Lamb Tagine With Potatoes And Peas Lham Bel Btata Wa Jeblana Recipes

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LAMB, SQUASH & APRICOT TAGINE



Lamb, squash & apricot tagine image

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Provided by Good Food team

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 13

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
  • Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
  • Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

LAMB TAGINE WITH POTATOES AND PEAS (L'HAM BEL B'TATA WA JEBLANA)



Lamb Tagine With Potatoes and Peas (L'Ham Bel B'Tata Wa Jeblana) image

Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.

Provided by Anissa Helou

Categories     HarperCollins     HarperCollins     Dinner     Lamb     Onion     Parsley     Cilantro     Potato     Lamb Shank

Yield 4-6 servings

Number Of Ingredients 15

4 lamb shanks (3 pounds 5 ounces/1.5 kg total)
2 medium onions (10 1/2 ounces/300 g total), halved and cut into thin wedges
2 cloves garlic, finely chopped
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon finely ground black pepper
Good pinch of saffron threads
Sea salt
1/4 cup (60 ml) extra-virgin olive oil
1/4 bunch flat-leaf parsley (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1/4 bunch cilantro (2 ounces/50 g), most of the bottom stems discarded, finely chopped
1 pound 2 ounces (500 g) new potatoes, scrubbed clean and left whole if very small or halved if medium
9 ounces (250 g) fresh or thawed frozen petits pois (see Note)
Moroccan bread, for serving

Steps:

  • Put the shanks, onions, garlic, spices, and a little salt into a large pot. Add water to barely cover, about 4 cups (1 liter) and bring to a boil over medium-high heat. Add the oil, then reduce the heat to medium-low. Cover and cook for 30 minutes. Turn the shanks over in the sauce and cook for another 15 minutes. Turn the meat again and cook for another 15 minutes, or until the meat is tender. If the shanks are not tender after an hour, cook for 15 to 30 minutes longer, adding a little more water.
  • When the meat is tender, add the herbs (reserving a little cilantro for garnish) and potatoes and cook for another 15 minutes, stirring occasionally, until the potatoes are just done. Add the peas and cook uncovered for another few minutes, until the peas are cooked. Taste and adjust the seasoning if necessary. If the sauce is still runny, let it bubble hard uncovered until the sauce has thickened.
  • Transfer meat and vegetables to a serving dish. Garnish with the reserved cilantro and serve very hot with Moroccan bread.

MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

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

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

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.

LAMB TAGINE



Lamb Tagine image

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

Provided by BenevolentEmpress

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 10h45m

Yield 4

Number Of Ingredients 24

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g

LAMB TAGINE



Lamb Tagine image

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 4h

Yield 8 servings

Number Of Ingredients 21

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

Steps:

  • In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
  • Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
  • Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
  • Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
  • To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams

LAMB TAGINE WITH TOMATOES AND POTATOES



Lamb Tagine with Tomatoes and Potatoes image

I bought the tagine, the pot used to cook this dish for my son about 10 years just so we could cook this Moroccan dish more authentically at home. If you don't have a tagine you may use a enameled cast iron Dutch oven that has the ribs on the lid which helps return juices to the pot.

Provided by Marsha Gardner

Categories     Other Main Dishes

Time 2h

Number Of Ingredients 9

1/2 c olive oil, extra virgin
3/4 tsp ground ginger
good pinch saffron threads
2 1/2 lb lamb shoulder, cut into chunks
3 qt tomatoes, canned, peeled tomatoes, drained and coarsely chopped
kosher salt
freshly ground black pepper
1 1/2 lb potatoes, cut into medium chunks
1/2 c flat leaf parsley, plus extra for garnish

Steps:

  • 1. Put oil and spices in a large saucepan and mix together. Add meat, turn turn few times in the spiced oil, and let marinate.
  • 2. Add tomatoes and salt and pepper to taste and barely cover with water, between 1/2 and 1 cup, depending on how juicy the tomatoes are. Place over medium-high heat and bring to a boil.
  • 3. Pour into the tagine cook, covered, for 45 minutes to 1 hour, turning the meat regularly in the sauce until the sauce is quite reduced.
  • 4. Add tomatoes and parsley, reduce heat to low. and simmer for another 30-45 minutes or until the meat and potatoes are done and the sauce is very thick. Serve hot with a good bread.
  • 5. Be careful to not use a high heat when using the tagine on a cooktop. I use a heat diffuser with mine or I have placed the tagine in the oven at 350-degrees and let the oven do the work for me.

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

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