Moroccan Lamb Tajine with Turnips Recipe - CookingWithAlia - Episode 87
To view written recipe, click here:
How to make a unique Moroccan dish with lamb shoulder, turnips, and chickpeas for the Eid. The turnip holds all the flavors of the meat and spices, and has a buttery texture that simply melts in your mouth. This is a great dish to try if you have never used turnip before!
[ENG] Traditional Moroccan Menu / مائدة أطباق مغربية - CookingWithAlia
La Maison Arabe ( Dada Series showcase staple Moroccan recipes that are part of La Maison Arabe cooking school menu and now, that you can easily make at home! This series is 10 video
1:04 Carrot and Golden Raisin Salad (
3:35 Cheese Stuffed Pastries (Briwat) (
7:26 Moroccan Zucchini Salad (
9:42 Taktouka - Pepper & Tomato Dip (
12:42 Beef Tagine with Green Peas (
16:57 Fish Tagine With Vegetables (
22:04 Moroccan Chicken Tagine (Stew) (
25:46 Berber Vegetable Tagine (
31:37 Moroccan Coconut Ghriba (
34:39 Moroccan Mint Tea (
Greg Malouf - Cooking a Lamb Kifta Tagine
Renowned chef and master of Middle Eastern spices Greg Malouf (Momo) demonstrates how to make his lamb kifta tagine with egg and artichoke.
Ingredients:
800g lamb, finely minced
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
1 tsp dried mint
¼ tsp cayenne pepper
Sea salt and white pepper
2 tbsp olive oil, for frying
½ bunch flat leaf parsley, picked, chopped, to garnish
1/3 bunch coriander, roots removed, picked, chopped, to garnish
Sauce:
2 tbsp olive oil
3 medium onions, finely chopped
1 clove garlic, finely chopped
2 long green chillies, deseeded, sliced
6 vine-ripened tomatoes, chopped
1 tsp cumin powder
1 tsp coriander powder
10 strands saffron
2 cinnamon sticks
½ tsp cayenne pepper
Sea salt and white pepper
500ml chicken stock
8 small free-range eggs
6 pickled artichokes, in oil
150g goats' cheese
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Preparation:
To make the meatballs, in a large bowl, combine the lamb, onion, parsley, mint, cayenne, salt and pepper. Mix well. Using wet hands, take a tablespoon of the mixture to form a walnut-sized ball. Repeat with the remaining mixture. Heat the 2 tablespoons of oil, add the meatballs and cook until brown. Drain on kitchen paper.
To prepare the sauce, heat the oil in a heavy-based casserole dish. Add the onion and garlic. Sauté until the onions are translucent. Add the chilli, olive oil, tomato, cumin, coriander powder, saffron, cinnamon, cayenne, and salt and pepper. Stir well. Add the stock, stir, and bring to the boil. Reduce heat to low and simmer, uncovered, for 30 minutes, or until it has reduced to a very thick gravy.
Add the meatballs to the sauce and continue cooking for a further 10 minutes. Carefully break the eggs into the sauce, add artichokes and goat's cheese. Cook, covered, for 5 minutes or until the eggs are just set.
Garnish with the parsley and fresh coriander. Serve with Arabic bread to mop up the runny egg yolks. Alternatively, serve with plain buttered couscous and a dollop of thick natural yoghurt.
Lamb and Artichoke Tagine- Kanan’s kitchen طاجين بالقوق
Another classic Tagine this time I am sharing with you one of the unique combination of lamb an artichoke Tagine.
This Tagine is very popular in spring season, it’s common in Morocco to add green peas to this delicious artichoke and lamb Tagine, unfortunately, I didn’t have any this time.
Let me know if you like the video ????????
Traditional Moroccan Beef Tagine with Artichoke Hearts and peas
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Moroccan Lamb tagine with green peas and artichokes (طاجين الجلبانة و القوق)
This lamb tagine is popular in Morocco especially during artichokes season
It’s a healthy and very tasty tagine.
For 2 people you will need:
1/2 kilo baby lamb
1 medium onion finely chopped
2 cloves of garlic
1 fresh tomato puréed
1/2 cup green peas
3-4 artichoke hearts
1 green chilli
Fresh coriander
2 tbsp of extra virgin olive oil
Salt to taste
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp ginger
1/4 tsp pepper
1/4 tsp red chilli
Follow the recipe in this video to make this authentic Moroccan tagine
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