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#lamb tagine
pairandshare93 · a day ago
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Lamb & Saffron Tagine
Lamb & Saffron Tagine
If you want something easy to prepare and serve your friends midweek, you can’t go wrong with a tagine. The key to getting the most wonderfully flavoured lamb is to marinate it for up to 48 hours before slowly cooking it in the tagine sauce. Serve with couscous mixed with chopped preserved lemon and stir through some fresh mint or coriander leaves. Place the marinade spices in a large bowl and…
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fattributes · a month ago
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Easy Lamb Tagine with Pomegranate
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chrissycecilia · a month ago
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Lamb Tagine
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deadlupin · 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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indoorrevolutionnut · 2 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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spaulyseasonalservings · 3 months ago
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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. Ingredients 100g Prunes, stoned and halved 100g Dried Apricots, quartered 1KG shoulder of…
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ridiculouslycute · 4 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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worldwanderings-net · 4 months ago
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Restaurant Morisco
After almost two days of being constantly on the move. I finally caught up to my schedule here in Chefchaoen. The weather was miserable as I wasn't expecting it to be raining here and I thought it was also desert here. Chefchaoen is up on the mountains so the weather here is much cooler. All of a sudden I was glad I brought my cold weather jacket here. Not that it helps that much, my jacket isn't meant to get wet for long periods of time so I would have to keep an eye on the jacket while I move around. I asked the staff of Hotel Al Kalaa where I can eat. They told me that there are a few eating places nearby and they pointed it out in the map. I thought it was going to be a long walk but it wasn't. The gate to the medina wasn't far from the hotel. The trick was getting to the restaurant area from the gate.
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bitsbobbins · 4 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 · 5 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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theistplows · 7 months ago
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Lamb Tagine
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sarahs-delights · 7 months ago
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Lamb Tagine with Tomatoes, Saffron, and Cinnamon
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drummerporn · 8 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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Lamb Tagine
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placesyoufindsharks · 10 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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jeglash · a year ago
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Tagine: Lamb Kefta meatballs in sauce :: served over rice.
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giddinesswithabandon · a year ago
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Lamb Tagine
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