Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lamb tagine. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off.
Lamb Tagine is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Lamb Tagine is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook lamb tagine using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Lamb Tagine:
- Get 2 tbs olive oil
- Prepare 1 onion finely diced
- Take 2 carrots finely diced
- Make ready 500 g leg or neck of lamb
- Take 2 fat cloves garlic
- Take 1/2 tsp cummin
- Prepare 1/2 tsp ground ginger
- Make ready 1/2 tsp ground cinnamon
- Prepare 1/4 tsp saffron
- Make ready 1 tbs clear honey
- Prepare 100 g soft dried apricots, sliced
- Prepare 1 vegetable stock cube
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. 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. Are you cooking for a crowd and don't want to spend ages in the kitchen?
Instructions 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.
Then this bish-bash-bosh style tagine just needs everything chucking into a pot and. 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. This easy Lamb Tagine recipe is a simple version of the classic casserole stew dish from Morocco. Made with chick peas and butternut squash, this dish is a delicious dinner.
So that is going to wrap it up with this exceptional food lamb tagine recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
