Easy Lamb Tagine with Pomegranate
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Traditional moroccan chicken tagine recipe .
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Slow Cooker Moroccan Mutton Stew with Spiced Fruits
Slow Cooker Moroccan Mutton Stew with Spiced Fruits
This dish is amazing and incredibly tender. The spices don’t over power the lamb at all and they add wonderful layers of flavour. This makes enough for 4 so we have another portion to freeze (yippee). I love how you can put it in the slow cooker and it looks after itself whilst releasing yummy aromas.
100g Prunes, stoned and halved
100g Dried Apricots, quartered
1KG shoulder of…
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Does anyone have a recipe for my InstaPot using chunks of boneless skinless chicken breast, ideally something involving interesting spices?
(Because that’s what I have thawed, and Walmart fucked up my grocery order, which was supposed to be here yesterday - and involved five calls to Customer Serivce - and I had to cancel and re-order for tomorrow, but I need to make a food. But I want the food I was GOING to make - and probably still am going to make tomorrow.)
I am open to suggestions. I am having executive function problems with finding and picking a thing.
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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.
Quarantine Cuisine: Moroccan Tagine
Let’s take another culinary trip, since we can’t leave our houses. Next stop... Morocco!
Sort of. This is definitely an Americanized spin on a traditional tagine. The flavors and method are the same, but I’ve fiddled with the ingredients to make this more of a one-pot dish rather than something served with lots of sides as would be traditional in Morocco.
In fact... if you squint at the method and ignore the flavor profile, I think you’ll find this looks rather familiar. Large pieces of tough meat and veggies... small amount of liquid... long cooking time... Yep! It’s basically a recipe for Western style pot roast but with fancy spices. So feel free to experiment. Don’t have saffron? No sweat. Maybe try something else aromatic... The spice cabinet is your oyster.
The only real downside to this recipe is that there’s no substituting time. This dish takes awhile because you’re cooking a tough cut of meat. But! There is a substitute for that cut of meat... and that’s using chicken thighs (either with the bone or without... dealer’s choice). That cuts the cooking time down to an hour and change. Same method... just not so long in the oven. You can also make a tagine with chickpeas and tomatoes!
Alright... All aboard for Marrakech!
3-4 pounds of beef chuck roast, cut into 3-4 inch chunks. (Lamb shoulder would be traditional, but as I’ve said before, I have a freezer full of grass-fed cow and by the culinary gods I’m going to use a lot of it.)
salt and pepper
One onion, cut into slivers
One large bell pepper, jullienned (I prefer red or yellow... jarred peppers are alright here as well)
2-3 cloves garlic, minced.
1 Tablespoon fresh grated ginger
1 Tablespoon tomato paste
2 cups chicken broth
3-4 carrots cut into chunks, or a couple handfuls of baby carrots (this is where I start to stray from tradition... but this makes it so there’s enough veggies in the tagine that it’s an all in one meal. Feel free to leave out if you’d like to make side dishes)
1/2 cup dried fruit (Apricots, dates, or raisins are best... I used apricots)
1 cup green olives (optional... I didn’t have any. Sad day.)
2 small cinnamon sticks
Large pinch saffron
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon ground cinnamon
Pinch freshly grated nutmeg
Handful of cilantro, roughly chopped (optional... because I’m in the cilantro-tastes-like-soap-and-disappointment club)
Fresh lemon juice
Preheat your oven to 300.
In a large dutch oven (or tagine if you’re lucky enough to have one), heat some olive oil over medium heat. Liberally season the beef with salt and pepper. Brown on all sides and remove to a plate.
Add the onions and bell pepper into the pot and saute until just starting to soften. Add the garlic, ginger, and tomato paste and stir until tomato paste starts to stick to the pan. Deglaze with the chicken broth. Stir in the cinnamon sticks, dried fruit, saffron, olives, turmeric, black pepper, cinnamon and nutmeg. Bring to a simmer.
Add half the carrots to the bottom of the pan. Pile the meat in a single layer on top of that, and tuck the rest of the carrots in around it. The broth should come about halfway up the side of the meat. Add more broth or even a little water if necessary.
Pop on the lid and roast in the oven for 2-3 hours or until meat is fork tender. (If you used chicken, it’s about 40-60 minutes... and the carrots will need to be checked for doneness.)
Spritz with lemon juice and sprinkle on the cilantro. Serve over couscous or rice.
If you want to get super fancy, make the spiced almonds to go on top! Melt a little butter in a saucepan and add about 1/2 cup slivered almonds. Salt and season with a sprinkle of ground cinnamon. Remove from the heat when they just start to show color. Sprinkle on top of finished tagine or serve on the side. (seriously... this is the best part. I always pray there are leftover so I can just eat them with a spoon)
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This is the recipe I made for today's lunch. It was a home run. We'll make a few adjustments next time, like using diced tomatoes instead of whole ones, but it's going into our permanent rotation. (My dearest even liked this more than another tagine recipe in our "keep" pile.) Moments like this are the reason I came back to learning to cook.
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Visually stunning and delightful recipes will have you planning your next dinner party and inventing reasons to celebrate. Husband and wife team, John and Catherine Pawson share 100 recipes for the best of home farm cooking. A rave worthy saffron chicken tagine, delightful Piedmontese peppers, or a satisfyingly delicious fish stew. Filled with stunning images and beautifully photographed recipes, each dish is a masterpiece. These littles beauties, cardamom panna cotta with rhubarb, are simple elegance. We’ve patiently waited for our backyard rhubarb to show its ruby red stalks and are ready for some springtime indulgence.
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Slow Burn Tagine Recipe.
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Reasons To Get A Steamer Stockpot Of Your Kitchen
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Spice Sultan World Explorer Curry Gift Set - 4 Curry Packs
Spice Sultan World Explorer Curry Gift Set – 4 Curry Packs
Experience the curries of the world with this 4-pack curry kit. It includes a Sri Lankan Coconut & Lime Curry with Yellow Rice, Moroccan Tagine with Rose Petal Harissa, Goan Fish Curry with Coconut & Ginger Chutney, and a Thai Yellow Curry with Nam Prik. These curries all come with vegan recipe options and are great for those watching their weight. If you’re a curry fan or you know one, order…
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