Best 3 Lamb Tagine With Peas Preserved Lemon And Olives Recipes
Tantalize your taste buds with an exotic culinary journey to Morocco with this enticing lamb tagine recipe. This traditional North African dish is a captivating symphony of flavors, where succulent lamb is braised to perfection in a fragrant broth infused with an array of aromatic spices, including cumin, ginger, and turmeric. The lamb is nestled amidst a vibrant tapestry of vegetables, including carrots, turnips, and tomatoes, creating a colorful and flavorful medley. Preserved lemons and briny olives add a delightful tang and depth of flavor, while fresh herbs like cilantro and parsley bring a refreshing touch. Served over a bed of fluffy couscous, this lamb tagine is a feast for the senses, offering a harmonious balance of sweet, savory, and tangy notes.
This recipe also includes variations to cater to different preferences and dietary restrictions. For a vegetarian version, protein-rich chickpeas replace the lamb, creating a hearty and flavorful tagine. Additionally, there's a gluten-free option that swaps out couscous for quinoa, ensuring that everyone can indulge in this Moroccan delight.
LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE
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An easy Moroccan recipe for slow-cooking in a traditional tagine. Beef or goat may be substituted for the lamb.
Provided by Christine Benlafquih
Categories Dinner Entree Main Course
Time 3h45m
Yield 4
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
- Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
- Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
- Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
- After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
- Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.
Nutrition Facts : Calories 738 kcal, Carbohydrate 13 g, Cholesterol 165 mg, Fiber 5 g, Protein 43 g, SaturatedFat 18 g, Sodium 1312 mg, Sugar 3 g, Fat 57 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
LAMB TAGINE WITH LEMON AND OLIVES
A tagine is a Moroccan-style stew featuring succulent chunks of meat, often lamb, cooked in a mixture of vegetables and fruit. Traditional tagines are usually flavored with aromatic spices such as ginger, cumin, and saffron and served over couscous.
Provided by Cooking Light
Time 1h55m
Yield 6 servings (1/2 cup couscous and about 3/4 cup stew)
Number Of Ingredients 17
Steps:
- 1. Sprinkle lamb with 1/2 teaspoon salt and 1/8 teaspoon red pepper. Heat a large Dutch oven over medium-high. Add 2 teaspoons oil to pan; swirl to coat. Add half of lamb; sauté 5 minutes or until browned. Remove lamb from pan; place on a plate. Repeat with remaining lamb.
- 2. Add 1 teaspoon oil to pan. Add 1/8 teaspoon red pepper, onion, ginger, cumin, cinnamon, saffron, and garlic; sauté 2 minutes. Stir in lamb, any accumulated juices, and stock; bring mixture to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Stir in carrot and 1/4 teaspoon salt. Partially cover; cook 1 hour. Add raisins and olives. Remove from heat; add cilantro and juice. Serve with couscous.
Nutrition Facts : Calories 421, Carbohydrate 38g, Fat 13g, Fiber 4g, Protein 37g, SaturatedFat 3g, Sodium 768mg, Sugar 11g
LAMB TAGINE WITH PEAS, PRESERVED LEMON, AND OLIVES
Steps:
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger, chili if using, and saffron. Cover with water and cook, covered, for 1-1 1/2 hours, until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon peel, and olives and cook, uncovered, a few minutes longer, until the peas are tender and the sauce is reduced.
- Serve hot with bread or couscous.
Tips:
- Choose high-quality lamb: Opt for a flavorful cut of lamb, such as lamb shoulder or leg, to ensure a tender and succulent dish.
- Use fresh spices: Freshly ground spices, such as cumin, coriander, and paprika, provide a more intense flavor compared to pre-ground options.
- Don't overcrowd the pan: To prevent the lamb from steaming instead of browning, cook it in batches if necessary.
- Simmer for maximum flavor: Allow the tagine to simmer gently for at least 1 hour, or until the lamb is fall-off-the-bone tender.
- Add vegetables and fruits: Incorporate a variety of vegetables, such as carrots, turnips, and zucchini, to enhance the dish's texture and nutritional value. Dried fruits, like apricots or raisins, add a touch of sweetness and complexity.
- Garnish with fresh herbs: Before serving, sprinkle some chopped fresh herbs, such as cilantro, parsley, or mint, over the tagine to brighten up the flavors and add a pop of color.
Conclusion:
Lamb tagine with peas, preserved lemon, and olives is a delightful dish that captures the essence of Moroccan cuisine. Its aromatic blend of spices, tender lamb, and vibrant vegetables creates a harmonious and flavorful experience. Whether you're hosting a special occasion or enjoying a cozy dinner at home, this tagine is sure to impress with its rich and authentic flavors. Experiment with different ingredients and techniques to personalize the recipe and make it your own. Bon appétit!
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