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!
Mrouzia - Sweet Lamb Tagine Recipe - CookingWithAlia - Episode 342
Mrouzia is a special Moroccan sweet and savory tagine for Eid!
WRITTEN RECIPE:
INGREDIENTS:
1 pound (500 grams) lamb or beef meat (shoulder or neck)
1/2 tablespoons Ras-El-Hanout (Moroccan spice mix)
1/2 teaspoon ground ginger
Large pinch of saffron threads
1/2 teaspoon salt (to taste)
1/2 teaspoon ground black pepper
1 onion (grated)
1/2 cup (75 grams) dried raisins
2 tablespoons vegetable oil
Whole raw almonds
2 tablespoons (28 grams) butter
1 teaspoons smen (clarified butter) - optional
2 cinnamon sticks
2 tablespoons of honey
Fried whole (blanched) almonds
Authentic Moroccan Lamb Tagine with Dried Prunes and Almonds | Moroccan Cuisine
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Moroccan Lamb Tajine with Prunes, Almonds & Eggs | Cooking with Chirine - Episode 9
Moroccan Tajine with Lamb, Prunes and Eggs
Hello welcome back to Cooking with Chirine. Today I will show you how to cook a
Lamb Tajine with Prunes, Almonds and Eggs. It is possible to cook this Tajine either with Lamb or Beef. I prefer Lamb as
Lamb is more tender than beef and it has a milder taste. Lamb is also easier to digest than beef but it’s a matter of preference to each person.
The Lamb Tajine with Prunes, Almonds and Eggs is a Moroccan dish, which combines sweet caramelized prunes and lamb meat with spices, that are unique flavors of the Moroccan Cuisine. It is often used at family gatherings, weddings and other special occasions.
Ingredients :
* (1 kilo) tender lamb or beef
* 2 tablespoons olive oil
* 2 large white onions (grated)
* 2 garlic cloves (crushed)
* 1 teaspoon ground ginger
* 1/2 teaspoon of ground Turmeric
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cinnamon stick
* 1/4 ground cinnamon
* 1/4 of finely chopped cilantro
* 1/4 of finely chopped parsley
Caramelized prunes (cooked separately):
* (300 grams) prunes
* 2 tablespoons unsalted butter (ghee butter)
* 1/2 teaspoon ground cinnamon
* 2 tablespoons honey
* 1 cup sauce from the meat tagine
Decoration
* Fried almonds
* sesame seeds
* 4 eggs
Note: I don’t use saffron. I prefer to replace it with turmeric as turmeric
is healthier than saffron. There is no need
to use Saffron at all.
Turmeric replace it perfectly well.
Turmeric: One of the most studied spices for anti-cancer activity, turmeric gets its yellow color from the compound curcumin. In vitro (test tube) studies show that curcumin may have chemopreventative effects.
Directions :
Preparing the ingredients1- First, grate the garlic cloves2- Cut the onions and chop the the onions in small pieces.
3- Chop the cilantro
4- Chop the parsley
Cooking the Meat5- On low heat, in a large pot, drizzle the olive oil.6- Add the onions, garlic, ground ginger, turmeric, pepper, salt, cilantro, parsley and a cinnamon stick.7- Add the meat pieces to the pot and mix in.8- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat.9- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done. It can take 1 - max. 2 hours for the meat to cook. It depends on the pot. In a pressure cooker it will take about 30 mins to cook.
Preparing the Prunes10- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.11- In a separate pot, on medium heat, melt the butter.12- Add 1 cup of the tagine sauce to the butter.13- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft.14- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and cook for 10 minutes. The prunes are ready when they sit on a thick caramelized sauce and are very soft.
15- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Take out the cinnamon stick after 45 mins. Depending on the cut, it may take 1 to 2 hours. At the end, the meat is soft and the sauce is thick.
Preparing the almonds
16- Toast the almonds over medium heat in a frying pan, without any fat (no oil). Toast them and keep stirring with a wooden spoon for about 6 minutes until they become golden brown. Stay at the stove because the nuts can easily burn!
Note: I bought the almonds already peeled. If you buy almonds not peeled, then you need to boil them first in water a few minutes and then peel them!
Final steps17- To serve the tajine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add with a sprinkle of sesame seeds and continue with a handful of fried almonds, and continue and finish with putting the eggs on the sides of the plate. Each egg should be cut in half. Serve immediately with crusty bread.
Bon appétit!
Chirine
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Moroccan Lamb Tagine Recipe | With Dried Fruits and Couscous| by Lounging with Lenny
Lamb tagine recipe. Moroccan tagine is a stew, classically incorporates savory and sweet ingredients with rich sauce. Today I will make lamb tagine with couscous. For my Moroccan tagine I am using 3.5lb leg of lamb.
Just follow my lamb tagine recipe and enjoy.
Lamb Tagine Ingredients:
3.5lb leg of lamb
Lamb Marinade (marinate your lamb for 4 hours or overnight):
10 saffron threads (cover with 2 tbsp hot water)
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1 tsp coriander
¼ tsp nutmeg
½ tsp ground cloves
½ tsp turmeric
Black pepper and salt
Olive oil
3 carrots
2 onions
12 dry apricots
4 cloves garlic
1 ½ tbsp ginger
1 cup diced tomatoes
1 lemon zest
1 tbsp honey
Cilantro stems
1 cup chickpeas (soak them in warm water overnight)
3 cups chicken stock
2 Ceylon cinnamon sticks
½ cup almond slivers
Couscous (cooking time 15 min):
2.5 cups Moroccan couscous
3.5 cups chicken stock
1 cup dry cranberries
Olive oil
Black pepper
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Veal Osso Buco:
Beef Stew on the Stovetop:
How to Braise Beef Short Ribs:
Moroccan Beef Tagine:
Accessories You Can Use (affiliate):
Dutch Oven:
Saffron:
Cumin:
Ceylon Cinnamon Sticks:
Cinnamon Powder:
Ground Coriander:
Ground Nutmeg:
Turmeric Powder:
Ground Cloves:
Measuring Cups:
Measuring cups and spoons:
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Spice Bowls:
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Clear Cutting Board:
Food Storage Containers:
Knife set:
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Camera EOS M50:
Soft Light:
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Amazing Lamb Shanks Tagine: With Dried Apricots, Prunes, and Orange Blossom Water.
This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !
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Ingredients:
2 lamb shanks (850g or 1.9 lbs)
Cilantro booket
4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)
2 Thinly Chopped Red Onions (160g or 1/3 lbs)
3 Crushed Garlic Cloves
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Cumin
1/2 tsp of Ginger
1/2 tsp of Turmeric
1 Star anise
Small stick if Cinnamon
2 Cardamom Pods
2 Cloves
1 Tbsp Ghee
Pinch of Saffron
Optional: 1/2 tsp of Rass El Hanout
For dried Prunes:
12 Dried Prunes
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
Cinnamon Stick
For dried Apricots:
12 Dried Apricots
20g of butter
2 Tbsp honey
2 Tsp Orange Blossom Water
200 ml or 1 Cup of Boiling Water for the Saffran
600 ml or 2.5 Cups of Boiling Water for cooking
Sesame for decoration
180C / 2 hours