Recipe

Crusty Lamb Tagine Recipe


Crusty Lamb Tagine Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 year, 1 month ago
This textured, one dish recipe has a crisp layer of rice topping fragrant lamb and a soft, steamy rice layer on the bottom. The seasonings used are Iranian and the dish is similar to an Iranian lamb and apricot stew. The dish can be made ahead of tim... More
Prep:20m Cook:65m Servings:6

Chefelaine

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Ingredients
  • Rice
  • 2 cups basmati rice
  • 2 1/2 cups water
  • Salt and freshly ground pepper
  • 1/4 cup chopped coriander
  • =================================
  • Filling
  • 1 tbsp olive oil
  • 2 cups onion, chopped
  • 1 1/2 lbs ground lamb
  • 3 cloves garlic, chopped
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1/4 tsp cayenne (or to taste)
  • Salt and freshly ground pepper
  • 3 cups washed, stemmed and sliced spinach
  • 2 tbsp chopped fresh mint
  • 1/2 cup chopped dried apricots
  • 1/2 cup pine nuts
  • 1 tbsp lemon juice
  • 3 tbsp butter

Directions
  1. Wash rice with cool running water.
  2. Place in a pot with fresh water.
  3. Bring to a boil, turn down heat, cover and simmer for 15 to 20 minutes or until rice is tender.
  4. Season rice with salt, pepper and coriander.
  5. Heat olive oil in 10-inch non-stick skillet on medium heat.
  6. Add onion and sauté until softened about 3 minutes.
  7. Add lamb, garlic, paprika, cinnamon and cayenne.
  8. Sauté for 5 minutes or until lamb is cooked through.
  9. Season well with salt and pepper.
  10. . Add spinach to skillet and stir-fry until spinach wilts, about 1 to 2 minutes.
  11. Stir in mint, apricots, pine nuts and lemon juice.
  12. Cook everything together for 1 more minute and reserve.
  13. Wipe out skillet.
  14. Heat butter in same skillet.
  15. Remove from heat and add half of rice, s
  16. preading it evenly on bottom and up sides.
  17. Layer with all of lamb mixture.
  18. Finish with remaining rice.
  19. Make a hole down through the center of the mixture with a wooden spoon.
  20. Cover; place on very low heat and cook for 35 minutes.
  21. Loosen sides.
  22. Set bottom of skillet into cold water for 2 minutes to help loosen crust.
  23. Uncover, place a serving plate on top of rice and reverse mixture on to plate.
  24. Crusty side will be up.

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Comments

momo_55grandma 1 year, 1 month ago said:
A superb recipe great flavor combo.

elgab89 1 year, 1 month ago said:
Beautiful, fragrant recipe!


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