Tantalize your taste buds with an exotic culinary journey to Morocco with this easy lamb tagine recipe. This aromatic dish, prepared in a traditional tagine or a Dutch oven, is a symphony of flavors that will transport you to the vibrant souks of Marrakech. Discover the secrets of creating tender lamb infused with a chorus of spices, dried fruits, and fragrant herbs. Embark on a culinary adventure as we guide you through the steps of preparing this delectable dish, along with variations that cater to different dietary preferences and introduce you to the diverse world of tagine cooking.
**Recipes featured in the article:**
* **Easy Lamb Tagine:** This classic recipe is a crowd-pleaser, featuring succulent lamb shoulder braised in a flavorful broth of tomatoes, onions, garlic, ginger, and an array of spices. Dried apricots and plump raisins add a touch of sweetness, while fresh cilantro brings a burst of freshness.
* **Vegetarian Tagine:** For a meatless twist, try this hearty and flavorful vegetarian tagine. A medley of roasted vegetables, such as zucchini, carrots, bell peppers, and sweet potatoes, is simmered in a rich tomato-based sauce, infused with aromatic spices and herbs. Chickpeas add a boost of protein and texture, making this dish a satisfying and nutritious meal.
* **Chicken Tagine with Lemon and Olives:** This tangy and savory tagine showcases tender chicken thighs browned to perfection and braised in a vibrant sauce of preserved lemons, green olives, and fragrant herbs. The brightness of the lemon and the salty brininess of the olives create a delightful contrast of flavors.
* **Fish Tagine with Saffron and Fennel:** Experience the delicate flavors of the sea with this elegant fish tagine. Fresh fillets of white fish are gently poached in a saffron-infused broth, along with fennel, tomatoes, and a hint of chili. The result is a light and aromatic dish that showcases the natural sweetness of the fish.
FAMILY MEALS: EASY LAMB TAGINE
Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h20m
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 15
Steps:
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
Nutrition Facts : Calories 413 calories, Fat 21.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 22.4 grams sugar, Fiber 6.4 grams fiber, Protein 27.2 grams protein, Sodium 1 milligram of sodium
EASY LAMB TAGINE
This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices - cumin, ginger, coriander and cinnamon. It's low in calories too.
Provided by delicious. magazine
Categories Cheat's recipes
Time 1h10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
- Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
- Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
- Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.
Nutrition Facts : Calories 306kcals, Fat 17.1g (4.4g saturated), Protein 25.9g, Carbohydrate 16.1g (13.7g sugar)
SLOW COOKER LAMB TAGINE
Cook something hearty and exotic for the family when it's cold outside, like our lamb tagine. If you can't get dried cherries, use apricots or prunes instead
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the lamb in the oil in batches and tip it into the slow cooker. Fry the onion in the same pan for 5 mins or until it softens a little. Add the carrots and spices, stir everything together, add the tomato purée, stock and 250ml water and swirl everything around the pan. Tip into the slow cooker. Add the sweet potato, dried cherries, honey and another 500ml water.
- Cook on low for 8 hrs or high for 4 hrs. Stir in the coriander and serve with couscous. Leave to cool before freezing.
Nutrition Facts : Calories 649 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
LAMB TAGINE
Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you could also use a slow cooker to make it even more convenient.
Provided by Mary Berry
Categories Main course
Yield Serves 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 150C/130 Fan/Gas 3
- Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides - this may have to be done in batches. Using a slotted spoon transfer to a plate.
- Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. Bring up to the boil, stirring, add the lamb and seasoning. Cover and transfer to the oven for about 1½ hours, or until tender.
- Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.
- Serve sprinkled with chopped parsley and with the couscous alongside.
Tips:
- For the best flavor, marinate the lamb for at least 2 hours or overnight.
- If you don't have a tagine, you can use a large Dutch oven or heavy-bottomed pot.
- Add the vegetables to the tagine in layers, starting with the onions and carrots on the bottom.
- Nestle the lamb shanks in the center of the tagine, surrounded by the vegetables.
- Cover the tagine and cook over medium-low heat for 1 1/2 to 2 hours, or until the lamb is tender.
- Serve the lamb tagine over couscous or rice.
Conclusion:
This easy lamb tagine recipe is a delicious and hearty meal that is perfect for a special occasion or a weeknight dinner. The lamb is braised in a flavorful sauce made with tomatoes, onions, carrots, and spices, and it is fall-off-the-bone tender. Serve it over couscous or rice, and you have a complete meal that is sure to please everyone at the table.
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