Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, lamb tagine. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Lamb Tagine is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Lamb Tagine is something that I have loved my whole life.
This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps - just kick back and let it do its thing. Lamb Tagine from Delish.com is a well-spiced Moroccan delight. Don't write off making a tagine if you don't own a tagine pot.
To get started with this particular recipe, we must first prepare a few components. You can have lamb tagine using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Lamb Tagine:
- Prepare 2 tbs olive oil
- Get 1 onion finely diced
- Get 2 carrots finely diced
- Take 500 g leg or neck of lamb
- Take 2 fat cloves garlic
- Prepare 1/2 tsp cummin
- Take 1/2 tsp ground ginger
- Make ready 1/2 tsp ground cinnamon
- Make ready 1/4 tsp saffron
- Get 1 tbs clear honey
- Get 100 g soft dried apricots, sliced
- Get 1 vegetable stock cube
This fruity Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop. I guarantee will fall in love with the tender slow-cooked lamb in its gently spiced aromatic sauce. This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. You don't need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant.
Steps to make Lamb Tagine:
- Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
- Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
- Add the meat to the pan and brown the cubes thoroughly.
- Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
- Add the honey and apricots and stir.
- Now add the stock cube and about 500ml boiling water to cover the meat
- Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
- At this stage the dish can be cooled or frozen until you want to serve it.
- To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
- Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.
A tagine is a traditional Moroccan dish, and this sweet and spicy lamb recipe in a cinnamon and honey syrup is topped with dates. Pat the lamb shanks dry with paper towels. Transfer to a plate and brown. Spicy lamb tagine is a real crowd pleaser. You will find a lot of different recipes of this tagine online.
So that is going to wrap this up for this exceptional food lamb tagine recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
