Sweet K All Things Yummy: Moroccan Lamb Tagine

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Most Filipinos are not familiar with lamb as a meat dish or how to prepare it.  This is because sheep are not bred here.  If you get the opportunity to prepare lamb, here is a dish I prepared that you and your family will surely enjoy.

Moroccan Lamb Tagine

Course: Main Course
Cuisine: Mediterranean
Keyword: lamb, Mediterranean cuisine
Author: K de leon-Rieth

Ingredients

Seasoning for marinade

  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 3 tsp Kosher salt
  • ½ tsp cracked pepper
  • 1 ½ tsp cinnamon
  • 2 tsp coriander ground
  • 2 tsp paprika
  • 1/2 tbsp grated fresh ginger
  • 1/2 tsp cardamom powder

Remaining ingredients

  • 1 1/2 kilos of lamb shanks
  • 1 onion large, sliced
  • 1 cup vegetable broth
  • 10 saffron threads
  • 2 tbsp tomato paste
  • 2 tsp cornstarch
  • 2 tbsp parsley chopped
  • 10 dried apricot slices cut in half
  • 3 tbsp pistachios shelled
  • 6 Wedged potatoes

Instructions

For the seasoning and marinating the lamb

  • In a small bowl mix together all the spices.
  • Place the cut-up lamb in a bowl and drizzle with olive oil. Mix in thoroughly with your hands.
  • Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands.
  • Place in the refrigerator for 3 hours.

To prepare the lamb.

  • Sauté onions on the bottom of the tagine dish, and with a pinch of salt and pepper Sweat them down for about 20 minutes on medium.
  • Slowly, add the meat, cook for about 20 minutes, uncovered, and stirring often.
  • In a bowl, whisk together the broth, tomato paste, cornstarch, and add to the meat. Add the saffron to the tagine
  • Stir in the apricots and pistachios.
  • Cover, and cook for 1 hour on low. Occasionally stirring it to prevent burnt meat at the bottom of the pan
  • Add potatoes
  • Cover again, and cook for an additional 30 minutes, or until the potatoes are soft. Sprinkle the parsley on top.

Video

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