Best 3 Lamb Tagine With Potatoes And Peas Lham Bel Btata Wa Jeblana Recipes
**Lamb Tagine with Potatoes and Peas: A Moroccan Culinary Delight**
Embark on a culinary journey to Morocco with our delightful lamb tagine recipe. This traditional dish combines tender lamb, succulent potatoes, vibrant green peas, and an aromatic blend of spices. Slow-cooked in a traditional tagine pot or a Dutch oven, this hearty stew exudes warmth and comfort. As the lamb simmers in a flavorful broth infused with ginger, garlic, cumin, and paprika, it becomes fall-off-the-bone tender. The potatoes and peas add a delightful contrast of textures, while the tangy preserved lemons and sweet raisins introduce a harmonious balance of flavors. Served over fluffy couscous or crusty bread, this lamb tagine promises an unforgettable dining experience.
**Additional Recipe Options:**
1. **Vegetarian Tagine:** For a meatless variation, substitute the lamb with chickpeas or a mix of vegetables such as carrots, zucchini, and bell peppers.
2. **Chicken Tagine:** Replace the lamb with boneless, skinless chicken thighs or breasts for a lighter version of this classic dish.
3. **Beef Tagine:** If lamb is not your preference, opt for beef cubes or stew meat for a robust and flavorful tagine.
4. **Seafood Tagine:** Create a coastal twist by using a combination of fish fillets, shrimp, and mussels, simmered in a tomato-based broth.
5. **Apricot Tagine:** For a sweet and tangy twist, add dried apricots along with the raisins for a fruity dimension.
6. **Almond Tagine:** Enhance the texture and flavor by incorporating toasted almonds into the tagine during the last few minutes of cooking.
No matter your choice of protein or variation, our lamb tagine with potatoes and peas serves as an excellent foundation for your culinary exploration. Experiment with different ingredients and spices to create a tagine that reflects your unique taste preferences.
LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Dinner Lamb Onion Parsley Cilantro Potato Lamb Shank
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
- When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
- Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.
LAMB TAGINE
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 4h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
- In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
- Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
- Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
- Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
- To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams
LAMB TAGINE WITH POTATOES AND PEAS
Steps:
- Heat the oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook on low heat for about 5 minutes, turning over the meat. Cover with water, season with salt and pepper and cook, covered, over low heat, for 1 to 1 1/2 hours, or until the meat is very tender, turning the pieces over once in a while.
- Add the potatoes, cutting any large ones in half. Top up the water, if necessary, and cook 20 minutes, or until the potatoes are tender. Then add the peas, preserved lemon peel cut into thin strips, if using, olives, coriander, and parsley, and cook, uncovered, for 5 minutes longer, or until the peas are tender and the sauce reduced and thick.
- variation
- Young fava beans can be used instead of peas, but they will need to be cooked for at least 10 minutes.
Tips:
- Use high-quality ingredients, especially the lamb. Look for lamb that is fresh and has a good amount of marbling.
- Brown the lamb before stewing it. This will help to develop flavor and prevent the lamb from becoming tough.
- Use a variety of spices in your tagine. Common spices used in Moroccan cuisine include cumin, coriander, paprika, and turmeric.
- Don't be afraid to experiment with different vegetables. Besides potatoes and peas, you can also add carrots, turnips, or squash to your tagine.
- Serve your tagine with a side of bread or couscous. This will help to soak up the delicious sauce.
Conclusion:
Lamb tagine with potatoes and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its tender lamb, flavorful sauce, and hearty vegetables, this tagine is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give lamb tagine with potatoes and peas a try. You won't be disappointed!
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