At this point you can add the layers of potatoes on top. Your post bought back some old memories. In a small bowl mix together all the spices. I never had this soup before but I would absolutely go for a bowl of it right now! Put the lamb in a bow and mix in the ground spices, salt and pepper, and honey. A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices. Chop the apricots, drain and rinse the chickpeas, and make up the stock if using a concentrate or cube. Feel free to ladle out and excess liquid during the cooking process. Bring the tagine to the boil, cover with a lid and place in the oven to cook slowly for 2 hours, until the meat is tender. For those who are not familiar with the term, a tagine is a two part clay cooking vessel common throughout North Africa. We wanted to make something different. Panelle – Sicilian Fried Chickpea Fritters, Make sure you slice the potatoes super thin.If you have a mandolin, that is the best option. Filed Under: Food History, Gluten free, Main Dishes, Morocco Tagged With: apricots, cardamom, lamb, pistachios. I can’t wait to try lamb tagine. I love the addition of the apricots and pistachios. Our site contains affiliate links to help maintain our publishing activities. Heat a tagine or Dutch oven over high heat. I enjoyed reading about the history of tagine! So yummy. A beautiful and hearty dish! I love cooking with my tagine. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Put the lid on and transfer to the oven. If you want to try your hand at another tagine recipe, check out my Moroccan chicken tagine. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. . Apricots and pistachios add a wonderful texture contrast. Recipe from Good Food magazine, August 2012. 1/2 cup of dried apricots, chopped. Mix in thoroughly with your hands. This is really important in order to allow all the flavors to penetrate the lamb. This is key to making this dish. So this was my second attempt using the tagine, after the last time I waited 3 Years But lock down has made Be more creative And wow this recipe was awesome and tasted delicious. Thanks Binta! Add the spice mixture to marinate the lamb. Adapted from Lamb Tagine with Prunes, Apricots … Method. Zack give a tagine recipe a try. The tagine has evolved over the centuries, and no two recipes are alike. Quote BBH25. Make this Moroccan traditional lamb tagine with apricots for your next special occasion. Looks so delicious. A slow-cooker works nicely as well but you can bring the tagine to the table to serve in a lovely presentation. I just made it this weekend and the family loved it! The clay allows for slow cooking which infuses the food with fabulous flavors. I’d love to loan you one! 2. Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat. You only need to check the lamb with a fork for doneness. Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat. This basmati rice from VeeTee is the best. 1 can (15 oz) of low-salt diced tomatoes. An authentic one-pot tagine recipe with lamb, ras-el-hanout spice and apricots. The combination of spices is so worming and juts brings me back to North Africa, where i have been many times! I have never made this, but I think I’m going to have to give it a try real soon! We would typically serve the tagine dish with rice, couscous and or pita bread. Sweat them down for about 20 minutes on medium. Tarte Normande – French Apple Tart with Custard, crock pot, easy ethnic food, exotic food, lamb recipes, slow cooker, tagine recipe, Bacon Candied Walnut Scones with Maple Glaze ». Love the combination of spices, and leftovers would be amazing (and even taste better the next day). This site uses Akismet to reduce spam. I’ve never cooked in a tagine! For example, some tagines include prunes, dates, olives or preserved lemons, and sometimes a combination of all of them. This piece is necessary to prevent the bowl from breaking. The re-heated tagine leftovers are amazing as well. That said, it’s so delicious I would eat it any time, and do. The Tagine is an item on my list to buy. I”m so going to have to try it! The broth is amazing and works well with these sides. Place the onions on the bottom of the tagine dish, and sprinkle with salt. Preheat the oven to 170°C, fan 150°C, gas 3. I have extensive instructions on the curing process on my recipe for  Moroccan chicken tagine. I love lamb and this dish looks so delicious Analida! This Lamb Tagine with Dates and Apricots has coriander, cinnamon and saffron mixed with the onion, garlic and almonds that simmer and the lamb is beyond tender. Serves: 4. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins. Line with the potatoes forming concentric circles over the simmering lamb. Now, if you do not have a tagine dish, and do not want to invest in one, you can prepare this recipe in a slow cooker, a Dutch oven, or even a braising pan. BBC Good Food Show Summer Save 25% on early bird tickets. Bring up to the boil, stirring, add the lamb and seasoning. Finely chop the fresh coriander and mix in before serving your lamb tagine. Thanks a bunch for sharing! Stir to combine. Serve the tagine scattered with the pomegranate seeds, mint leaves and lemon zest. There is also Moroccan saffron chicken, which is one of my favorites. Cook the potatoes until they are just soft. The results: a delightful flavor and aroma in my kitchen, and a very tender meat. Normally, this is sold separately. Cover, and cook for 1 hour on low. Moroccan lamb tagine with apricots and almonds. Cook, stirring and turning the lamb, for 5 minutes. I’ve never made or had it before, but I will have to! Moroccan food is one amongst many of my favorites. Stir in the tomatoes, stock, honey and apricots along with the lamb to the pan. Add water to cover by 2". In a bowl whisk together the vegetable broth, corn starch and tomato paste until well combined. Place the onions in the tagine base and sprinke with a little dusting of salt to sweat them down for 20 minutes until soft on medium heat. Ok YUM! Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. A few years ago, at the university where I work, we had a Moroccan Fullbright student who taught my husband and I how to make a chicken tagine. Heat 1 tablespoon of olive oil in a large flameproof … Your recipe sounds so flavorful with the combination of spices. What an enticing combination! Pinned! It sounds quite exotic but my gosh the idea is making my mouth water. This lamb tagine with apricots, chickpeas and squash is a hearty, comforting one-pot meal (well, apart from the couscous) that really is so easy to prepare and perfect for cooler weather. Love the recipe and definitely gonna try it soon! The pistachios add a bit of a crunch. Well, I guess I succeeded, because everyone raved about it. Break up any pieces that are stuck together. I must get a tangine dish so I can try this yummy recipe. The tagine was developed centuries ago as a portable oven, and was first used by nomadic tribes. 1 tbsp freshly squeezed lemon juice (~1/2 lemon) 2 tbsp Piquant Post Ras El Hanout spice blend. I once made a chicken tagine with apricots and it was delicious. Today’s recipe is a delicious Lamb Tagine with Dried Apricots. Let me know how you like it! Add 2 whole garlic cloves and cinnamon stick. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Published: April 7, 2019 • Modified: March 26, 2020 • by Author: Analida • Word count:1745 words. … As far as how old it is…  well, it was mentioned in One Thousand and One Nights. 2 tbsp freshly chopped coriander. Your family and guests will ask for more. Yours looks simply stunning! Add the pistachios then cover and cook on low for 1 hour. This lamb tagine is made with a tender cut of meat, and on the table in under an hour from start to finish. Three hours after finishing dinner we could still smell the amazing aromas of my traditional lamb tagine with apricots. Thanks! Bring to a boil, then reduce heat to medium and simmer until chickpeas are … A tagine makes a nice cooking vessel and serving piece also. The bottom part is a shallow bowl, and the top is a tapered rounded cone-like piece topped by a knob which in turn is vented at the top. Do not skip the marinating step. Add to the meat and broth mixture. Mix this thoroughly by hand into the meat and refrigerate for 3 hours or overnight if you wish. Add the lamb and fry until lightly browned. 3. Stir and cook while browning the lamb for 20 minutes. I wonder if I could borrow a tagine? 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces 2 (3-inch) cinnamon sticks 1 (6-ounce) package dried apricots, halved Put the slow cooker on ‘High’ setting to preheat for 20 minutes while you prepare the tagine. Note per Slater: “Of all the fruit and meat marriages, this is the one that appeals to me most. Cheers! Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup. 150g (5oz) ready-to-eat dried apricots. From: Ripe by Nigel Slater. Step 1 – Measure out the ingredients: dice the onion, and cut the lamb into 1–2 cm chunks. Enter traditional lamb tagine with apricots! Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well … As I read the ingredients and spices I can almost smell the wonderful aroma! Cover and put in the oven for 2½ hours. 2 tbsp extra virgin olive oil. Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces. You have me craving a tagine dish now. I think I will dust mine off and get slow cooking! Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt. Remove from heat, add apricots, and let sit at least 15 minutes. I love lamb and especially Moroccan spices. Stir to mix and put the lamb back in the pot. Tagine is basically a North-African slow-cooked stew that can be made with beef, chicken or lamb. Your email address will not be published. I love my. Yes! The aromatic mixture of spices, the various textures, and flavors will delight everyone. Great knowing you could still prepare the Moroccan Tagine. Remove from the oven and top with the coriander and nuts. Add the lamb, and sear the pieces on each side, cooking for a total of 8 – 10 minutes. Feel free to ladle out and excess liquid, keep it warm and save for later when serving. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. 5. Cover and cook another 30 minutes until the potatoes are soft. Spoon the apricots and syrup on top. Sign up for my free recipe newsletter to get new recipes in your inbox each week! While cooking the tagine, my house smelled wonderful. Tagine really does have an interesting history, the combination of all the tagine recipes would be something I would love to experience. Return the … The meat is braised on … Any recommendations on what I can eat the tagine with? Home >> Moroccan Lamb Tagine with Apricots. This looks so delicious, my mouth is watering at the thought of the first spoon of this dish. While the Moroccan Lamb Tagine with Apricots is slowly cooking, prepare the rice. Remove lamb to a small bowl and set aside. Enjoy! Your email address will not be published. Step 2 – Heat the oil in a shallow casserole dish (or sauté pan with a lid) on a medium to low ring. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Fry the diced onion for a couple of minutes, and then crush and add the garlic. Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. This looks amzing! Ever since, I wanted to make a Moroccan lamb tagine. Add the lamb. Copyright © 2020 Website managed by SiteCare.com. Wow this looks just delicious! Drain chickpeas; return to same saucepan. So many memories! Check the seasoning. Preparation. 1. You won’t regret it. Put the meat on a large serving platter (or leave in the base of a tagine). This year was no different. A Tagine of Lamb with Apricots. I love the use of spices and the sweetness of the apricots. Slowly, add the meat, and break up any pieces that are stuck together. 