Paprika

Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: Serves 4
Cuisine: Lamb
Ingredients: 1 tsp cayenne pepper; 2 tsp ground black pepper; 1½ tbsp paprika; 1½ tbsp ground ginger; 1 tbsp turmeric; 2 tsp ground cinnamon; 1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks); 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

Lamb

Mains

Moroccan

Serves 4

porsi

12 hr

waktu aktif

14 hours

total waktu

Mulai Memasak

Bahan-bahan

1 tsp cayenne pepper

2 tsp ground black pepper

1½ tbsp paprika

1½ tbsp ground ginger

1 tbsp turmeric

2 tsp ground cinnamon

1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)

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

Petunjuk

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.

Preheat the oven to 150C/300F/Gas2.

Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) 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.

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.

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. Serve.

Catatan

Made on 10/11/20. Really good. Used a 500g tub of Passata. Added water again to fool tub. Add a bit more as well as the instant put overheated but IT was fudge after adding a little bite water.

Peringkat Rata-rata: 4.0