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Sunday, March 25, 2018

Maghreb Lamb Tagine Recipe

Maghreb Lamb Tagine Recipe

Maghreb Lamb Tagine from Chic African Culture has a myriad of Maghreb spices and this tagine recipe is best served with warm couscous, pita or flatbread.



Tagines are primarily used to slow cook stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed when cooking. You can use a stew pot instead of a tagine; just add an extra 1 cup of broth to the recipe.




Maghreb Tagine


Maghreb Lamb Tagine


Ingredients

2 pounds lamb cut into 2-inch chunks
2 cups cooked chickpeas
2 large onions, chopped
3 cloves garlic, crushed
2 cups tomato juice
2 large chopped tomatoes
4 ounce dried apricots, cut in half
2 ounce dates, cut in half
2 ounce raisins
3 ounce flaked almonds
1 teaspoon cayenne pepper
2 teaspoon ground black pepper
1½ tablespoon paprika
1½ tablespoon ground ginger
1 tablespoon turmeric
2 teaspoon ground cinnamon
1 teaspoon saffron
1 tablespoon honey
2 tablespoon coriander, roughly chopped
2 tablespoon flat leaf parsley, roughly chopped
3 cups vegetable stock
2 tablespoon olive oil
2 tablespoon argan oil


Directions

Preheat the oven to 300F. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. Heat 1-tablespoon olive oil and 1-tablespoon of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. Deglaze the frying pan with ¼ pint of tomato juice and add these juices to the pan. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs.



Maghreb tagines make delicious family meals, and the presentation in a clay or glazed tagine is impressive enough for company.


Tagines
Tagines

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