Crusty Lamb Tagine
From chefelaine 15 years ago
- 65 minutes to make
- Serves 6
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. Read more The dish can be made ahead of time and reheated before unmolding. You can alter the filling by using ground beef or chicken instead of lamb. A tagine is a Moroccan cooking vessel, made of clay with a conical top. Any dish cooked in this kind of cooking pot is known as a tagine. See less
Ingredients
- rice shopping list
- 2 cups basmati rice shopping list
- 2 1/2 cups water shopping list
- salt and freshly ground pepper shopping list
- 1/4 cup chopped coriander shopping list
- ================================= shopping list
- Filling shopping list
- 1 tbsp olive oil shopping list
- 2 cups onion, chopped shopping list
- 1 1/2 lbs ground lamb shopping list
- 3 cloves garlic, chopped shopping list
- 2 tsp paprika shopping list
- 1 tsp cinnamon shopping list
- 1/4 tsp cayenne (or to taste) shopping list
- salt and freshly ground pepper shopping list
- 3 cups washed, stemmed and sliced spinach shopping list
- 2 tbsp chopped fresh mint shopping list
- 1/2 cup chopped dried apricots shopping list
- 1/2 cup pine nuts shopping list
- 1 tbsp lemon juice shopping list
- 3 tbsp butter shopping list
How to make it
- Wash rice with cool running water.
- Place in a pot with fresh water.
- Bring to a boil, turn down heat, cover and simmer for 15 to 20 minutes or until rice is tender.
- Season rice with salt, pepper and coriander.
- Heat olive oil in 10-inch non-stick skillet on medium heat.
- Add onion and sauté until softened about 3 minutes.
- Add lamb, garlic, paprika, cinnamon and cayenne.
- Sauté for 5 minutes or until lamb is cooked through.
- Season well with salt and pepper.
- . Add spinach to skillet and stir-fry until spinach wilts, about 1 to 2 minutes.
- Stir in mint, apricots, pine nuts and lemon juice.
- Cook everything together for 1 more minute and reserve.
- Wipe out skillet.
- Heat butter in same skillet.
- Remove from heat and add half of rice, s
- preading it evenly on bottom and up sides.
- Layer with all of lamb mixture.
- Finish with remaining rice.
- Make a hole down through the center of the mixture with a wooden spoon.
- Cover; place on very low heat and cook for 35 minutes.
- Loosen sides.
- Set bottom of skillet into cold water for 2 minutes to help loosen crust.
- Uncover, place a serving plate on top of rice and reverse mixture on to plate.
- Crusty side will be up.
The Rating
Reviewed by 9 people-
a superb recipe great flavor combo.
momo_55grandma
in Mountianview loved it
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Beautiful, fragrant recipe!
elgab89
in Toronto loved it
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