How to Cook a Lamb Tagine with Pomegranates with Mark Sargeant - Simply beef and lamb
Determined to bring lamb to the fore as the meat of choice for carrying rich, aromatic spices, Mark Sargeant talks through his recipe for lamb tagine with pomegranates.
Discover a whole world of flavour plus tips, information and hundreds of delicious beef and lamb recipes with the beef and lamb experts at simplybeefandlamb.co.uk
Ultimate Lamb Kebab Recipe | John Quilter
Ladies and Gents, I would like to welcome you to the worlds most perfect lamb kebab recipe which has so many levels of flavour that you'll be high off taste with this little beauty!
Perfect for any occasion, but my cameraman needed to be sorted out, so he appreciated this recipe more than anyone!
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Ingredients
For the lamb kebabs
400g lamb mince
1 tsp garlic puree
½ a red onion, finely diced
1 tbsp ground cumin
1 tbsp garam masala
1 tbsp turmeric
Large handful of dried apricots, diced
1½ tbsp olive oil
1 tbsp pomegranate molasses
For the slaw
Juice ½ a lemon
1 tbsp olive oil
1 small bulb fennel
½ a red onion
¼ a white cabbage
Handful of coriander, finely chopped
For the dressing and garnish
Handful of mint, finely chopped
2 tbsps natural yogurt
1 tsp. runny honey
Lemon juice to taste
1 pomegranate
Handful shelled pistachios
Soft white tortilla wraps, to serve
Method
In a large bowl, combine the lamb kebab ingredients with a good pinch of salt and freshly ground black pepper, and knead with the hands to incorporate. Shape the mixture into 5-6 thin sausage shapes, taking care to compact the mixture and remove any air bubbles. Cover and refrigerate for 20 minutes to allow the flavours to mingle and the mixture to firm up – this will help avoid breakage when frying.
In another bowl, combine the lemon juice and olive oil. Finely slice the fennel, onion and cabbage into thin slivers, and add to the liquid with the coriander, stirring to coat all the ingredients. Set aside.
Stir together the mint, yogurt and honey in a small bowl, adding a squeeze of lemon juice and pinch of salt to taste, and set aside.
Heat a griddle pan over a medium-high heat and add the lamb kebabs. Turn frequently until golden and caramelized on the outside, and cooked through – roughly 11-12 minutes.
Meanwhile, slice open the pomegranate, and using a wooden spoon, tap the shell over a wide bowl to catch the seeds. In a pestle and mortar, lightly crush the pistachio nuts.
Remove the kebabs from the griddle pan, and leave to rest on kitchen paper. Meanwhile, gently warm the tortillas individually in the griddle pan.
To serve, place a heaped spoonful of slaw in the centre of a tortilla, and top with a lamb kebab, generous sprinkle of pomegranate seeds and pistachios, and drizzle of yogurt dressing.
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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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Ultimate Lamb Kebab Recipe | John Quilter
John Quilter
North African style Harissa grilled lamb chops with pomegranate couscous | kira cooks
Hello, cookies! How have you all been? Well, today I am so excited to share this recipe with you- the secret is the harissa paste! make this paste from scratch and have a pestle and mortar ready (or a processor of course)
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Lamb Braised in Pomegranate Juice - Braised Lamb Shoulder Recipe
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Mutton grill spit-roast with pomegranate juice | Grill philosophy
Mutton grill spit-roast with pomegranate juice. Fine quality mutton of a free-range organic sheep and dry-aged for 12 days in the butcher’s fridge. This meat will be the basic material for our spit-roast mutton “kontosouvli”. It’s always the high quality of the meat that is the basis of a unique and tasty dish. This unique flavor will be enhanced with the marinade and we should not cover it by any means.
That’s why we always pay attention to the marinating process and it’s important to add the ingredients in the right quantity, as listed in the recipe. The precision of ingredients’ measurements, proper selection of spices and the proportions among them are playing a key role. The essential ingredient in this marinade is the pomegranate juice. All the others were selected to match this ingredient of the marinade.
Happy grilling everyone!
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