Moroccan Lamb Tagine With Figs Recipes

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MOROCCAN LAMB TAGINE WITH FIGS



MOROCCAN LAMB TAGINE WITH FIGS image

Yield 4 Servings

Number Of Ingredients 15

2 tablespoons olive oil (divided)
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 onion, sliced thin
1½ teaspoons salt (divided)
2 tablespoons tomato paste
1 teaspoon ground ginger
¼ teaspoon crumbled saffron
1 cinnamon stick
1 14-ounce can reduced sodium chicken broth
2½ cups water
6 ounces dried figs, stemmed and halved or quartered lengthwise (about 1½ cups)
1 tablespoon honey
1¼ teaspoons freshly ground black pepper
2 tablespoons sesame seeds, toasted (see note)
Fresh cilantro leaves (optional)

Steps:

  • In a Dutch oven, heat 1 tablespoon of the oil over moderately high heat. Add half the lamb and cook, stirring once or twice, until well-browned, about 5 minutes. Remove the lamb from the pan. Repeat with the remaining oil and lamb. Reduce heat to medium low and add the onions and ¼ teaspoon salt to the pan. Cook, stirring frequently, until the onions are tender and beginning to brown. Be careful not to burn the browned bits in the bottom of the pan. Add the tomato paste and cook, stirring constantly, for 1 minute. Return the lamb to the pan along with the ginger, saffron, cinnamon and 1 teaspoon salt; stir to combine. Add the chicken broth and water and bring to a boil. Reduce the heat to low and simmer, partially covered, until the meat is tender, about 1 hour and 15 minutes. Remove the cinnamon stick. Tilt the pan to the side and remove any fat floating on the top of the sauce with a spoon. Add the figs, honey, black pepper and the remaining ¼ teaspoon salt and bring to a simmer. Simmer, partially covered, until the sauce thickens slightly, about 10 minutes. Taste and adjust seasoning. Serve the tagine with the sesame seeds and cilantro (if using) sprinkled over the top. Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown.

MOROCCAN LAMB TAGINE (MROUZIA)



Moroccan Lamb Tagine (Mrouzia) image

A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.

Provided by Kate Veeoh

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h50m

Yield 12

Number Of Ingredients 27

½ cup water
1 tablespoon paprika
1 ½ teaspoons ras el hanout
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon ground turmeric
salt to taste
¼ teaspoon red pepper flakes
3 pounds lamb shoulder, trimmed and cut into cubes
½ cup butter
2 medium onions, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
3 cups chicken stock, or more as needed
2 cups whole blanched almonds
1 cup diced carrots
1 cup chopped dried apricots
½ cup raisins
½ cup pitted, chopped prunes
⅓ cup honey
1 tablespoon lemon juice, or more to taste

Steps:

  • Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
  • Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
  • Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
  • Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g

MOROCCAN LAMB SHANKS WITH DRIED FRUITS



MOROCCAN LAMB SHANKS WITH DRIED FRUITS image

Categories     Lamb     Braise     Dinner

Yield Serves 4

Number Of Ingredients 21

2 tbsp olive oil
1 small onion grated
1 tbsp minced garlic
1 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp coarsely ground black pepper
4 Australian or New Zealand lamb shanks, 12-16 ounces each
2 tbsp olive oil
2 cups thinly sliced sweet onion
1 cup chopped carrots
1 cup tawny Port or other sweet wine, such as Madeira or Marsala
2 cups beef broth
peel of 1 lemon
3 tbsp chopped crystallized ginger
3/4 cup bite-size pitted prunes
3/4 cup small mission figlets
1/2 cup dried apricots
juice of 1/2 lemon
2 tbsp honey

Steps:

  • Combine first 8 ingredients in large bowl and coat meat with this mixture; can be marinated several hours or overnight, or proceed immediately with cooking. Preheat oven to 350. Heat additional 2 tbsp olive oil in large Dutch oven or roasting pan over medium heat and brown the lamb shanks on all sides, two at a time (takes about 8 minutes per batch), and then remove to platter. Add onions and carrots to pot and cook over medium heat, stirring often, until onions are nicely browned, about 10 minutes. Add the wine, scraping up any browned bits, then add beef broth and lemon peel. Bring to simmer, put lamb shanks back in the pot in one layer, spooning the sauce & vegetables over them. Cover tightly and bake for 90 minutes, opening the oven a couple of times to turn the lamb and admire your progress. Add chopped ginger, dried fruits, lemon juice and honey and bake another 30 minutes. Remove meat and fruits to deep serving dish. Reduce sauce over high heat about 5 minutes until it turns a rich glossy brown. Pour sauce over lamb and serve, or cool and refrigerate overnight to be reheated next day.

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