How To make Orange Blossom Lamb

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)

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MOROCCAN TAGINE with LAMB!

Learn how to make melt in your moth Moroccan lamb with hearty root vegetables with fresh herbs and spices.Yes you can make fancy Moroccan Tagine in your home, and in this video I share all the techniques and ingredients to make this hearty stew, which you can make in any kind of pot or slow cooker!

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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..

Moroccan Dish Lamb Meat with Dried Fruits, طبق مغربي اللحم بالبرقوق ألذ ما يكون

#طبق #مغربي #Moroccan_dish #apricots #Moroccan_food

One of the most famous dishes in Morocco,
Ingredients :
1 kg lamb
3 large minced onions
1 teaspoon ground ginger, 1 teaspoon turmeric, 1 teaspoon black pepper
1 teaspoon cinnamon, small cinnamon stick
pinch of saffron
for the dried fruits :
*1/2 cup dried prunes :
1 cinnamon stick, 1 tbs of butter, 2 tbs sugar (can be replaced with honey), 1 tbs orange blossom water.
*1/2 cup dried apricots :
1 cinnamon stick, 1 tbs of butter, 2 tbs sugar (can be replaced with honey), 1 tbs orange blossom water.
sesame seeds and golden almonds for garnish.

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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
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Jewelled Couscous with Orange Blossom Water & Chicken Tagine

Chef's Choice - HBC Trading Australia
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[Ingredients] Servings: (See below)

[Ingredients]

Jewelled Couscous:
- 1 cup Chef’s Choice Israeli Couscous
- 1 cup Chef’s Choice French Original Gourmet Couscous
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp Chef’s Choice Himalayan Pink Salt crystals
- ½ tsp ground white pepper
- 1 tbsp olive oil
- ½ bunch fresh parsley
- ½ bunch fresh coriander
- 1 bunch fresh mint
- 1 cup almonds (or pinenuts)
- 1 cup dried cranberries (or currants)
- ¼ cup olive oil, extra
- 1 tbsp Chef’s Choice Orange Blossom water

Chicken Tagine:
- 1kg chicken thigh fillets, cut into sixths
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 3cm knob ginger, peeled and finely grated
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp turmeric
- 1 lemon
- 1 cup dates (pitted or not)
- 1 cup green Sicilian olives
- 2 tbsp orange blossom water
- 1 bunch fresh coriander, chopped roughly


[Directions for Jewelled Couscous with Orange Blossom Water]

Place couscous, cumin, turmeric, salt and pepper in mixing bowl and pour over 1 cup boiling water and olive oil. Mix quickly with a fork, cover with cling wrap and set aside for about 20 minutes to sit and absorb water.

Meanwhile, place Israeli couscous and 1 ½ cups water in a small saucepan and bring to the boil with the lid off. Place lid on saucepan, reduce heat to lowest setting and simmer for 14 mins. Turn heat off and set aside.

Roughly chop fresh herbs and almonds. Uncover both couscous’ and fluff both with a fork, then add the Israeli couscous to the plain and toss to combine. Add all other ingredients and fold through. Drizzle with extra olive oil and orange blossom water and fold again. Taste and season with extra salt and pepper to taste.

[Directions for Chicken Tagine with Orange Blossom Water]

Preheat oven to 180°C.

Cut lemon lengthways into quarters then slice finely.

Heat oil in a heavy based baking dish with lid and add chicken. Brown in batches until all chicken pieces are sealed.

Place all ingredients except the orange blossom water and coriander, into the baking dish with lid and stir to combine. Put the lid on the baking dish and place in preheated oven, bake for 1 hour.

Take the baking dish out of the oven and remove lid. Add orange blossom water, stir through. Scatter chopped coriander and serve with couscous and salad.