- Home
- Lamb
- How To make Orange Blossom Lamb
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
MOROCCAN LAMB SHANK RECIPE | BRAISED LAMB SHANK
#lambshanks #lambshank
MOROCCAN LAMB SHANK RECIPE | BRAISED LAMB SHANK
In this video you will learn how to cook a Tasty, Delicious, Tender and Flavorful Moroccan Lamb Shanks braised in the oven. Lamb shank slow cooked in red wine.
This Lamb Shank Recipe is very easy to follow. You need to roast it in the oven so that it becomes nice and tender.
Ingredients to make Moroccan Lamb Shank:
Lamb Shanks
1 Cup of Red wine
1 cup of chicken stock,
1 onion,
1 tbsp of olive oil
2 garlic cloves
black pepper
1 tbsp salt
2 tbsp paprika,
2 tbsp of Moroccan spice
1 tbsp of mixed herbs
1 chili
1 cinnamon stick
1 tbsp oregano
cooking time 3 hours in 180 degrees oven
serve with creamy mash potatoes or rice
FOLLOW FOR MORE CONTENT ON SOCIAL MEDIA
- Instagram @pananatv
- Twitter @Pananatv
- Facebook @Pananatv
CONTACT DETAILS:
Email address: pananachannel@gmail.com
Happy cooking
Love PananaTV
Apricots with Orange Blossom Water with Anjum Anand
A tasty dessert to end Anjum's Punjabi entertaining meal. Something you can cook in 5 minutes, and keep your guests coming back for more! More of Anjum's dishes available on her playlist here:
Deconstructing the Dish: The Addison's Pomegranate Lamb Shank
Executive Chef Patrick Duffy shared this recipe for Pomegranate Lamb Shank with us just in time for Passover and Easter.
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 !
---------------------------------------------------------------------------------------------------------------------------------------------------------------
FOLLOW ME:
Instagram:
Facebook:
----------------------------------------------------------------------------------------------------------------------------------------------------------------
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
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
#chefkevinashton
#lambtagine
#taginerecipe
#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:
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: