Wednesday, October 6, 2010
Lamb Tagine Recipe - Easy Lamb Tagine Recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Lamb Tagine Recipe . Enjoy tasty Middle Eastern food and learn how to make Easy Lamb Tagine.
Ingredients (serves 8)
1.5kg shoulder lamb, diced
1 large Spanish onion, grated
2 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
120ml (6 tbs) olive oil
1 large piece orange peel
800g chopped diced tomatoes
2 tbs tomato paste
375ml beef stock
1 bay leaf
30g butter, diced
2 tbs honey
240g can chickpeas, drained, rinsed
1/2 cup green olives
Chopped mint, to garnish
1. Combine lamb, onion, garlic, coriander, spices, oil and 1 teaspoon salt in a bowl. Cover and refrigerate overnight.
2. Preheat oven to 160°C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.
3. Drain tomatoes, reserving juice. Set tomatoes aside. Combine juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1 1/2 hours. Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan).
4. Add diced tomatoes and butter and reduce for 2 minutes, then add honey, chick peas, olives and meat. Cook, stirring, for 1-2 minutes. Garnish with mint.
delicious. - September 2002, Page 56
Recipe by Valli Little
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