One Pot Moroccan Lamb Recipes

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

Ingredients

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

ONE-POT MOROCCAN LAMB

One-pot Moroccan Lamb image

Make and share this One-pot Moroccan Lamb recipe from Food.com.

Provided by JustJanS

Categories One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons oil
750 g diced lamb
500 ml beef stock or 500 ml chicken stock
2 small onions, chopped
125 g pitted prunes
100 g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup toasted slivered almonds

Steps:

Heat the oil in a large saucepan.
Add the meat in small batches, and cook over a medium heat until well browned.
Return all the meat to the pan.
Add all the remaining ingredients (except the almonds) and season with pepper.
Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
Garnish with the almonds, and serve with rice.

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