Lamb Tajine With Apples And Baby Okra Recipes

WILD ARTICHOKE TAJINE

Steps:

• If using a tajine: Mix the oil, herbs, spices, salt, 2 cloves the garlic, and water in a bowl. Rub the lamb with 1/2 of the oil mixture. Place the lamb mixture in the bottom of the tajine. Top with onions and remaining garlic. Surround the lamb with the artichokes, then cover the lamb and artichokes with the rest of the oil mixture. Close the tajine with the conical top, then cook on the stovetop at medium heat for 1 1/2 to 2 hours. Uncover the tajine, garnish with olives, lemon juice, and slices of the preserved lemon.
• If cooking in a pot: Use the heaviest pot available. Preheat slowly over stove at medium heat. Add the olive oil, braise the lamb in oil until slightly brown, and then add the onion and garlic. Stir well for few minutes.
• Add the herbs, spices, and water. Season, to taste. Cook for 10 minutes. Put in the artichokes and the olives. Continue cooking for another 35 minutes. Remove the artichokes, turn the fire to low, and simmer the sauce for 15 minutes. Serve on a large platter. Place lamb in center, then garnish with artichokes then olives. Top with remaining sauce. Follow with lemon juice and preserved lemon. Serve hot.

BAMYA

Steps:

• Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside.
• Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water.
• Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.

LAMB TAGINE

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.