Moroccan lamb tagine recipe And Books
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Moroccan lamb tagine recipe and books|
So you would like to know how to make Moroccan lamb tagine recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
moroccan lamb tagine
This is a typical North African dish where meat and fruit are
simmered together. We think this one is a real discovery as
new ideas for casseroles are hard to come by.
700g boned shoulder of lamb (weight after boning)
1.5 tablespoons seasoned flour
3 tablepoons oil
2 medium onions sliced
2 green peppers de seeded and sliced
1 small head of fennel
425 ml wegetable stock
1 heaped teaspoon grated root ginger or teaspoon ground ginger
2 generous pinches of saffron
1 strip of orange peel
110g dried apricots chopped
tablepoons lemon juice
Salt and freshly milled black pepper
You will need a 2.5 litre) flameproof casserole
Pre heat oven to gas mark 2 300¡F (150¡C).
Start off by cutting the lamb into bite sized cubes removing any excess fat.
Then coat the cubes in seasoned flour.
Now heat 2 tablespoons of oil in a large frying pan and fry the cubes of meat to seal and brown them nicely.
So as not to overcrowd the pan and produce too much steam cook the meat in about 4 batches.
As the pieces brown transfer them to the casserole.
When all the meat is taken care of add another tablespoon of oil and cook the onions and pepper just to brown them a little at the edges too.
Remove any green fronds from the fennel and reserve them.
Cut off the top trim the root and cut the fennel in half and then in quarters. Transfer the peppers and onion to the meat and finally brown the fennel a little on all sides and then transfer that too to the casserole.
Next add the ginger orange peel the stock and some seasoning and bring everything to simmering point.
Finally crush the saffron to a powder with a pestle and mortar ladle a little of the hot liquid on to it and let it soak for 5 minutes and then pour it in with the rest.
Stir and put a lid on and cook in the oven for 1 3/4 hour.
After that add apricots and lemon juice replace the lid and cook for a further 15 minutes.
This is very good served with brown rice.
This Recipe Serves 4
450g lean boneless lamb cut into bite sized pieces (neck fillet ideal)
2.5 cm green root ginger
34 cloves garlic
50g natural yoghurt
1 level teaspoon chilli powder
1 teaspoon salt
50 g unsalted butter
2 medium sized onions finely chopped
1.5 teaspoons turmeric powder
1 level teaspoon ground coriander
1/2 teaspoon cumin seeds
4 small cardamoms
110g peeled tomatoes
1.5 teaspoons garam masala
Freshly milled black pepper
25g ground almonds
First of all place the cubes of lamb in a bowl.
Then peel and finely chop the fresh ginger root and the garlic.
Mix together the yoghurt chilli powder salt ginger and garlic and add this to the cubes of lamb.
Mix everything well with a wooden spoon to coat the pieces of meat on all sides.
Cover the bowl and leave in the fridge for 3 hours to marinate.
When you are ready to cook the curry heat the butter in a pan and fry the finely chopped onions until evenly browned.
Add the turmeric coriander and cumin seeds and unfold the cardamom pods and add the seeds along with the skins then add the peeled tomatoes.
Now simmer this mixture over a medium heat for 2 3 minutes then add the cubes of lamb and its marinade stirring and turning the meat constantly.
Then sprinkle in half of the garam masala some freshly milled black pepper and 275ml of water.
Now bring everything to the boil cover the pan and reduce the heat and cook at the gentlest heat possible for 35 40 minutes or until the lamb is tender.
Before serving the RoghanJosh sprinkle on the remaining garam masala and ground almonds. Stir and serve at once.
Serve with spiced rice (Spiced pilau rice) indian chutney and pickles.
This Recipe Serves 3 4 people
We truly hope you will like this American recipe, and enjoy your tasty Moroccan lamb tagine recepie. Check out these great recipe books and learn how to make Moroccan lamb tagine!
View Recipe Books - Moroccan Recipe
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