Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lamb tagine. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lamb Tagine is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Lamb Tagine is something which I have loved my whole life.
This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing. Lamb Tagine from Delish.com is a well-spiced Moroccan delight. Don't write off making a tagine if you don't own a tagine pot.
To get started with this particular recipe, we must first prepare a few components. You can have lamb tagine using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lamb Tagine:
- Prepare 2 tbs olive oil
- Make ready 1 onion finely diced
- Take 2 carrots finely diced
- Take 500 g leg or neck of lamb
- Take 2 fat cloves garlic
- Take 1/2 tsp cummin
- Prepare 1/2 tsp ground ginger
- Take 1/2 tsp ground cinnamon
- Prepare 1/4 tsp saffron
- Prepare 1 tbs clear honey
- Prepare 100 g soft dried apricots, sliced
- Prepare 1 vegetable stock cube
Jamie takes some classic Moroccan flavours and techniques the shows you. (Lamb-phobics note that John Gregory-Smith recommends beef shin in his gloriously rich-looking version in Honey & Spice for "an opulent tagine … perfect for a special occasion".) This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. You don't need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant. This fruity Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop. This Moroccan lamb tagine recipe is inspired by the classic flavours of North Africa, served with toasted couscous.
Steps to make Lamb Tagine:
- Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
- Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
- Add the meat to the pan and brown the cubes thoroughly.
- Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
- Add the honey and apricots and stir.
- Now add the stock cube and about 500ml boiling water to cover the meat
- Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
- At this stage the dish can be cooled or frozen until you want to serve it.
- To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
- Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.
Spicy lamb tagine is a real crowd pleaser. Pat the lamb shanks dry with paper towels. Transfer to a plate and brown. Lamb Tagine recipe: Lamb tagine is a warming dish which is full of sweet and spiced flavours (Image: GETTY). Moroccan Lamb Tagine from Barefoot Contessa.
So that’s going to wrap it up with this special food lamb tagine recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
