Lamb and apricot tagine recipe

Photo: Lamb and apricot tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and apricot tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and apricot tagine.

This tantalising tagine is full of beautiful Moroccan flavours.

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Middle Eastern Food Recipes:

Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe

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Lamb and quince tagine recipe

Photo: Lamb and quince tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and quince tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and quince tagine.

To save time on the day, make this fluffy, fragrant rice ahead - it's the perfect accompaniment for our tender lamb tagine.

Preparation Time 15 minutes
Cooking Time 100 minutes

Ingredients (serves 6)

2 tbs olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves

Method

Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.

Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.

Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.

Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.

Sprinkle with the almonds and fresh coriander to serve.

Notes

Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.

How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.

Source
Good Taste - May 2009, Page 75
Recipe by Michelle Noerianto

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

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Lebanese rice with mince recipe

Photo: Lebanese rice with mince recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese rice with mince Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese rice with mince.

Recipe facts:
Takes: 30 mins to prepare and 45 mins to cook
Makes: 5

Ingredients

225g (8oz) short grain rice
60g (2½oz) rice noodles broken into small pieces
50g (1½oz) butter
100g pine nuts
200ml water
500g (1lb 1oz) minced lamb
2tsp ground cumin
2tsp ground coriander
dash of Worcestershire sauce
lamb stock cube
2 sprigs fresh coriander
2 cloves garlic crushed
1 onion finely diced
salt
pepper
150ml natural yogurt

Directions: 

In a heavy based frying pan sweat the onion and garlic. Add the lamb mince and cook until it browns. Add the cumin and ground coriander. Add a dash of Worcester sauce and season with salt and pepper.

Add a little stock (made with a stock cube) and cook over a high heat until mince is cooked through.

Fry the rice noodles in the melted butter add the rice and fry for 1 minute. Add the water and cook for approximately 20 minutes (until the water has been absorbed and rice is tender. (Add a little more boiling water if necessary).

Roughly chop the coriander and add to the yogurt. Toast the pine nuts in a dry pan for a minute and remove from the heat. When cooked, turn the rice into a serving dish, top with the cooked mince and drizzle over the yogurt and chopped coriander and sprinkle with the toasted pine nuts.

Serve immediately.

Tip
To give your dish an extra kick of spice you can add ½ tablespoon of dried red chilies. 

From TESCO realfood  

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Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

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Authentic Moroccan Lamb Tagine Recipe

Photo: Authentic Moroccan Lamb Tagine Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Authentic Moroccan Lamb Tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Authentic Moroccan lamb tagine. 

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4 

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper
For the couscous
200g couscous
450ml chicken stock, hot

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

Source: TESCO realfood

More Middle Eastern Food Recipes:

Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers 

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Chicken and apricot tajine recipe

Photo: Chicken and apricot tajine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and apricot tajine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken and apricot tajine.

Unlock exotic aromas and fabulous flavours with this tantalising chicken tagine.

Ingredients (serves 4)

1 small chicken or 2 spatchcock, cut into pieces
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tbs olive oil
2 onions, thinly sliced
500ml chicken stock
1/2 tsp saffron threads
3 cloves garlic, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300g apricots, halved, stoned
2 bay leaves
200g instant couscous
2 tbs chopped pistachio nuts
Fresh coriander, to garnish

Method

Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.

Add onion to the pan and cook for 3-4 minutes until golden.

Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.

Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.

Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander.

Source
delicious. - November 2001, Page 179
Recipe by Valli Little

More Middle Eastern Food Recipes:

Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps

Save and share Chicken and apricot tajine recipe

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