LAMB, RAISIN, CAULIFLOWER AND PINE NUT TAJINE – RECIPE | SPICE TREKKERS
Provided by: SPICETREKKERS.COM
|2 lbs bone-in-lamb shoulder or neck, chopped into large chunks|
|1 tsp cumin|
|½ tsp long pepper|
|½ tsp black pepper|
|½ tsp dry ginger|
|1 tsp turmeric|
|3 cinnamon stick slivers|
|1 cardamom pod|
|3 allspice berries|
|Pinch saffron (opt.)|
|Salt, to taste|
|1 onion, chopped|
|5 Tbsp ghee (clarified butter)|
|4 cups cauliflower, in florets|
|½ cup raisins|
|2 Tbsp honey (opt.)|
|4 Tbsp lemon juice (opt.) or preserved lemons|
|¼ cup pine nuts or slivered almonds|
- 1. Rinse meat in warm water, drain, then dry with a paper towel.
2. Grind spices and mix with salt. Rub the meat thoroughly with the mix.
3. Place the chopped onion on the bottom of the Tajine pot. Place the meat on top. Add the ghee and 4 tablespoons water. Cover and place on medium-low heat.
4. Once the sauce begins to form in the tajine, reduce heat to medium. Cook until meat is done, around 1½ hours.
Meanwhile, blanch cauliflower in salted boiling water. Drain while still a little crunchy. Cool in the colander without running it under water (it will dry but not dilute the sauce with excess water).
5. Add raisins, honey and/or lemon juice. Add the cauliflower and spoon the cooking juice on top. Cover and cook another 15 minutes. Add the pine nuts and remove from heat. Let stand 15 to 30 minutes before serving.
LAMB TAGINE RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 4 hours
Yield: 8 servings
|3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces|
|2 1/2 teaspoons kosher salt, more as needed|
|1 3/4 cups lamb or chicken stock|
|5 ounces (1 cup) dried apricots|
|2 tablespoons extra-virgin olive oil, more as needed|
|2 large onions, thinly sliced|
|1 teaspoon tomato paste|
|1/2 teaspoon grated fresh ginger|
|2 small cinnamon sticks|
|Large pinch saffron|
|1/2 teaspoon ground ginger|
|3/4 teaspoon ground turmeric|
|3/4 teaspoon ground black pepper|
|1/4 teaspoon ground cinnamon|
|Pinch freshly grated nutmeg|
|1/3 cup fresh cilantro, chopped|
|1 tablespoon unsalted butter|
|1/2 cup slivered almonds|
|2 scallions, finely chopped|
|2 tablespoons chopped parsley|
|Fresh lemon juice, to taste|
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don’t need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
@context http//schema.org, Calories 644, UnsaturatedFatContent 26 grams, CarbohydrateContent 19 grams, FatContent 49 grams, FiberContent 3 grams, ProteinContent 32 grams, SaturatedFatContent 19 grams, SodiumContent 691 milligrams, SugarContent 12 grams, TransFatContent 0 grams
MOROCCAN LAMB TAGINE RECIPE – BBC FOOD
Provided by: Antony Worrall Thompson
Prep time: 12 hours
Cook time: 2 hours
Yield: Serves 4
|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|
- 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.