Lamb and apricot tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and apricot tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb and apricot tagine.  

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  
2. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  
3. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Moroccan Tagine Recipes:

Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous

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Chicken and vegetable tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and vegetable tagine Recipe. Enjoy tasty Moroccan food and learn how to make Chicken and vegetable tagine. 

If you've got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.

Ingredients (serves 4)

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 cups vegetable stock
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved
700g chicken thigh fillets, cut into 3cm pieces
1 1/2 cups couscous
1/3 cup coriander leaves, roughly-chopped

Method

1. Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
  
2. Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
  
3. Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
  
4. Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.

Notes
Vegetarian option: Reduce chicken to 600g. Follow steps 1 to 2. Remove 1/4 of mixture to smaller saucepan. Place over medium heat. Add 125g can drained and rinsed chickpeas. Cook for 5 minutes or until warmed through. Spoon over couscous. Serve.

Source
Super Food Ideas - October 2006, Page 69
Recipe by Tracy Rutherford

More Moroccan Tagine Recipes:

Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine

Save and share Chicken and vegetable tagine recipe

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Lamb & broad bean tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb & broad bean tagine Recipe. Enjoy tasty Moroccan food and learn how to make Lamb & broad bean tagine.

Preparation Time 20 minutes
Cooking Time 105 minutes

Ingredients (serves 4)

2 tbs olive oil
4 (about 300g each) lamb shanks
2 large red onions, halved, sliced
4 garlic cloves, crushed
1 tbs ground cumin
1 7cm cinnamon stick
2 400g cans Italian diced tomatoes (La Gina brand)
250ml (1 cup) beef stock
375g (2 1/2 cups) shelled fresh broad beans
Salt & freshly ground black pepper
190g (1 cup) couscous
250ml (1 cup) boiling water
1 tsp finely grated fresh lemon rind
1/4 cup loosely packed chopped fresh continental parsley

Method

1. Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks. Add onions and cook, stirring, for 3-4 minutes or until soft. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.

2. Return lamb shanks to pan. Add tomatoes and stock. Cover, bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.

3. Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.

4. Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.

5. Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork. Add lemon rind, season with salt and pepper, and stir well to combine.

6. To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

Notes
Note: You will need about 1.2kg of fresh broad beans for this recipe.

Source
Good Taste - August 2002, Page 80
Recipe by Kerrie Mullins

More Moroccan Tagine Recipes:

Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

Save and share Lamb & broad bean tagine recipe

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