Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan lamb tagine. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan Lamb Tagine is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Moroccan Lamb Tagine is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Moroccan Lamb Tagine:
- Prepare 1 kg mutton or normal stewing lamb/beef
- Get 2 tablespoons Extra virgin olive oil
- Make ready 1 onion, finely chopped
- Get 1 handful fresh coriander
- Prepare 1 can chickpeas, drained
- Prepare 1 can chopped tomatoes
- Get 300 ml vegetable or beef stock
- Get 100 g prunes, stoned and roughly chopped
- Make ready 2 tablespoons flaked almonds
- Take to taste Salt
- Get to taste Black pepper
- Make ready 1/2 teaspoon brown sugar
- Get 1/2 teaspoon sesame seeds
- Prepare 1/2 garlic flakes
- Take 1 tablespoon ground cumin
- Make ready 1 tablespoon ground cinnamon
- Make ready 1 tablespoon powdered beef stock
- Make ready 1 tablespoon dried oregano
- Get 1/2 teaspoon ginger
- Get 1 lemon/lime juiced
Instructions to make Moroccan Lamb Tagine:
- Mix all the spices together in a small bowl to make the spice rub.
- Put the lamb into a large bowl, massage it with the spice rub, juice of one lemon/lime and marinate for a few hours or for best results overnight.
- Heat the olive oil in a pan, and fry the meat over a medium heat for 5 minutes.
- Add the chickpeas, tomatoes, then pour in 200ml of stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1.5 hours
- Add the prunes and the rest of the stock. Gently stir and put the lid back on, then cook for another 1.5 hours. Add a little water if it at any time it starts to get a little dry. The meat should be tender and falling apart.
- Lightly toast the almonds in a separate pan until a nutty scent is emitted. Garnish with the toasted flaked almonds and fresh coriander. Serve with saffron cous cous.
So that’s going to wrap it up with this special food moroccan lamb tagine recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
