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.
أروع طاجين مغربي باللحم والجلبانة
أروع طاجين مغربي باللحم وجلبانة ، المقادير آخر الوصف ، متنسوش لايك والإشتراك فالقناة
How to Make Moroccan Lamb or veal Tagine With Peas and Artichokes
Tajine jelbana (peas) is a delicious traditional North African meat stew that is prepared with peas, artichoke and preserved lemon.
This delicious Moroccan tagine recipe can be prepped in a pressure cooker, traditional pot or tagine clay. In this dish I used lump, you can definitely use your favorite meat :veal, goat, or chicken.
The recipe includes a slice of artichoke. You have to clean up if you are going to use fresh, preferable artichake in Marocco.You can also use frozen artichoke , and preserved lemon (see link below).
The cooking time represents a desire from Morocco for peas that are trapped tenderly. It permits the garlic to fully consume the aromatic sauce.
Ingredients:
* 1 lb. (about 1/2 kg) lamb or beef, cut into 2 to 3 pieces
* 1 medium onion, chopped
* 3 cloves garlic (finely chopped or pressed)
* 1 teaspoons salt
* 2 teaspoons ginger
* 1 teaspoon pepper
* 1 teaspoon turmeric
* 1/4 teaspoon saffron threads (crumbled)
* 2 tablespoons fresh parsley (chopped)
* 2 tablespoons fresh cilantro (chopped)
* 1/2 cup olive oil
* 2 tablespoons lemon juice ( freshly squeezed)
* 1 lb. (about 1/2 kg) peas
* 1 lb. (about 1/2 kg) artichoke bottoms
* 1 preserved lemon (optional).
Links :
None glazed tagine :
Serving moroccan tagine :
Preserved lemons :
Note :
Glazed vs Unglazed tagine.
What is the difference and which one should I buy? Tagines suitable for cooking are usually made of raw clay. Glazed tagines are ready to cook with and easier to clean. Unglazed tagines will need to be seasoned before use in order to strengthen and remove some of the raw clay taste. Some glazed tagines are ceramic and are not suitable for cooking.
Make sure what you buy is very definitely glazed clay, and not ceramic. A ceramic tagine will not be able to take the heat of either the stovetop or the oven when cooking.
In my personal opinion none glazed tagine is better experience than glazed, if you do seasoned it, however it will be easier to use glazed tagine if you are new to cooking in clay cookware.
How to season new unglazed tagine:
Prior to the first time cooking in your tagine, rub the interior and exterior of the lid and base with olive oil. Place the tagine or other clay cookware in a cold oven. Turn the oven on to 300 F/150 C, and set the timer for two hours. After two hours, turn off the oven, and leave the tagine to cool completely in the oven.
We hope you enjoy making this delicious and flavorful Moroccan dish.
music :
Transient by Liborio Conti (Free No Copyright Royalty Free Music)
Stay connected
»Pinterest:
Zhor & ouss ❤️
————————————————
مكونات:
* 1 (حوالي 1/2 كجم من لحم الضأن أو لحم البقر ، مقطع الى قطع
* 1 بصلة متوسطة مفرومة
* 3 فصوص ثوم (مفرومة ناعماً أو مضغوطة
* 1 ملعقة صغيرة ملح
* 2 ملاعق صغيرة زنجبيل
* 1 ملعقة صغيرة فلفل
* 1 ملعقة صغيرة كركم
* 1/4 ملعقة صغيرة من زعفران شعرة
* 2ملاعق كبيرة بقدونس طازج مفروم
* 2 ملاعق كبيرة كزبرة طازجة مفرومة
* 1/2 كوب زيت زيتون
* 2 ملاعق كبيرة عصير ليمون (معصور طازج)
*حوالي 1/2 كجم بزيلاء ( جلبانة)
*حوالي 1/2 كجم من قعر الخرشوف (قوق)
#طاجين_مغربي #مغربي #طاجين
@biohands2623
Tkelia (Lamb Stomach Stew) / التقلية (طبق معدة الخروف) - CookingWithAlia - Episode 975
RECIPE:
INGREDIENTS:
1kg (2 lbs) lamb organs (lungs, tripe, and fat)
1 onion, chopped
2 garlic cloves, grated
2 tomatoes, grated
1 tablespoon tomato paste
2 tablespoons olive oil
2 tablespoons finely chopped parsley, divided
1 tablespoon paprika
1 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoons ground coriander
1 tablespoons ground ginger
Salt and pepper, to taste
1/2 preserved lemon pulp
1/2 preserved lemon, cut in half
90g (1/2 cup) green olives, pitted
Water
DIRECTIONS:
NOTE: Before using the lamb lining in the recipe, it should be washed with hot water and vinegar several times until the water runs clear.
1- In a bowl, place the lamb lining, lungs and fat. Cover with hot water, and wash the organs for a few times until they are clean.
2- On a cutting board, cut the organs into large cubes.
3- Heat up a pressure cooker over medium high heat. Add the organs and cook for 20 minutes until the organs are dry.
4- Add the onion, garlic, grated tomatoes, tomato paste, olive oil, spices, and 1 tablespoon of chopped parsley. Cover the pressure cooker and cook for 5 minutes.
5- Add enough water to the pot to cover the organs, then lock the pressure cooker, and cook for 45 minutes on medium high or until the organs are tender.
6- Once the organs are done and the sauce has thickened, add the remaining tablespoon of parsley, the preserved lemon and the green olives. Mix, cover the pressure cooker, then cook for a few more minutes.
7- Serve hot with crusty bread and Moroccan mint tea.
Tangia Recipe
Visit: on How To Prepare a Tangia Recipe
ARTICHOKES ???? How to Cook and Preserve ARTICHOKE in oil ???? Pickled Artichoke hearts
Finally, after the homemade sun dried Tomatoes, the Aubergines in Oil, the Mushrooms in Oil, .... today we are preserving the Artichokes in Oil ????
You will only need:
Artichokes 20
Lemon 1
White wine 500 ml
White vinegar 500 ml
Sea salt 50 g
Black pepper 10 + 10 grains
Laurel 1 + 1 leaves
Seed oil 500 ml
Don't forget to share your experience by leaving a comment ????????
Here, on my website, you will soon find the written recipe:
APRON cuoredicioccolato.it :
Here you can buy the Cuoredicioccolato T-SHIRTS
YELLOW LOGO:
RED LOGO:
Spectacular BEER:
If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ;) thanks in advance
Here you can Help me to buy the right equipment to improve my videos:
INSTAGRAM:
FANPAGE FACEBOOK:
15% DISCOUNT on all KOTAI knives
KOTAI JAPANESE PROFESSIONAL KNIVES:
just click on the link and before payment use the discount code cioccola
RØDE Wireless GO:
Softbox Kit di Illuminazione:
ULANZI ST-08 Supporto:
DJI Osmo Action Camera:
HOW TO MAKE LAMB TAGINE WITH OLIVES & LEMON | Moroccan savoury food
This iftar, we decided to make this original Moroccan dish but with a meknes touch and it contains a burst of flavours that will leave you wanting to eat more! We hope you try out our recipes and share our videos to others!
PLEASE LIKE AND SUBSCRIBE!
Music:
Enjoy ????