Stir to mix and put the lamb back in the pot. While cooking the tagine, my house smelled wonderful. 3 cloves of garlic, minced. Moroccan food is one amongst many of my favorites. Heat 1 tablespoon of olive oil in a large flameproof … 5. Sign up for my free recipe newsletter to get new recipes in your inbox each week! 1 tbsp freshly squeezed lemon juice (~1/2 lemon) 2 tbsp Piquant Post Ras El Hanout spice blend. That said, it’s so delicious I would eat it any time, and do. Here are some notes on using a slow cooker instead of a tagine. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup. Feel free to ladle out and excess liquid, keep it warm and save for later when serving. Two words of warning: to use your tagine vessel on the stove top, you will need a metal plate (see above) on which to rest the shallow bowl. Do not skip the marinating step. Enjoy! … Cook the potatoes until they are just soft. I love the exposure you have regarding intercontinental dishes. The combination of spices is so worming and juts brings me back to North Africa, where i have been many times! Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well … 2. 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces 2 (3-inch) cinnamon sticks 1 (6-ounce) package dried apricots, halved Tender lambs are slow cooked with aromatic spice blend of ras-al-hanout and dried apricots in this exquisite tagine recipe, garnished … Add the pistachios then cover and cook on low for 1 hour. Make this Moroccan traditional lamb tagine with apricots for your next special occasion. A beautiful and hearty dish! This piece is necessary to prevent the bowl from breaking. 3. You can also find me sharing more inspiration in Pinterest and Facebook. In a small bowl mix together all the spices. Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Ever since, I wanted to make a Moroccan lamb tagine. 1 tsp salt. Sprinkle the parsley on top. Chop the apricots, drain and rinse the chickpeas, and make up the stock if using a concentrate or cube. • About 9 minutes to read this article. The pistachios add a bit of a crunch. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt. Serve the tagine scattered with the pomegranate seeds, mint leaves and lemon zest. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Adapted from Lamb Tagine with Prunes, Apricots … Home >> Moroccan Lamb Tagine with Apricots. I use to own one a long time ago and never got another after that broke. Half an hour before the end of cooking, stir in the apricots. We wanted to make something different. Normally, this is sold separately. The meat is braised on … I love ethnic food, it is so delicious and varied. Set this liquid aside and keep it warm to serve later on the side. It should be very tender and separate very easy. Tagine really does have an interesting history, the combination of all the tagine recipes would be something I would love to experience. The re-heated tagine leftovers are amazing as well. In my traditional lamb tagine recipe with apricots, these add a lovely sweet accent and texture to the dish. 1. Feel free to ladle out and excess liquid during the cooking process. What an enticing combination! Check the sauce, if too liquidy, remove the lamb and let most of the liquid cook off. Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, … The ingredients in this recipe are so delish…my favorite flavors! Wow this looks just delicious! Step 2 – Heat the oil in a shallow casserole dish (or sauté pan with a lid) on a medium to low ring. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. Tagine is basically a North-African slow-cooked stew that can be made with beef, chicken or lamb. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. You can make the dish in a slow cooker as well. There are various styles, from simple solid colors, to beautifully embellished models. Once the sauce looks almost set, add the halved apricots in the pot along with the honey and almonds. So yummy. Step 1 – Measure out the ingredients: dice the onion, and cut the lamb into 1–2 cm chunks. I’d love to loan you one! I just made it this weekend and the family loved it! This site uses Akismet to reduce spam. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. This is key to making this dish. Most slow cookers cook on high and this is the correct setting for this dish. Panelle – Sicilian Fried Chickpea Fritters, Make sure you slice the potatoes super thin.If you have a mandolin, that is the best option. Lamb cooked this way is so delicious. I wonder if I could borrow a tagine? Cover, and cook for 1 hour on low. Parsley adds a punch of color, and herbal tones as well. Fry for 5–10 minutes, stirring frequently, until golden. Break up any pieces that are stuck together. Cook for about 20 minutes, uncovered, and stirring often. Any recommendations on what I can eat the tagine with? Another Moroccan dish you might also like is this hearty Moroccan chickpea and lentil soup. * Percent Daily Values are based on a 2000 calorie diet. Wow! Cover and cook another 30 minutes until the potatoes are soft. Apricots and pistachios add a wonderful texture contrast. Copyright © 2020 Website managed by SiteCare.com. We would typically serve the tagine dish with rice, couscous and or pita bread. 2 tbsp freshly chopped coriander. You have me craving a tagine dish now. Remove from the oven and top with the coriander and nuts. Add the sliced … I’ve never made or had it before, but I will have to! Line with the potatoes forming concentric circles over the simmering lamb. I’ve never tasted Moroccan Lamb Tagine but I’d love to try it out. Your email address will not be published. I’ve never cooked in a tagine! Put the meat on a large serving platter (or leave in the base of a tagine). I can only imagine the flavor of that lamb, so tender, melt in your mouth get on the flavor train good! Mix this thoroughly by hand into the meat and refrigerate for 3 hours or overnight if you wish. Stir and cook while browning the lamb for 20 minutes. Recipe from Good Food magazine, August 2012. Slowly, add the meat, and break up any pieces that are stuck together. 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