BARKOUK TAGINE (PLUMES) - MERECIPES.COM
From merecipes.com
TAGINE | @KEVINTUNNEY | FLIPBOARD
From flipboard.com
TOP 41 MOROCCAN LAMB STEW RECIPE RECIPES
From kasper864.motoretta.ca
MOROCCAN KEFTA TAGINE RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love