LAMB KEFTA TAGINE
This is a very popular dish in Morocco. It can be bought from vendors on the street. Serve with Recipe #260654 to scoop up meat and sauce, no utensils required.
Provided by FDADELKARIM
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all the ingredients for the kefta and form into 1 inch balls with wet hands.
- Heat the olive oil over medium-low in a large tagine or stove-top casserole dish.
- Brown the lamb on all sides (3-5 minutes), then remove, leaving the oil in the pot. Drain the meatballs on paper towels.
- Add the garlic, onion, and bell pepper to the oil and saute until the onion is clear.
- Add the remaining ingredients, except the eggs and kefta to the tagine. Cover and simmer over low heat for 30 minutes until the sauce begins to thicken.
- Stir the the lemon juice into sauce then place the kefta in the tagine. Cover and simmer for another 15 minutes.
- Carefully break the eggs into the sauce and poach for a few minutes (don't overcook the eggs).
- Serve hot from the tagine with thick bread.
Nutrition Facts : Calories 514, Fat 39.1, SaturatedFat 14.2, Cholesterol 294.3, Sodium 888.2, Carbohydrate 13.6, Fiber 3.7, Sugar 5.8, Protein 27.8
MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
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