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#Lamb Tagine
deadlupin · 27 days ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
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indoorrevolutionnut · a month ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
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bitsbobbins · 3 months ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
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askwhatsforlunch · 4 months ago
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Lamb Tagine
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One of the reasons I love a good, generous, old-fashioned Sunday Roast, is that it means a variety of possibilities to cook the leftovers the following week! If your Sunday pièce de résistance was a leg of lamb, for instance; it only takes a few spices and a bunch of dried fruit to transform it into a moreish Lamb Tagine! It’s almost magical!
Ingredients (serves 2 to 4):
3 tablespoons olive oil
1 small onion
1 large garlic clove
2 teaspoons Ras-el-Hanout
1/2 teaspoon ground cinnamon
1/4 teaspoon Red Chili Flakes
1/3 cup almonds
1/3 cup soft dried apricots
4 soft dried figs
315 grams/ ounces leftover Herb Roast Lamb along with 1/4 cup of its Roasting Juices
3 cups water
a pinch of sea salt flakes and freshly cracked black pepper
1/4 cup demerara sugar
In a large Dutch oven, heat olive oil over medium-high heat.
Peel and finely chop onion and add to the Dutch oven. Cook, a couple of minutes until softened. Mince in garlic. Stir in Ras-el-Hanout, cinnamon and Red Chili Flakes, and fry, a couple of minutes more. Stir in almonds, dried apricots and dried figs, and coat well into the spices. 
Tear in decent-sized chunks of Roast Lamb, and fry, 1 minute. Stir in Roasting Juices and water, and bring to the boil.
Once boiling, cover with the lid, reduce heat to low, and simmer, one hour.
Remove the lid, and season, to taste, with sea salt flakes and black pepper. Stir in demerara sugar until dissolved.
Serve Lamb Tagine hot, with Lemon Semolina.
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drummerporn · 7 months ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
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placesyoufindsharks · 9 months ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
0 notes
garlicbutterclutter · 2 years ago
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Just made a lamb tagine! Think it went pretty well, put some good spices in there (including a cinnamon stick!) and my girlfriend says it's really good! Made a bit too much couscous for my tastes but other than that 👌👌👌
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swiftwit · 3 years ago
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This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
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gailmonaghan · 4 years ago
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As Easter and Passover are coinciding this year, it's certainly lamb season. This Moroccan lamb tagine is a great and unusual main course for either holiday but delicious every other day of the year as well. This particular tagine includes dates which give it a certain je ne said quoi that I adore. It's my favorite recipe ever for this North African classic.
Lamb Tagine with Saffron, Dates, Cilantro, and Moroccan Olives 
Serves 6-7
Spice Mixture:
5 cloves garlic, peeled and minced
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon ground ginger
1 ½ teaspoon salt
2 teaspoons ground tumeric
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
3 pounds lamb shoulder, cut into 3-4 inch cubes
2 tablespoons olive oil
2 large Spanish onions, thinly sliced
¼ teaspoon sugar
2 cups homemade beef stock plus ½ cup water or 2 ½ cups best store-bought beef stock
½ teaspoon crumbled saffron threads
finely grated zest of 1 orange
1 tablespoon orange flower water
20 Moroccan, Greek, Calamata or other pitted imported black olives, cut in half vertically if large
2 preserved lemons, pulp discarded, skin cut into thin slivers
1 cup pitted dates, halved crosswise
1  15-16 ounce can chickpeas, rinsed and drained (optional)
1 large bunch chopped cilantro
½ cup chopped pitted prunes
1/3 cup chopped toasted blanched almonds to sprinkle over the top
Rice or couscous to accompany or bury it in vermicelli like the chicken and sprinkle with chopped toasted almonds
Directions
1. Combine all the spice mixture ingredients in a bowl large enough to comfortably hold the lamb.
2. Add the lamb and toss to coat well.
3. Heat the olive oil in a large casserole. Brown the meat in batches, placing the pieces back in the bowl as browned.
4. Add the sliced onions and the sugar to the pan, adding a little more oil if necessary and cook, stirring often for 10 minutes. Add the meat back to the pan and continue to cook and stir until the onions turn light gold, approximately 5 minutes more.
5. Add the stock (and water if using) and the saffron, zest and orange flower water. Bring to a boil and then immediately reduce the heat to simmer. Cover and simmer for one hour. Skim off the fat.
6. After an hour, add the olives, lemon and halved dates. Cover and simmer 30 minutes more or cook uncovered if the sauce seems too thin. Skim off the fat. The meat should be very tender and almost falling apart. If it is not, re-cover and simmer until it is. Add the chickpeas if using and cook another few minutes until they are heated through. Stir in half the cilantro and half of the chopped prunes.
AT THIS POINT, YOU CAN LET THE TANGINE COOL UNCOVERED AND THEN COVER AND REFRIGERATE FOR UP TO 3 DAYS. WHEN READY TO SERVE, REMOVE ANY FAT THAT HAS CONGEALED ON THE SURFACE, BRING TO ROOM TEMPERATURE, leave covered and reheat on top of the stove, over medium-low heat, stirring often. AND CONTINUE WITH THE RECIPE.
AS WITH SOUPS, STEWS AND TAGINES USUALLY DEVELOP FLAVOR AND ARE THEREFORE BETTER WHEN MADE AT LEAST A DAY AHEAD.
7. When ready to eat, reheat gently, serve in bowls over couscous or rice and sprinkle with the remaining chopped cilantro, chopped almonds and the remaining chopped prunes.
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lazychefette · 7 years ago
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Lamb Tagine in a pot
There may be more traditional recipes which recommend using a clay tagine for better flavour and more tender meat... Well I have made this dish in a tagine and in a soup pot, and none of my guests could tell the difference between the two! Therefore I go for the easier option, which is to make this in one pot on the stove top.
Ingredients 10 min prep and overnight marinating, then 2-3 hours cooking time 2     teaspoons paprika 2     teaspoons ground cumin 2     teaspoons ground coriander 2    teaspoons ground ginger 2     teaspoons cinnamon 1     teaspoon salt 1     teaspoon pepper 1/2     teaspoon chili flakes (or more to taste) 1/2     teaspoon ground cardamom 3     tablespoons lemon juice 2     tablespoons olive oil 1     kg diced lamb (I trim off some of the excess fat) 1     cup chicken stock 250     g dried apricots 1/2     cup sliced almonds Place all of the spices, lemon juice and oil in a small bowl and mix to form a paste. Coat the lamb with the paste,cover and refrigerate overnight (or minimum 4 hours).
Heat a large soup pot on high, then add lamb pieces and cook, stirring for 5 minutes or until well browned. Pour the stock over lamb. Bring to a boil, then lower heat and simmer, covered for 1 hour, stirring occasionally. If lamb is not tender after one hour, make sure liquid level is not too low and simmer for up to another hour.
Mix in the apricots and almonds into the stew, and simmer over medium heat uncovered for another hour, or until lamb is tender. The juices should become thicker during this time, so the stew is less watery. Stir occasionally.
Serve with steamed couscous.
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