Recipe

Moroccan Lamb Tagine Recipe

	Bobbie91302 / All my dishes 1 year, 11 months ago You can use the tagine -- casserole dish with pointy top or any casserole to perpare meltingly delicious Moroccan lamb stew. I prepare large quantity of spice mix and keep it ready for various dishes. I know it's not a curry but I can't change that, it's "stuck."... More Prep:30m Cook:150m Servings:8	Bobbie91302
	moroccan tender delicious comforting flavorful cinnamonny

Does this look good? Yeah! / Nope

Fans

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abermouse

lor

Ingredients

Spice mix, combined in small bowl:

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tbsp ground cinnamon

21/2 lbs. shoulder of lamb, trimmed and cut into 2in chunks

2 large onions, grated (or chopped fine)

2 tbsp olive oil

2 tbsp argan oil (Argan oil is a Moroccan oil from the argan tree, you should be able to find it in specialist food shops; if unavailable, use another oil)

3 cloves garlic, crushed

2 cups tomato juice (I used V8)

2 large cans chopped tomatoes

4oz dried apricots, cut in half

2 oz dates, cut in half

2 oz raisins

3 oz sliced almonds

1 tsp saffron threads, soaked in cold water

1 pint lamb stock (or vegetable stock)

1 tbsp honey

2 tbsp cilantro, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

Directions

Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

Preheat oven to 300

Heat 1 tbsp olive oil and 1 tbsp of other oil in a large tagine or other casserole dish.

Add the grated or chopped onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides ,then add the browned meat to the casserole dish.

De-glaze the frying pan with ½ cup of tomato juice and add these juices to the pan.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, almonds, saffron, lamb stock and honey to the casserole dish.

Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

Sprinkle the chopped herbs on top and serve.

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Comments

invisiblechef 1 year, 11 months ago said:
This sounds excellent.

suzey8888 1 year, 11 months ago said:
This sounds absolutely lovely...Mmmmmm!

turtle66 1 year, 10 months ago said:
I LOVE Lamb Tagine! your recipe looks good....i'll post mine up soon.

lor 1 year, 9 months ago said:
This recipe looks absolutely and positively delicious!!! It's a "5" in my books. Thank you for sharing it with all of us.
Cheers!!!

bobbie91302 1 year, 9 months ago said:
Thanks for your enthusiasm! I'm going to make it this weekend.