SPICED LAMB TAGINE WITH PRESERVED LEMON AND GREEN OLIVES
Make and share this Spiced Lamb Tagine With Preserved Lemon and Green Olives recipe from Food.com.
Provided by simontchambers
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a saucepan large enough to hold the lamb, heat a good splash of olive oil, add the vegetables and garlic and cook overlow heat for 15 to 20 minutes or until completely soft but not brown.
- Add the mixed spices to the vegetables and increase the heat to medium and stir for 2 minutes.
- Add the lamb, tomatoes, bay leaves, thyme and enough stock/water to cover the lamb.
- Bring to the boil, skim the surface of any fat, then reduce the heat to low and simmer very gently for 2 hours or until the meat is very tender.
- Skim the fat from the surface again, then add the honey, harissa, olives and preserved lemon.
- Season to taste with salt and pepper, then transfer to a tagine dish for serving.
- Scatter the herbs generously over the top and serve immediately, with steamed couscous on the side.
Nutrition Facts : Calories 652, Fat 43.9, SaturatedFat 18.3, Cholesterol 142.6, Sodium 512.6, Carbohydrate 24, Fiber 3, Sugar 13.2, Protein 39.5
LAMB TAGINE WITH GREEN OLIVES AND LEMON
Make and share this Lamb Tagine With Green Olives and Lemon recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large, zip top bag, combine olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne pepper, cloves, saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess air. Refrigerate 4-6 hours, turning occasionally.
- Empty the bag into a tagine or a medium enameled cast-iron casserole. Remove the lemon zest and discard. Add the water, carrots and onion, and bring to a simmer. Cover and cook over low heat 2 hours or until lamb is quite tender.
- Remove fat from broth. Rinse olives well and add to pan. Season with salt to taste. Remove from heat and add parsley, cilantro and lemon juice. Serve with couscous.
Nutrition Facts : Calories 450.8, Fat 36.6, SaturatedFat 13.4, Cholesterol 95.3, Sodium 1042, Carbohydrate 7.5, Fiber 2.5, Sugar 2.5, Protein 23.1
LAMB TAGINE WITH GREEN OLIVES
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don't have a tagine - a covered Dutch oven will work just fine.
Provided by Amanda Hesser
Categories dinner, main course
Time 2h50m
Yield Serves 4
Number Of Ingredients 32
Steps:
- Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
- In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
- Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
- Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
- While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
- About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
- Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.
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.
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LAMB TAGINE WITH LEMON AND OLIVES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
- Sprinkle lamb with 1/8 tsp salt and 1/8 tsp black pepper. In a medium heavy nonstick skillet over medium-high heat, warm oil. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1/4 cup broth and tomato paste until blended; cook, stirring, 1 minute.
- In a 2-qt slow cooker, combine carrot and onion mixture. Top with lamb, squash, and chopped tomato. Sprinkle with remaining 1/8 tsp salt and 1/8 tsp black pepper. Pour in remaining 3/4 cup broth. Cover and cook until lamb and vegetables are fork-tender, 3 to 4 hours on High or 6 to 8 hours on Low.
- About 15 minutes before cooking time is up, stir in peas, olives, and lemon juice. Spoon stew evenly into 2 large shallow bowls. Sprinkle with almonds. With fingers, crush mint and sprinkle over stew.
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