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How To make Lamb Tajine with Dates and Almonds
12 Lamb cutlets trimmed of fat
1/2 ts Freshly ground black pepper
1/2 ts Powdered saffron
2 Spanish onions finely chppd
30 g Butter cut in pieces
2 tb Honey
1 ts Ground cinnamon
2 tb Freshly chopped coriander
2 ts Lemon juice
40 g Fresh dates pitted
200 g Blanched almonds toasted
1 tb Sesame seeds toasted
Place cutlets in a greased tagine or ovenproof casserole. Add pepper, saffron, onion, butter, salt to taste and enough water to cover. Bring slowly to the boil, cover and simmer for 1.1/2 - 2 hours, or until lamb is tender, occasionally skimming any fat from the surface. Add the honey, cinnamon and coriander and cook for 5 mins longer, turning meat. Remove the cutlets from the dish with a slotted spoon and keep warm. Add lemon juice to sauce and season to taste with salt and freshly ground black pepper. Add dates and simmer, uncovered, for 10 mins, or until sauce is reduced and slightly thickened. Return meat to pan and cook until heated through. Sprinkle with almonds and sesame seeds.
How To make Lamb Tajine with Dates and Almonds's Videos
Moroccan Beef Tajine with Potatoes Recipe - CookingWithAlia - Episode 201
To view the written recipe, click this link:
Ingredients:
1 pound (500 grams) beef (or lamb) meat cut into medium sized pieces
1 medium sized onion (grated)
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
A small pinch of saffron threads (optional)
2 tablespoons olive oil
3 garlic cloves (crushed)
4 large white potatoes
10-12 green cured olives (Mediterranean or Greek style)
3-4 cups of water (around 1 liter)
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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Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine
#Tagine #Lambshank #Moroccanfood
Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.
Please subscribe to Essence Cuisine Channel for more delicious recipes from around the globe!
The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️
Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight
Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes
Add lamb shanks and brown on each side
Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)
Add 6-8 dried dates, 10-12 dried apricots
Bring to a boil and cover, transfer dish/pot to
oven
Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender
Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)
pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.
Authentic Moroccan Lamb Tagine with Dried Prunes and Almonds | Moroccan Cuisine
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LAMB TAGINE RECIPE - SORTED
Are you cooking for a crowd and don't want to spend ages in the kitchen? Then this bish-bash-bosh style tagine just needs everything chucking into a pot and leaving to do its own thing in the oven.
Get the recipe at
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Mrouzia - Sweet Lamb Tagine Recipe - CookingWithAlia - Episode 342
Mrouzia is a special Moroccan sweet and savory tagine for Eid!
WRITTEN RECIPE:
INGREDIENTS:
1 pound (500 grams) lamb or beef meat (shoulder or neck)
1/2 tablespoons Ras-El-Hanout (Moroccan spice mix)
1/2 teaspoon ground ginger
Large pinch of saffron threads
1/2 teaspoon salt (to taste)
1/2 teaspoon ground black pepper
1 onion (grated)
1/2 cup (75 grams) dried raisins
2 tablespoons vegetable oil
Whole raw almonds
2 tablespoons (28 grams) butter
1 teaspoons smen (clarified butter) - optional
2 cinnamon sticks
2 tablespoons of honey
Fried whole (blanched) almonds