TRUST ME! THIS IS THE MOST DELICIOUS ROASTED LEG LAMB EVER! #youtubepartner #asmr #baraabolat #cook
TRUST ME! THIS IS THE MOST DELICIOUS ROASTED LEG LAMB EVER!
Sound by Josh Vietti - In Da Club ( 50 Cent)
Track produced by T. Bailey: twizztracks@gmail.com
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Beef Tagine with Prunes / طاجين اللحم بالبرقوق - CookingWithAlia - Episode 413
This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions!
WRITTEN RECIPE:
INGREDIENTS:
- 2 pounds (1 kilo) tender beef or lamb
- 2 tablespoon vegetable oil
- 2 onions (grated)
- 2 garlic cloves (crushed)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground Turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cinnamon stick
- A pinch of ras el hanout (optional)
- 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water)
Caramelized prunes (cooked separately):
- 10.5 oz (300 grams) prunes
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- 2 tablespoons honey
- 1 cup sauce from the meat tagine
Decoration
- Fried almonds
- sesame seeds
STEPS:
A- Preparing the ingredients
1- First, soak the saffron threads in some warm water for 10 minutes.
2- Grate the garlic cloves
3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces.
B- Cooking the Meat
4- On low heat, in a large pot, drizzle the vegetable oil.
5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together.
6- Add the meat pieces to the pot and mix in.
7- 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.
8- 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.
C- Preparing the Prunes
9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.
10- In a separate saucepan, on medium heat, melt the butter.
11- Add 1 cup of the tagine sauce to the butter.
12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft.
13- 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 simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.
D- Final steps
14- 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. Depending on the cut, it may take 1 to 2 hours.
At the end, the meat is soft and the sauce is thick.
15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread. Hmmm… delicious.
Bon appetit!
* If you'd like to watch a Dada (traditional Moroccan cook) make this dish, check out this video:
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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Grilled lamb shoulder with honey & almonds... كتف خروف بالعسل واللوز Yummy ???? ???? ????
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
Recipe: Lamb shank with honey and almonds
Hello everyone, today recipescooking.com presents the following recipe: Lamb mouse with honey and almonds
Here is the recipe in detail:
For 4 people
TOTAL TIME: 150 mins
Preparation: 40 mins
Cooking: 110 mins
Ingredients :
4 Small lamb shanks
400 g Couscous seed
2 large onions
150 g Almonds
150 g Chickpeas
1 tbsp. Honey
1 tbsp. ground cinnamon
1 tbsp. ground ginger
2 tbsp. tablespoon orange blossom water
70 g Butter
Salt
Pepper
Step 1: The day before, soak the chickpeas in water.
The same day, brown the sliced onions in a casserole dish with 20 g of butter. Reserve them.
Step 2: Replace them with the salted and peppered lamb shanks: brown them in 20 g of butter.
Drizzle with honey and let caramelize for a few minutes.
Step 3: Add the onions, drained chickpeas, cinnamon, ginger, salt and pepper.
For water to height, cover and cook for 1h30.
Step 4: Brown the almonds in a pan with 20 g of butter. Add them to the meat.
For the couscous into a dish. Drizzle it with oil and water, add 1 little salt and mix by hand.
Step 5: Leave to rest for 5 minutes then put it in the perforated basket of a couscoussier. Leave to cook for 20 mins.
Put the couscous back in the dish, fluff it with a fork then add 1/2 glass of water and mix by hand.
Step 6: Bake again for 20 minutes. Renew the operation once.
Shell the couscous, incorporating the rest of the butter. Shape into a dome and place the drained meat on top.
Step 7: Add 1 ladle of broth and serve the rest on the side.
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