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Pat the lamb shanks dry with paper towels. Remove to a plate, and repeat with remaining lamb. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Lamb Tagine:
- Get 1 kg mutton or normal stewing lamb/beef
- Prepare 2 tablespoons Extra virgin olive oil
- Make ready 1 onion, finely chopped
- Make ready 1 handful fresh coriander
- Prepare 1 can chickpeas, drained
- Get 1 can chopped tomatoes
- Make ready 300 ml vegetable or beef stock
- Make ready 100 g prunes, stoned and roughly chopped
- Prepare 2 tablespoons flaked almonds
- Take to taste Salt
- Take to taste Black pepper
- Get 1/2 teaspoon brown sugar
- Take 1/2 teaspoon sesame seeds
- Prepare 1/2 garlic flakes
- Prepare 1 tablespoon ground cumin
- Prepare 1 tablespoon ground cinnamon
- Take 1 tablespoon powdered beef stock
- Take 1 tablespoon dried oregano
- Take 1/2 teaspoon ginger
- Prepare 1 lemon/lime juiced
In batches, add the lamb shanks to the pot and cook over medium… Make this Moroccan traditional lamb tagine with apricots for your next special occasion. The aromatic mixture of spices, the various textures, and flavors will delight everyone. A tagine is slow cooked, so the meat turns out so tender and flavorful. You can also make this in a slow cooker.
Instructions to make Moroccan Lamb Tagine:
- Mix all the spices together in a small bowl to make the spice rub.
- Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
- Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
- Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
- Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
- Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.
Pat lamb dry with paper towels, then season on all sides with salt. The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric. The spices and layers of flavors range from sweet to salty to spicy, but all perfectly balanced and working in unison to make your taste buds dance. The name tagine also refers to the pot that the stew is cooked in. In large pot or Dutch oven, heat oil; add lamb.
Above is methods to cook dinner moroccan lamb tagine, very simple to make. Do the cooking levels accurately, calm down and use your heart then your cooking will probably be scrumptious. There are lots of recipes that you could strive from this web site, please discover what you need. If you happen to like this recipe please share it with your mates. Blissful cooking.
