Recipe: Yummy Lamb tagine

Lamb tagine. Remove to a plate, and repeat with remaining lamb. Pat lamb dry with paper towels, then season on all sides with salt. Pat the lamb shanks dry with paper towels.

Lamb tagine Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. You can have Lamb tagine using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lamb tagine

  1. It’s of Meat.
  2. It’s 2 pounds of lamb.
  3. Prepare of Spices.
  4. Prepare 2 teaspoon of cumin.
  5. It’s 2 teaspoon of cinnamon.
  6. You need 2 teaspoon of coriander.
  7. You need 1 teaspoon of salt.
  8. You need 2 teaspoon of paprika.
  9. It’s 1/2 teaspoon of pepper.
  10. It’s 2 of garlic gloves.
  11. You need of Veggies.
  12. Prepare 1 of sweet potatoe.
  13. Prepare 4 of carrots.
  14. Prepare 1 of onion.
  15. Prepare 1/2 can of chickpeas.
  16. Prepare 200 g of dried prunes.
  17. It’s 100 g of dried apricots.

It takes very little time to prepare with the oven taking most of the strain, but you. A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared. This recipe was developed by Geoffrey for the Sunday Herald.

Lamb tagine instructions

  1. Prepare.
  2. Cook in slow cooker for 3 hours on high.
  3. Eat.

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. Preparing the Lamb • Bone-in lamb gives this tagine a rich sauce, thanks to the marrow content of the bones, along with plenty of soft, succulent meat. Lamb neck, if you can get it, is particularly juicy. • Salting the lamb ahead of time helps the seasoning penetrate the meat, flavoring it thoroughly. Heat the oil in a casserole and brown the lamb on all sides. Stir in the spices and tomatoes, and season.

Leave a Reply

Your email address will not be published. Required fields are marked *