Lamb Tagine With Peas Preserved Lemon And Olives Recipes

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LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE



Lamb Tagine With Preserved Lemon and Olives Recipe image

An easy Moroccan recipe for slow-cooking in a traditional tagine. Beef or goat may be substituted for the lamb.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Main Course

Time 3h45m

Yield 4

Number Of Ingredients 15

1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces
1 large onion, finely chopped
2 cloves garlic, finely chopped or pressed
1/3 cup olive oil
1/2 teaspoon smen ( Moroccan preserved butter ), optional
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric, or 1/8 teaspoon Moroccan yellow colorant
1/2 teaspoon saffron threads , crumbled
1/4 teaspoon Ras El Hanout , optional
1 handful fresh parsley and cilantro sprigs, tied into a bunch
2 1/2 cups water
1 large handful of red or green olives , or a combination
1 preserved lemon, quartered and seeds removed

Steps:

  • Gather the ingredients.
  • Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
  • Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
  • Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
  • Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
  • After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
  • Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.

Nutrition Facts : Calories 738 kcal, Carbohydrate 13 g, Cholesterol 165 mg, Fiber 5 g, Protein 43 g, SaturatedFat 18 g, Sodium 1312 mg, Sugar 3 g, Fat 57 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS



Tunisian Tagine of Lamb with Artichoke and Peas image

This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.

Provided by Wileysmom

Categories     Stew

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs lamb, cut in 2 inch pieces
3 lbs artichokes
3 lbs green peas (can is OK)
1 teaspoon ginger
1 pinch saffron
1 clove garlic
3 tablespoons olive oil
1 preserved lemon
1/2 lb olive (green, red or black)
1 bunch parsley
lemon juice

Steps:

  • Make a mixture of 2 Tbsp.
  • olive oil, ginger, saffron, and garlic.
  • Bath the meat pieces in the mixture until all sides are coated.
  • Put 1 Tbsp.
  • olive oil in the center of the tagine and place the meat pieces on top of it.
  • Clean the artichoke, take out the leaves and the core and only use the heart.
  • Skin the preserved lemon.
  • Place artichokes on top of the meat.
  • Scatter olives on the tagine and then the skin of the preserved lemon.
  • Squeeze the pulp from inside the lemon all over the vegetables.
  • Add 1/2 cup water.
  • Place in a preheated oven at 300 F.
  • for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
  • Then add the green peas and cook for 10 more minutes.
  • (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.

Nutrition Facts : Calories 933.9, Fat 40.6, SaturatedFat 11.9, Cholesterol 120, Sodium 923.9, Carbohydrate 89.5, Fiber 37.8, Sugar 19.4, Protein 62.2

MOROCCAN LAMB OR BEEF TAGINE WITH PEAS AND ARTICHOKES RECIPE



Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe image

This classic Moroccan recipe for beef or lamb tagine with peas and artichoke bottoms is perfect for a chilly fall evening meal

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h30m

Yield 6

Number Of Ingredients 14

1 lb. lamb or beef, cut into 2" to 3" pieces
1 medium onion, chopped (plus one more onion, sliced if cooking in a tagine)
3 cloves garlic , finely chopped or pressed
2 teaspoons kosher salt
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric
1/4 teaspoon saffron threads
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1/2 cup olive oil
1 lb. peas
1 lb. artichokes, trimmed
1 preserved lemon, optional

Steps:

  • Gather the ingredients.
  • Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.
  • Add about 3 cups of water, cover, and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25 minutes (or simmer conventionally for 40 to 60 minutes).
  • Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water. Cover, bring back to pressure and cook for 12 to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and If necessary, reduce liquids until a rich sauce has formed.
  • Serve with Moroccan bread for scooping up meat and vegetables.
  • Gather the ingredients.
  • If using freshly shelled peas, parboil for several minutes; drain, and set aside.
  • Coat base of tagine with a little olive oil. Slice an additional onion into rings and distribute rings on bottom of tagine.
  • In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions. Add mixture to the tagine, taking care to arrange meat in middle.
  • Surround meat with peas, then arrange artichokes all around.
  • Swirl about 2 1/2 cups of water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.
  • Close tagine and place over medium-low heat. (A diffuser is necessary if cooking over an electric burner and recommended for other heat sources as well.) Stay patient while tagine reaches a simmer-it could take some time. Once liquids have reached a simmer, continue cooking tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.
  • The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.
  • Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.

Nutrition Facts : Calories 498 kcal, Carbohydrate 24 g, Cholesterol 73 mg, Fiber 9 g, Protein 25 g, SaturatedFat 9 g, Sodium 524 mg, Sugar 6 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LAMB TAGINE WITH OLIVES AND LEMON



LAMB TAGINE WITH OLIVES AND LEMON image

Categories     Lamb

Yield 5

Number Of Ingredients 20

1/4 cup extra-virgin olive oil
1/2 cup grated onion
4 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest or one whole preserved lemon, pith removed, rinsed and quartered
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves or 1 teaspoon ras al hanout
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick (unless using cinnamon in the accompanying couscous)
Kosher salt (see note in recipe)
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
3 cups water
6 large carrots, thinly sliced
2 cups pitted green Picholine olives, rinsed (or mix of green, black and/or red olives, pitted)
1 cup flat-leaf parsley, chopped
1 cup cilantro leaves, chopped

Steps:

  • In a large bowl, mix the olive oil, grated onion, garlic, lemon zest or preserved lemon, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves or ras al hanout, saffron, (cinnamon stick) and 1 tablespoon of kosher salt (omit if using preserved lemons). Add the lamb and toss to coat. Refrigerate for 4 to 6 hours. Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest or preserved lemon. Add the water and carrots bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours. Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley and cilantro. Ladle into bowls of couscous and serve.

LAMB TAGINE WITH PEAS, PRESERVED LEMON, AND OLIVES



Lamb Tagine with Peas, Preserved Lemon, and Olives image

Categories     Bread     Sauce     Lamb     Olive     Lemon     Pea

Yield serves 6

Number Of Ingredients 11

2 pounds leg or shoulder of lamb, trimmed of excess fat and cut into cubes
2 tablespoons vegetable oil
1 onion, chopped
Salt and pepper
1 teaspoon ground ginger
A good pinch of chili powder or chili flakes (optional)
1/4 teaspoon powdered saffron
4 cups shelled fresh peas or frozen petits pois, defrosted
2 tomatoes, peeled and chopped
Peel of 1 preserved lemon, or more (see page 459), cut into pieces
12 green 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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