Discussion
Low oven, under foil, then finish off with foil removed.
I always use shoulder & remove the bone
Recipe ingredients off the top of my head... have to be later if you want more info
Olive oil
Lemon juice
Onion
Saffron
Cumin
Fresh corriander
Fresh flat leaf parsley
Harissa paste + extra garlic & chilli to taste
Probably missed something
I always use shoulder & remove the bone
Recipe ingredients off the top of my head... have to be later if you want more info
Olive oil
Lemon juice
Onion
Saffron
Cumin
Fresh corriander
Fresh flat leaf parsley
Harissa paste + extra garlic & chilli to taste
Probably missed something
I use this recipe:
Moroccan lamb tagine
Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Preparation method
1. Preheat the oven to 150C/300F/Gas2.
2. 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.
3. Heat 1 tbsp olive oil and 1 tbsp 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
coloured. Add the crushed garlic for the final 3 minutes.
4. 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. De-glaze the frying pan with ¼ pint of tomato juice and add
these juices to the pan.
5. 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.
6. Place the lamb in a tagine or large serving dish and sprinkle over the
chopped herbs. Serve.
Very simple and very tasty. I tend to cook it in a slow cooker instead of using the oven - just as tasty.
Moroccan lamb tagine
Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Preparation method
1. Preheat the oven to 150C/300F/Gas2.
2. 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.
3. Heat 1 tbsp olive oil and 1 tbsp 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
coloured. Add the crushed garlic for the final 3 minutes.
4. 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. De-glaze the frying pan with ¼ pint of tomato juice and add
these juices to the pan.
5. 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.
6. Place the lamb in a tagine or large serving dish and sprinkle over the
chopped herbs. Serve.
Very simple and very tasty. I tend to cook it in a slow cooker instead of using the oven - just as tasty.
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