Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lamb tagine. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lamb Tagine is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Lamb Tagine is something that I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lamb tagine using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Tagine:
- Prepare 1.5 kg boneless lamb cut into chunks
- Take 1 tbls Veg oil
- Prepare 1 large onion finely Chopped
- Get 4 cloves Garlic chopped
- Take 1 (5 cm) piece of cinnimon stick
- Prepare 2 tsp Ras El Hanout (i will put spices up to nake it) in end
- Get 2 tsp dried Ginger
- Get 1 tsp Cumin
- Take Half tsp Tumeric
- Prepare 1 pinch Saffron threads
- Take 1 tsp freshly ground black pepper
- Get 1 pinch Saffron
- Make ready 50 g unsalted butter melted
- Make ready 1 litre lamb or veg stock
- Take 500 g whole dried Apricots soaked and pipped (i used peaches)
- Get 100 g Blanched Almonds
- Get 50 g salted butter
- Make ready 1/3 sweet pepper cut into chunks
- Make ready 50 mls honey
- Get 1 tsp dried Cinnimon
Full of rich spices, this slow-cook dish is best served with couscous. 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.
Instructions 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.
The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared. 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. Preparing the Lamb • Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat. Lamb neck, if you can get it, is particularly juicy. • Salting the lamb ahead of time helps the seasoning penetrate the meat, flavoring it thoroughly.
So that is going to wrap it up with this special food lamb tagine recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
