Lamb Tajine with Caramelized Dried Fruits Recipe -EidAlAdha Special- CookingWithAlia - Episode 123
To view written recipe, click here:
Eid is next week. This is the Eid El Kabir (Big Eid) where Muslims commemorate the story of Abraham by sacrificing a sheep. It is a festive culinary time in Morocco. To celebrate, we are making a dish that you are bound to remember: Tajine of Lamb with Caramelized Dried Fruits!
Lamb Tagine Recipe - Easy Lamb Tajine - Moroccan Lamb - الطاجين
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Lamb Tagine Recipe - Simple Easy Tajine Moroccan
Really loved making this dish. It does take a while but really worth it.
Lamb chunks ( with bone and of course a little fat), Onions, Cumin, Paprika, Garlic, Potatoes, Dried Prunes, Cardamon, Cinnamon and Olive oil also in the mix. You can use a tajine for this but i used a regular saucepan pot to make this. Low n Slow all the way to get the meat super tender. Just to finish it off we added a little fresh mint and coriander although parsley also works. Enjoy.
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Moroccan Lamb Tagine Recipe - Tajine de Viande - طاجين - How to make Lamb Tagine - Halal Chef
Moroccan Lamb Tagine Recipe (Mrouzia) - Tajine de Viande - TASTY RECIPE طاجين - How to make Moroccan Lamb Tagine
Try this Mouth Watering Moroccan Lamb Tagine (Mrouzia) that is full of amazing flavours. Tender Lamb just melts in your mouth. This special Mrouzia Lamb Tagine is topped with Apricots, Raisins, Almonds, Plums & Saffron which gives this dish a Wonderful Taste, its Unforgettable. A Perfect Moroccan Lamb Tagine Dish that is fit for Family Gatherings, Weddings, Iftaars and Walimas etc. You can serve this Lamb Tagine with Bread, Thick Spicy Fries, Couscous and a Chunky Salad.
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Servings: 8
►Recipe Ingredients for the Lamb Tagine
1 and Half KG of Medium Lamb Pieces (Shoulder Cut is the Best)
2 and Half TBSP of Ras el Hanout (Mrouzia Spice)
Half TBSP Ginger Powder
Half TBSP Turmeric Powder
2 Teaspoon Ground Black-Pepper
Half TBSP Salt
2 TBSP Unsalted Butter
4 TBSP Honey (Good Quality)
3 TBSP Oil
Pinch of Saffron
4 Sliced Onions (Medium Size Onions)
1 TBSP Cinnamon Powder
Half to 1 Cup of Water
►For the Decoration with the Prunes
Enough Water to Cover the Prunes
1 Cup Prunes (Dried Plums)
1 TBSP Sugar
1 Teaspoon Cinnamon Powder
Reduce to a Thick Sauce by cooking for 10 to 15 minutes
►For the Decoration with the Apricots & Golden Raisins
Enough Water to Cover the Apricots and the Raisins
Half Cup Dried Apricots
Half Cup Golden Raisins
1 TBSP Sugar
1 Teaspoon Cinnamon Powder
Reduce to a Thick Sauce by cooking for 10 to 15 minutes
►For the Decoration with the Almonds, You will need!
Half Cup Blanched Almonds (Peeled off)
2 TBSP Oil
Cook until Light Brown
Do Try this Special Lamb Tagine (Mrouzia).
You will enjoy this Lamb Tagine Recipe especially with Bread, Thick Spicy Fries, Couscous and a Chunky Salad.
Make it and enjoy with your family & friends.
Moroccan Lamb Tagine (Mrouzia) - Tajine de Viande – How to make Moroccan Lamb Tagine
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Tajine of Lamb with Almonds Recipe - CookingWithAlia - Episode 88
To view written recipe, click here:
How to make a unique Moroccan Tajine of lamb topped with crunchy almonds. The flavors and texture of this dish is a winner, especially during the holidays! Another easy and delicious Moroccan recipe!
Moroccan Inspired Lamb and Date Stew
A satisfyingly scrumptious dish with lamb, chickpeas and sweet dates. This Moroccan-inspired stew is abundantly flavourful, fragrant and fork tender. Serve on a bed of buttered couscous with a side of chargrilled greens for a comforting family meal.
Serves: 4-6 Prep time: 5 minutes Cooking time: 2 hours 10 minutes
Skill level: Easy As
INGREDIENTS
4 lamb shoulder chops
1 onion, sliced
1 Tbsp Moroccan spice
1 (400g) can chickpeas, drained and rinsed
½ cup pitted dates, roughly chopped
1 (400g) can Pams diced tomatoes in juice with garlic and oregano
500ml chicken stock
METHOD
Preheat your oven to 150°C fan bake.
Bring a drizzle of olive oil to high heat in a large ovenproof casserole dish. In batches, cook the lamb for a few minutes on each side or until golden brown. Remove from the dish and set aside.
Reduce the heat to medium, add another drizzle of oil if required and cook the onion for 5 minutes or until the onion is soft. Add the Moroccan spice and cook for a minute.
Stir in the chickpeas, dates, chopped tomatoes, chicken stock and seasoning. Nestle the lamb back into the dish.
Cover and bake for 2 hours or until the lamb is tender. Remove the bones from the lamb then serve and enjoy.
Top tip: Garnish this stew with toasted sliced almonds and torn coriander leaves for crunch and freshness.
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Lamb Tagine without a Tagine Pot
Get the recipe here:
My Dutch Oven: (Affiliate)
Ingredients
1/4 cup olive oil
1 onion, finely chopped
5 garlic cloves, grated
5-6 lamb shanks
12 prunes, pitted and chopped
16 oz diced or crushed tomatoes
1 tablespoon tomato paste
A pinch of Saffron
The Spices:
salt, to taste
cracked black pepper, to taste
1/2 teaspoon dried ground ginger
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
optional: crushed red pepper flakes
The Yogurt Sauce:
plain yogurt
a pinch of salt
cracked black pepper, to taste
the juice of a lemon (2-3 tablespoons)
a handful of mint leaves, finely chopped
Instructions
Set the oven to the Broil setting.
Place the lamb shanks in a metal baking pan and drizzle 2 tablespoons of olive oil on top. Toss to coat.
Combine all of the spices together and season the lamb shanks on both sides.
Place the tray under the broiler and keep a close eye on the lamb shanks so that they do not burn. Broil until browned on both sides. About 10 minutes per side.
In the meantime, place the onions in a Dutch oven with 2-3 tablespoons olive oil and a pinch of salt. Cook over medium heat until soft. About 8 minutes. Add the garlic and warm through until fragrant.
Add the tomato paste and warm through.
Place the lamb shanks inthe pot and add the crushed tomatoes. Add 2 cups of water to the pan that the lamb shanks roasted in to loosen any lamb drippings. Add to the Dutch oven.
Bring to a boil and remove from the heat. Cover with the lid.
Reduce the oven's temperature to 325 °F and place the Dutch oven in the preheated oven.
Bake for 2 and 1/2 hours or until the meat is tender and falling off the bone.
Combine the yogurt ingredients together in a bowl and whisk together. Taste and adjust the seasoning if needed.
Serve with Mediterranean Rice Pilaf. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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