Lamb Tagine

Recetas

Lamb Tagine

4 minutos leídos

Lamb Tagine

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads (optional)
  • 1 cup chicken or beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pitted green olives
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1/2 cup slivered almonds, toasted
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads (optional)
  • 1 cup chicken or beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pitted green olives
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1/2 cup slivered almonds, toasted
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Lamb:
    • Heat olive oil in a large pot or tagine over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
  3. Add Spices:
    • Add ground ginger, ground cumin, ground cinnamon, ground turmeric, paprika, black pepper, ground coriander, and saffron threads (if using). Stir well to coat the onions and garlic with the spices.
  4. Combine Ingredients:
    • Return the browned lamb to the pot. Add chicken or beef broth, diced tomatoes, dried apricots, green olives, raisins, and honey. Stir well to combine.
  5. Simmer the Tagine:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
  6. Final Touches:
    • Taste and adjust the seasoning with salt as needed.
    • Stir in toasted slivered almonds.
  7. Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy your lamb tagine with couscous, rice, or flatbread.

Instructions:

  1. Prepare the Lamb:
    • Heat olive oil in a large pot or tagine over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
  3. Add Spices:
    • Add ground ginger, ground cumin, ground cinnamon, ground turmeric, paprika, black pepper, ground coriander, and saffron threads (if using). Stir well to coat the onions and garlic with the spices.
  4. Combine Ingredients:
    • Return the browned lamb to the pot. Add chicken or beef broth, diced tomatoes, dried apricots, green olives, raisins, and honey. Stir well to combine.
  5. Simmer the Tagine:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
  6. Final Touches:
    • Taste and adjust the seasoning with salt as needed.
    • Stir in toasted slivered almonds.
  7. Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy your lamb tagine with couscous, rice, or flatbread.

Lamb Tagine

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads (optional)
  • 1 cup chicken or beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pitted green olives
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1/2 cup slivered almonds, toasted
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Ingredients:

  • 2 lbs lamb shoulder, cut into cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon saffron threads (optional)
  • 1 cup chicken or beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup dried apricots, chopped
  • 1/2 cup pitted green olives
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1/2 cup slivered almonds, toasted
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Lamb:
    • Heat olive oil in a large pot or tagine over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
  3. Add Spices:
    • Add ground ginger, ground cumin, ground cinnamon, ground turmeric, paprika, black pepper, ground coriander, and saffron threads (if using). Stir well to coat the onions and garlic with the spices.
  4. Combine Ingredients:
    • Return the browned lamb to the pot. Add chicken or beef broth, diced tomatoes, dried apricots, green olives, raisins, and honey. Stir well to combine.
  5. Simmer the Tagine:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
  6. Final Touches:
    • Taste and adjust the seasoning with salt as needed.
    • Stir in toasted slivered almonds.
  7. Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy your lamb tagine with couscous, rice, or flatbread.

Instructions:

  1. Prepare the Lamb:
    • Heat olive oil in a large pot or tagine over medium-high heat.
    • Add lamb cubes and brown them on all sides. Remove and set aside.
  2. Cook the Aromatics:
    • In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
  3. Add Spices:
    • Add ground ginger, ground cumin, ground cinnamon, ground turmeric, paprika, black pepper, ground coriander, and saffron threads (if using). Stir well to coat the onions and garlic with the spices.
  4. Combine Ingredients:
    • Return the browned lamb to the pot. Add chicken or beef broth, diced tomatoes, dried apricots, green olives, raisins, and honey. Stir well to combine.
  5. Simmer the Tagine:
    • Bring the mixture to a boil. Reduce heat to low and cover.
    • Let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
  6. Final Touches:
    • Taste and adjust the seasoning with salt as needed.
    • Stir in toasted slivered almonds.
  7. Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy your lamb tagine with couscous, rice, or flatbread.