Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lamb tagine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Remove to a plate, and repeat with remaining lamb. Pat lamb dry with paper towels, then season on all sides with salt. Pat the lamb shanks dry with paper towels.
Lamb Tagine is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Lamb Tagine is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook lamb tagine using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Tagine:
- Make ready 1.5 kg boneless lamb cut into chunks
- Make ready 1 tbls Veg oil
- Get 1 large onion finely Chopped
- Take 4 cloves Garlic chopped
- Take 1 (5 cm) piece of cinnimon stick
- Get 2 tsp Ras El Hanout (i will put spices up to nake it) in end
- Take 2 tsp dried Ginger
- Prepare 1 tsp Cumin
- Get Half tsp Tumeric
- Prepare 1 pinch Saffron threads
- Take 1 tsp freshly ground black pepper
- Take 1 pinch Saffron
- Prepare 50 g unsalted butter melted
- Get 1 litre lamb or veg stock
- Get 500 g whole dried Apricots soaked and pipped (i used peaches)
- Get 100 g Blanched Almonds
- Prepare 50 g salted butter
- Prepare 1/3 sweet pepper cut into chunks
- Make ready 50 mls honey
- Prepare 1 tsp dried Cinnimon
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared.
Steps to make Lamb Tagine:
- In the frying pan add veg oil when hot add the lamb and fry until slightly browned. Then remove from heat.
- In the same frypan add the onion,ginger, garlic,cinnimon stick, saffron, Ras El Hanout, tumeric pepper,melted saltered butter and 3/4 of the lamb or veg stock,add salt to taste. Cover and cook in a pre heated oven 170c for 12 -15 minutes
- In a pan add unsalted butter heat up in a pan when hot add the Almonds and fry for 2 minutes
- Add all the honey, almonds, cinnimon powder in a jug and mix in.leave ready when lamb is done.warm it up first in the jug.and add the sweet peppers.
- Add this to the lamb tagine after 2 hours mix in and cook with lid on for a further 15 minutes
- Ras_ El Hanout. 5 tsp Black pepper. 4 tsp ground ginger. 4 tsp cumin. 4 tsp Corriander seeds. 4 tsp Cinnamon. 1 tsp grated nutmeg. 1 tsp Cardamon seeds. 1 tsp Paprika. 1 tsp ground Tumeric. 1 tsp Salt 1 tsp Ground Allspice. 16 Cloves Mix it all in and add to a jar its worth making more as i have, then you have it in for next time. You only use 1 tsp in this recipe.
- Serve with Sweet potatoes either mashed, or fries.or cooked Yams With sweetcorn. Or some mixed veg.
This recipe was developed by Geoffrey for the Sunday Herald. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you. Add a good glug of olive oil and a small knob of butter to a tagine or casserole dish on a medium heat.
So that’s going to wrap this up with this special food lamb tagine recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