4. I’m going to admit, I was a bit lazy about making the rice from scratch. This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. Looks delicious. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. A tagine is slow … Add the cubes of lamb to the pan, then sprinkle in the flour together with the paprika, cumin, cinnamon, turmeric, salt and pepper. Sprinkle the lamb generously on both sides with sea salt and pepper. 3 cloves of garlic, minced. Place the cut up lamb in a glass dish, and drizzle with the olive oil. Hi! Honestly, I found the most amazing alternative. Tender lambs are slow cooked with aromatic spice blend of ras-al-hanout and dried apricots in this exquisite tagine recipe, garnished … Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, … Wow! Add the saffron to the tagine. A tagine-like vessel was also used in the times of the Roman Empire. The flavors of aromatic spices will fill your house with a wonderful aroma. Delicious! • About 9 minutes to read this article. Hopefully you will get to try one of these dishes sometime soon. Half an hour before the end of cooking, stir in the apricots. I’ve been thinking about it for a while, but your recipe has made my thinking about it to I HAVE to. Another  Moroccan dish you might also like is this hearty  Moroccan chickpea and lentil soup. Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Two words of warning: to use your tagine vessel on the stove top, you will need a metal plate (see above) on which to rest the shallow bowl. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. I’ve never tasted Moroccan Lamb Tagine but I’d love to try it out. Apricots, as in this recipe are also popular. I can only imagine the flavor of that lamb, so tender, melt in your mouth get on the flavor train good! My husband and I always like to make lamb for Easter. I need to get a Tagine. Fry for 5–10 minutes, stirring frequently, until golden. Looking for more recipes? Thanks for sharing info on tagine. I love the exposure you have regarding intercontinental dishes. And let’s not forget Moroccan country bread. Hi Lauren, I am just updating this recipe as we speak with step by step photos. Add the sliced potato in concentric circles to cover the simmering meat. Cook for about 20 minutes, uncovered, and stirring often. Most slow cookers cook on high and this is the correct setting for this dish. Add the sliced … Freshly ground black pepper. In essence it's a stew that is cooked slowly in a tagine dish. I love ethnic food, it is so delicious and varied. I started playing around with what I thought would be the appropriate seasonings. I have two and one is a gift from a Moroccan friend. Combine the olive oil, minced garlic, salt, cracked pepper, cinnamon, ground coriander, paprika and ground ginger. Check the sauce, if too liquidy, remove the lamb and let most of the liquid cook off. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning. There are various styles, from simple solid colors, to beautifully embellished models. Here are some notes on using a slow cooker instead of a tagine. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water … Enjoy! Hi Deborah, I am so glad you enjoyed the dish! If you prefer to use stewing lamb, it should be cut in larger pieces, the pan covered and simmered very gently for double the cooking time until the meat is very soft. Make a traditional lamb tagine with apricots for your next gathering, or Sunday meal. Instructions. Sprinkle with the chopped parsley and serve. I use to own one a long time ago and never got another after that broke. Set this liquid aside and keep it warm to serve later on the side. * Percent Daily Values are based on a 2000 calorie diet. It’s a tradition. In my traditional lamb tagine recipe with apricots, these add a lovely sweet accent and texture to the dish. 1 tsp salt. This recipe is a true fusion of flavors, and textures. Lay in the cardamom pods wrapped and tied in a cheesecloth to the tagine. Once the sauce looks almost set, add the halved apricots in the pot along with the honey and almonds. 25g (1oz) blanched almonds, toasted. It should be very tender and separate very easy. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. The ingredients in this recipe are so delish…my favorite flavors! The other advice, is to cure your tagine before cooking in it for the first time. Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. 2 lbs of lamb shoulder, trimmed of excess fat and cut into 1″ cubes. Required fields are marked *. The saffron is added in step 4 when you add the broth mixture to the meat. You can make the dish in a slow cooker as well. I hope you’ll give it a try as well and agree. Share This Article with friends facebook Share to Opens in new window The trick is to cook it nice and slow. Push the meat to one side and add the chopped onion to the pan. Parsley adds a punch of color, and herbal tones as well. Gather all your ingredients and this means, chop, measure, slice and have them all ready. Lamb cooked this way is so delicious. Can’t wait to try this! In a small pot, bring stock to a boil. You can also find me sharing more inspiration in Pinterest and Facebook. Learn how your comment data is processed. • As an Amazon Associate I earn from qualifying purchases: Read my affiliate disclosure. 1 onion, diced. Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Easy and delicious. Heat oven to 200C/180C fan/gas 6. Sprinkle the parsley on top. 450ml (15fl oz) chicken or lamb stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey 8 ready-to-eat dried apricots, quartered 2 preserved lemons, sliced into 8 pieces and any pips removed (see note) 1 x 400g tin of chickpeas, drained and … Enjoy! 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