Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, moroccan lamb tagine. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Moroccan Lamb Tagine is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Moroccan Lamb Tagine is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook moroccan lamb tagine using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Moroccan Lamb Tagine:
- Get 1 kg mutton or normal stewing lamb/beef
- Get 2 tablespoons Extra virgin olive oil
- Prepare 1 onion, finely chopped
- Prepare 1 handful fresh coriander
- Get 1 can chickpeas, drained
- Prepare 1 can chopped tomatoes
- Make ready 300 ml vegetable or beef stock
- Prepare 100 g prunes, stoned and roughly chopped
- Get 2 tablespoons flaked almonds
- Make ready to taste Salt
- Take to taste Black pepper
- Prepare 1/2 teaspoon brown sugar
- Get 1/2 teaspoon sesame seeds
- Make ready 1/2 garlic flakes
- Take 1 tablespoon ground cumin
- Get 1 tablespoon ground cinnamon
- Make ready 1 tablespoon powdered beef stock
- Prepare 1 tablespoon dried oregano
- Prepare 1/2 teaspoon ginger
- Make ready 1 lemon/lime juiced
Steps 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 this up for this special food moroccan lamb tagine recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
