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How To make Orange Blossom Lamb
8 rib lamb chops
(1 inch thick)
2 tablespoons butter or margarine
6 ounce can orange juice concentrate :
thawed
1 medium onion -- sliced
1 to 2 tsps. soy sauce
1 teaspoon salt
1 dash pepper
In a largeskillet, brown lamb chops in butter. Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20-25 minutes or until the meat is tender, turning once. to serve, spoon sauce over lamb. Submitted by Felicia Johnson of Oak Ridge, LA who says this is special main dish, easily assembled and delicious. She serves it with Almond Currant Rice, Dilly Sweet Peas and Minty Fruit Ice (all in file). Quick Cooking Magazine, March/April '98, p. 18 MC formatting by bobbi744@acd.net ICQ#2099532
How To make Orange Blossom Lamb's Videos
Lamb Shank Tagine ( simple -easy-tasty )
Lamb Shank Tagine ( simple - easy - and very tasty )
Yes this is for you check it out ..... it could be tonight's dinner..
Traditional Moroccan Lamb Tagine | North African Recipe
Traditional Moroccan Lamb Tagine | North African Recipe
In recent years Tagine dishes from Morocco have become much more well known thanks to the internet and people taking holidays abroad. The history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The earliest written records about the concept of cooking in a tagine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.
If you wish to be authentic, it’s important to understand that not all Tagine pots are the same. Traditional ones are made of thick earthenware and meant to be used on top of the hob, but others are only ovenproof but not tough enough to stand being on the stove top. Some Tagines are purely decorative and only suitable to serve your Tagine dish in at the table.
Cooking notes
So make sure you carefully checkout the details when looking to buy. The point of a Tagine is the lid keeps the moisture trapped inside and thus the food is moist and tender. That said if you don’t wish to buy a Tagine dish a lidded casserole will perform just as well.
Ras el Hanout is Moroccan blend of spices and usually includes Paprika, Ginger, Black Pepper, Coriander, Cardamom, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves and Rose Petals. Ras el Hanout is sometimes called middle eastern curry powder.
#moroccanlambrecipe
#taginecooking
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#almondlambrecipe
LambTagine serves 4-6 people
Chapters:
00:00 About Tagines
01:03 The Lamb I use
02:35 Spices
03:29 Marinating the Lamb
05:51 Other ingredients
06:52 Brown off Lamb
09:41 Soften onions
10:41 Make sauce
11:50 Prepare garnishes
17:48 Presentation
Ingredients
1½ kilo shoulder of lamb cut into large pieces Trim off excess fat and any gristle
1 Tbsp good quality Honey
½ Tbsp finely chopped fresh ginger
2 ½ Tbsp of Ras el Hanout
½ Tbsp Turmeric Powder
1 teaspoon cumin
1 Tbsp cinnamon
1 Tbsp Unsalted Butter
2 Tbsp Olive oil
3 cloves of garlic finely chopped
1 Good pinch of Saffron
150 grams sliced white Onions
1 x 400 grams tin chopped tomatoes
500 ml Lamb stock or water
1 x 400 ml tin of tomatoes (blended)
15 grams fresh chopped coriander
For more recipes check out my blog:
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
Cookbook Preview: Orange Blossom & Honey, by John Gregory-Smith (2018) Middle Eastern Cookbook
My cookbook preview and look through of John Gregory-Smith's excellent Middle Eastern cookbook, Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara (2018)
Shop for this Middle Eastern cookbook on Amazon (affiliate link):
John Gregory-Smith:
Cookbook Divas blog:
Orange blossom syrup recipe in a rustic style - Bahar Narenj
Orange blossom syrup recipe in a rustic style - Bahar Narenj
Orange spring is the blossom of the orange tree in spring, which gives way to orange in autumn and winter. This plant is used in the perfume industry, making all kinds of essential oils and all kinds of delicious seasonal drinks, liqueurs and preparing jams, turmeric, sohan, etc. Orange spring is a very useful plant and has many properties. Orange spring has many products, including jams, sweats, syrups, fresh herbs, dried herbs, powdered herbs, and orange spring black tea. One of the best ways to enjoy orange spring is to make syrup and drink it daily
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This video was filmed in GILAN province and AMLASH city in Iran. We going to show you lifestyle and deliciuse recepies of the village
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(BASLOQ) IRAN Delicious sweets - we cooking baslogh in villag - باسلوق
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IRAN Famous Donut Recipe - Persian Pirashki - cooking vlog
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Baghali Polo Ba Mahiche (Persian Dill Rice) - Bean pilaf with muscle
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Village Life
Village Lifestyle
Lamb Tagine with Orange CousCous - 2009 Sumptuous Featuring Bethany Finn
Once again in 2009 San Remo was a proud sponsor of Sumptuous magazine and television. Sumptuous is dedicated to promoting good quality, gourmet food. During every episode of Season 5 of Sumptuous Television a delicious dish using a San Remo product was made by Chef Bethany Finn. In episode 1 the dish was Lamb Tagine with Orange CousCous.
This Mediterranean inspired dish is full of flavour and aroma. The lamb is slow cooked with apricots and honey which create a delicious subtle sweetness to the meat. The dish is served with orange CousCous tossed with pistachio nuts and pomegranate seeds. Try it for yourself!
Click here for the recipe
For other great recipes, product information and to learn more about San Remo visit: or