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How To make Lamb& Pear Tagine.
2 lg Onions, peeled & sliced
1 kg Lean lamb, leg or shoulder
-cut into 4cm cubes. 4 Pears, peeled cored & cut
-into 4cm chunks 1/2 c Sultanas
1/2 c Silvered almonds
1 tb Olive oil
1 t Cumin
1 t Ground coriander
1 t Ground ginger
1 t Cinnamon
1 t Black pepper
Water, to cover the meat Salt, to tast
Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1.In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2.Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.
How To make Lamb& Pear Tagine.'s Videos
Moroccan tagine recipe
Chef Leo is going to show you how to cook a moroccan tagine. Enjoy!
Here is the recipe:
Cooking Time: 2 hours
Preparation time: 20 min
Serves: 4
Ingredients
· 2 pounds lamb meat, cubed
· 4 pears - peeled, cored and cubed
· 1 tsp ground black pepper
· 2 onions, peeled and sliced
· 1 tsp ground cumin
· 1 tbsp olive oil
· 1 tsp ground ginger
· 1 tsp ground coriander seed
· 1/2 cup golden raisins
· 1/2 cup blanched slivered almonds
· 1 tsp ground cinnamon
· salt to taste
Instructions
In a nonstick pan, heat the oil and fry the onions for 2 minutes. Stir in the lamb and brown them.Add the coriander, cumin, ginger, cinnamon, salt and pepper.Stir for 1 minute and pour in the water covering the meat.Cover with lid and simmer for about 2 hours on low heat. Take off the lid and stir in the pears, almond, and raisins. Cook for another 5 minutes and serve hot with rice.
Quince and Okra Chicken Tagine / طاجين البامية و السفرجل - Episode 944
RECIPE:
INGREDIENTS:
For the quince
1kg (2 pounds) quince
500ml (2 cups) water
2 tbsp lemon juice, divided
For the tagine
250g (1/2 pound) okra
2 tbsp olive oil
600g (1.3 pounds) chicken
1 yellow onion, diced
3 garlic cloves, grated
1 tomato, grated
1 tsp salt
1 tsp ginger
1/2 tsp turmeric
1/2 tsp pepper
1 tbsp paprika
500ml (2 cups) water
1 tbsp chopped parsley
1 tbsp chopped cilantro
For decoration
Parsley, chopped
DIRECTIONS:
Step 1: Preparing the quince
1- Wash the quince, then remove its core and seeds. Cut the quince into 4 pieces, then place it in a large bowl filled with water and 1 tablespoon of lemon juice to prevent oxidation.
2- Drain the quince, then place it in a large pot. Add the water and remaining tablespoon of lemon juice, then bring the water to a boil. Cover the pot and cook for 15 minutes.
Step 2: Preparing the tagine
3- Wash the okra and trim the stem ends. Place it in a bowl of water and set it aside.
4- Heat up the olive oil in a pot over medium heat. Add the chicken and cook for 5 minutes.
5- Add the onion and garlic, then cook for another 5 minutes while stirring.
6- Add the tomato and the spices. Mix to combine, then cook for 2 minutes.
7- Add the water to the pot and bring it to a boil.
8- Drain the okra and the quince, then add them to the pot along with the parsley and coriander. Cover the pot and cook for 40 minutes. Check the pot every 15 minutes and add more water if needed.
9- Once the chicken is fully cooked and the sauce has thickened, serve in a tagine or serving plate. Sprinkle with parsley, then serve warm with Moroccan bread.
Exodus Travels Cookbook: Moroccan Lamb Tagine Recipe
Chef Phil Vickery gets hands on with the new Exodus Travels Cookbook. This installment recreates an authentic Moroccan favourite - the lamb tagine.
For more information visit:
الطاجن المغربي باللحم والزيتون بطريقة الشيف بن قاسم | Moroccan lamb tagine recipe
المكونات:
لحم نعيمي 1/2 - 1 كيلو
حبة بصل
3 فصوص ثوم
ملعقة صغيرة زنجبيل
ربع كوب زيت زيتون
ملعقة صغيرة فلفل اسود
ملعقة صغيرة كركم
ملعقة صغيرة ملح
زيتون اخضر
الطريقة:
نحمس اللحم بزيت الزيتون
ثم نضيف البصل والثوم والزنجبيل
نضيف البهارات والملح ثم نتركه يطبخ لمدة ساعة
نضيف الزيتون ونتركه يطبخ عشرة دقائق وبالعافيه
________________________
Ingredients:
1-1/2 K pieces of lamb
1 Onion
3 Garlic cloves
1 tsp Grated ginger
1/4 cup of olive oil
1 tsp Black pepper
1 tsp Turmeric (curcuma)
1 tsp Salt
Green olive as preferred
Method:
Cook the lamb with olive oil, then add the onion, garlic and ginger
Add all the spices and leave it to cook for an hour
Add the green olives and let it simmer for 10 more minutes then serve
Bon appetit
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How to make lamb tagine in a pressure cooker video - Allrecipes.co.uk
Watch this video to see how to make lamb tagine - in your pressure cooker! Making the tagine in your pressure cooker is not only quick, but ensures tender meat every time.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Crystal@Home | Sunday Cooking with Chef Jon Ashton | Moroccan Lamb Tagine