The Lamb Stand Inaugural Recipe : Lamb Tagine
We want to know and share every way there is to cook lamb, learning from the culinary heritage of diverse global communities who love it, as we do: Israelis, Palestinians, Turks, Greeks, Lebanese, Syrians. Georgians, Latinos, French, Italians, Indians, Moroccans and Irish, all of whom have brought their culture and their cuisine to the Northeast, the quintessential Melting Pot of America.
In this video follow along with Kip Bergstrom as he creates lamb tagine, a classic Moroccan dish.
Lamb Tagine
Ingredients:
Pinch of saffron threads
1 bunch of parsley
1 bunch of cilantro
3 T of olive oil or oil from artichokes
3 lbs of boneless leg or shoulder of lamb, cut into large chunks,
or 5-6 lbs bone-in shoulder chops (boned and bones reserved)
1 onion, thickly sliced
2 garlic, roughly chopped
1 cup water or stock made from bones
1 tsp ground coriander
1 tsp ground ginger
1 jar (1 lb) artichokes in oil, drained, cut into bite size pieces
½ lb of green olives, whole or pitted
1 lb shelled fava beans, fresh or frozen, and thawed,
or a 15 oz can of cannellini beans or chickpeas
2 preserved lemons, rinds only, diced
Pepper
Chopped cilantro, to garnish
Steps:
1. Soak the saffron in a little hot water. Tie bunches of parsley and cilantro together, reserving a few sprigs of cilantro for garnish.
2. Bone the shoulder chops if using, set aside bones, trim and discard excess fat.
3. Heat on high the oil in a Dutch oven or other heavy pot. Add lamb in batches, leave to brown for 3-4 mins one on side without turning, then flip and repeat. If using a tagine, transfer each batch of lamb to tagine briefly to allow some of the oil to fall off into the tagine, then move to a plate.
4. Reduce heat to medium, or if using tagine, heat the tagine on medium. Stir onion slices into pot or tagine and cook until softened and lightly browned, adding the garlic when the onion is almost ready.
5. If starting with bone-in chops, brown the bones in the Dutch oven, if using a tagine, or in another heavy pot with some of the oil from Dutch oven if using the Dutch oven to make the stew. Once bones are browned, pour off excess oil, then just cover with water, bring to a high boil and continue to boil rapidly until reduced by half.
6. Push the onion and garlic to side of the pan and add the ground spices and stir for a minute to lightly toast. Add saffron and its water. Add meat. Add 1 cup of water or 1 cup of the bone stock. Put the tied bunch of herbs on top. Cover tightly and cook on lowest setting on stove top, for about 1 ½ hours until lamb is tender.
7. Discard bunches of herbs. Stir in artichokes, beans, preserved lemon rinds and olives into the tagine or Dutch oven and cook for a further 30 minutes. To serve, season to taste with fresh ground black pepper and top with chopped cilantro.
MOROCCAN LAMB TAJINE WITH ARTICHOKES AND PEAS | EASY AND DELICIOUS RECIPE | SAM LAKE CHANNEL
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Hello everyone, hope you are all well! Today I am sharing with you a traditional Moroccan lamb tajine with artichokes and peas. The flavours of this tajine are incredibles and the artichokes and the meat melt in your mouth, it's a delicious tajine that you have to try if you haven’t done it yet, I highly recommend it you will not be disappointed.
Enjoy!
❤
Ingredients for 6 people:
• 6 pieces of lamb shoulder (around 1kg) or the amount you want
• 1 tsp of salt
• ½ tsp of black pepper
• 1 tsp of turmeric
• 1 tsp full of ginger paste or 1 tsp of ginger powder
• 4 minced garlic cloves
• 1 pinch of saffron threads
• 1 small glass of water
• 1 large chopped onion
• 1 tbsp of chopped coriander
• 1 tbsp of chopped parsley
• 1 small preserved lemon (lemon confit) or 1 small lemon
but the preserved lemon is best for this recipe
• 1 fresh tomato (minced)
• 3 tbsp of olive oil
• 500gr of frozen artichokes (you will find it in all Arab shop in the frozen section)
• 600gr of frozen peas
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TASTY MOROCCAN TAJINE WITH ARTICHOKES&PEAS - ! الطاجين المغربي بالقوق و البازلاء، سهل ولذيذ
Moroccan Tajine with Atichokes&Peas in one of the most delicious Moroccan Recipes. It is tasty, healthy and super easy ! Perfect for people who like veggies! This recipe is so delicious and you certainly have to try it . Lamb meat gives it a special taste and the texture of the Tajine is absolutely stunning. You can try this recipe in any kind Of dish, not necesseraly the traditionnal Tajine dish. Peas and Artichokes are known with their benefits on our health, so this is a perfect combination of both ingredients.
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INGREDIENTS :
Black Pepper
Curcuma
TSP Salt
TSP Ginger Powder
2 Garlic Cloves
Olive Oil
Parsley&Coriander
1 Kg Lamb Meat
2 Chopped Medium Onions
2 Choppes Small Tomatoes
5 Artichokes Hearts
150g of Peas
3 Bay Leaves
Red Olives
1 Preserved Lemon
Method :
-In a Bowl, put 1 TBSP of Black Pepper, 3/2 TBSP of Salt,Curcuma and Ginger, 2 Shredded Garlic Cloves, 2 TBSP of Olive Oil, 3 TBSP of Chopped Parsley&Coriander and half a cup of Water, mix well
- Add the Lamb meat in the mixture and let cool 5 min
- Preaheat your Tajine dish on a medium heat, add your Meat, Onions then tomatoes, then the Bay leaves, mix slightly and cover your tajine. Let cook for 15min.
- After 15 min, uncover, add 1 cup of water, then let cook for 40 min - After 40min, Add the Veggies! First, Add the Artichokes Hearts ,then the peas, make sure you add them in a nice way.
-Put in a small bowl, 1 TSP of Salt,black pepper,ginger,curcuma and 2 TBSP of Water. Mix well and add it on the Veggies. Let cook for Another 40min.
- Uncover, add Red Olives and The preserved lemon, let cook for a final 5min.
- Serve hot,and ENJOOY !
DO NOT HESITATE TO PUT A COMMENT IF YOU HAVE ANY QUESTION .