1/3 cup flaked almonds. Simmer for … A tagine is slow … I hope you enjoy your fragrant tagine with really good company. It would be a wholesome experience to cook this lamb tagine in a tagine complete with all the finery of rustic kitchen , but even if you do not have tagine, then please do not deprive yourself from enjoying this fabulous dish, it scream delicious in every mouthful. Marinading time aside, you should be done within two hours and end up with a mellow spiced, very fragrant lamb stew. The dish looks delicious. Thanks for your rating {{ errors.first('comment_author') }} {{ errors.first('comment_author_email') }} Select to add your rating. Είναι πραγματικά πολύ αρωματικό πιάτο και θα το ευχαριστηθείς, όσο για το κόλιαντρο είναι από τα λίγα πιάτα που πραγματικά του πάει, συνήθως με εγκράτεια. Lamb korma in saffron and almond sauce – fiction to table, Indian Mutton Curry With Beetroot / Chukandar Gosht, Aloo gosht – Mutton and potatoes with bit of extra spices, Hyderabadi qubani ka meetha / Indian apricot pudding or fool (e), Bengali Lau Muger Ghonto / Bottle Gourd Curry With Moog Dal (Dry) / Lauki Ki Sabzi, Bengali Niramish Chanar Dalna / Cottage Cheese (Paneer ) Curry, {Guest Post} Vietnamese Spicy Chicken Floss With Lemon Leaves. Rub half of this spice blend over the lamb pieces together with salt,and extra cumin powder if you prefer. Pile tagine in … The analogy for cooking bulgur wheat, cracked wheat is 1 cup bulgur wheat to 2 cups water. Ras-al-hanout (translates as “storekeeper’s choice” ) is a highly fragrant spice blend used extensively in Morocco and other Mid Eastern cuisine, is considered as fine blend of at least twenty-six different spices and each blend is different from the other, much depends upon the storekeeper’s trading routes and every house in the Morocco has its own traditional way of blending it. Remove the stones and half the fresh apricots. I have recently been inspired to use apricots in my lamb tagines…firstly when I was reviewing Sabrina Ghayour’s Persiana and then when I was reviewing my tagine kit from the spicery. Lucky you ! It takes 15-20 minutes. Twitter Facebook Pinterest Email WhatsApp SMS. In case you need more apricot inspiration, check out the links below. No lamb around here. Sometimes this spice blend is also flavoured with dried rose petals, lavender buds etc. 15 minutes. 40 minutes. Meanwhile enjoy this and have blessed days ahead. Nana from Kouzinista made a chicken drumsticks with apricots (Greek only) Kcal 504. Longer the marination time, better it is. Stir to mix and put the lamb back in the pot. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. I am going to give it a shot with chicken. Bring water to the boil, add the bulgur wheat and a tablespoon of olive oil and season with salt and pepper. Prunes and dates marries so well with the slow cooked meat, that I never thought of trying something else in their place. Serve the lamb tagine with couscous, a traditional way to serve the dish or else you can enjoy it with cardamom scented basmati rice or with flat breads paratha as we did. I am sure you will fall in love with this lamb tagine infused with exotic flavours and fruits. The pleasant surprise of sweetness, savory, bits of toasted almond, and zesty flavors and aroma from all the spices that go into this dish sure will win your … Fry the onions, do not brown it. I am Eugenia, collector of family recipes. Wash the lambs in running cold water. To heighten the flavor of saffron, you can roast it on a pan, crush it and then soak it in the water. As for having something sweet in the pot, like fruit, many people around here will look at me in disbelief. In a deep pot, heat a bit of olive oil and in medium heat seal the diced lamb in batches. Lamb Tagine With Apricots, Olives and Buttered Almonds. Protein 26.8g. Tagines are such a wonderful dish. Lamb Tagine with Dates and Apricots. https://www.sainsburysmagazine.co.uk/.../lamb-apricot-chickpea-tagine Now add the lamb pieces, almonds (reserve few for garnishing),apricots, remaining ras al hanout, honey, one cup saffron soaked warm water and give it a good stir, lower the heat, cover tightly (seal the lid with dough if requires) and cook on sim until done. Lamb shoulder (47%), tomato (23%), quinoa (7%), cauliflower (8%), peas (2%), wine, prunes, apricots, onions, almonds, lemon, garlic, ginger, EV olive oil, basil, coriander, mint, parsley, cinnamon, cloves, turmeric, all spice, garam masala, coriander, cardamon, GF stock, salt, pepper, CONTAINS: TREE NUTS It’s certainly a favourite and it’s always so good to hear from you! Cover and let it soften on low heat, with the lid on. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. All spice is almost indispensable in Moroccan and other Mid eastern cuisine and without it the famed Ras-al-hanout spice blend is incomplete too. Now add the lamb pieces, almonds (reserve few for garnishing),apricots, remaining ras al hanout, honey, one cup saffron soaked warm water and give it a good stir, lower the heat, cover tightly … Finely chop the fresh coriander and mix in before serving your lamb tagine. Soak 4-5 cayenne pepper in hot boiling water for around one hour. Discard the cinnamon sticks. I went super exotic on it, Moroccan lamb tagine, with apricots and almonds. I also wander about Athens, London and beyond,  sharing my experiences as I go. This site uses Akismet to reduce spam. Niki from To mialo sto fagito made biscuit & apricot delight (Greek only) This book has lots of tagine recipes adorned with beautiful photography of food, spices and colorful visuals of Moroccan souks. Have you ever tried this beautiful Moroccan lamb tagine with apricots and almonds? Once the sauce looks almost set, add the halved apricots in the pot along with the honey and almonds. Although lamb so generously spiced is turned into something divine, its rich flavour enhanced by slow cooking and the combination of apricots and almonds is definitely adding another dimension to it. This looks so good Eugenia! Lamb Tagine with Apricots and Almonds Tender leg of lamb cubes slowly braised in Moroccan spices with sweet potato, apricots and almonds. The key to make this tagine is the long marination time and slow cooking. Remove the lamb and set aside whilst you prepare the sauce. Stir to mix and put the lamb back in the pot. Share Recipe . If you do not have access to ras-al-hanout spice blend or cannot make it at home, then you can blend 2 tbsp of ground allspice with good quality of ground Indian garam masala . You might well wonder what a Greek foodblog is doing with such a staple Moroccan dish. Drain the lamb pieces on a separate dish and add more oil if requires. . Blend 1/2 tsp each of ground cloves and cayenne pepper ; 2 tsp each of ground allspice, cumin, turmeric, black pepper, cardamom ; 1 tbsp of ground cinnamon and nutmeg. Ingredients. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. I love sweet and spicy too! If you love apricots, here is the famous Hyderabadi Khubani Ka Meetha or Apricot Fool. Add to the casserole along with the remaining spices and allow to soften over medium heat (approx 10 min). Tagines are cooked with season’s best fruits and vegetables, a handful of aromatic spices thrown in good measure and as the dish slowly cooked over the charcoal fire, it gradually  absorbs the flavors from the earthen tagine pots intermixed with the smoky charcoal flavor and the aromatic spices. Just let the color changes to as light brownish hue. Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover … As for me, sweet and spicy is a favourite combination and every time I think of a treat is a an aromatic lamb tagine like this one, with lots of apricots, crunchy almonds and a fresh bunch of coriander. I too like sweet and spicy. A Moroccan meal however remain incomplete without a warkha pastry and glass of hot mint tea or coffee after a hearty feast. Transfer to dinner plates or shallow bowls and serve immediately. A week ago I happen to buy two box of Turkish dried apricots, its shiny skin with a leathery sheen completes with a fruity flavour are so good and nutritious to eat, that I can snack upon them all day long. Add almonds and cook until well browned and toasted, about 2 minutes. Stir in the apricots, almonds, lemon zest and lemon juice. Fry on medium heat till the oil separates out. How to cook & Ingredients . 1 tablespoon chopped fresh parsley. Return lamb to pot … The long slow cooking with the lamb reduces the sweetness of the apricots … Moroccan Lamb Tagine with Apricots. Add the apricots and honey to the tagine and cook until the lamb is very tender, about 30 minutes longer. This Lamb Tagine with Dates and Apricots has coriander, cinnamon and saffron mixed with the onion, garlic and almonds that simmer and the lamb is beyond … Finely chop the fresh coriander and mix in before serving your lamb tagine. Εγω ευχαριστώ που συμμετείχες και ομολογώ το ευχαριστιέμαι κάθε φορά και περισσότερο να βλέπω τόσες ωραίες συνταγές παρέα. baked apricots with feta cheese and almonds, 350 gr of fresh apricots or 20 dried apricots, one small bunch of fresh coriander or mint ( I prefer coriander for this one). Μου ανεβάζουν την διάθεση, ρε παιδί μου. This recipe features our Ras El Hanout spice blend. The Greek pallet is not often tempted by spicy, so hot paprika is used in moderation. Harissa imparts a subtle kick of heat to this tagine, apricots melts and enriched the gravy with its inherent sweetness, and together they strike a beautiful balance of heat and sweet. A Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. Aris from Neanikon made an apricot pasta frola (Greek only) τέλειο, τέλειο! Τι ωραία υλικά, τι ωραία χρώματα και τι ωραία μπαχάρια! I believe every food has a story to tell and am on a mission to discover them. The most celebrated dish from Morocco is perhaps the tagines, more precisely the lamb tagines cooked in a flat circular shaped earthen pots with a conical dome-shaped lid that traps the flavours and helps to return the condensation to the bottom. History of Persian cuisine is embedded with annotations of using fruits like prunes, apricots and other citrus fruits in meat dishes with the abundance of almonds, walnuts, pistachios and other nuts. It’s all Greek, from healthy Mediterranean recipes to syrupy desserts. Hi ! Cook onions with garlic and cinnamon: In a Dutch oven or other heavy, lidded pot, melt the butter … Carbohydrate 37.7g. Drain the chillies and grind them in a food processor along with 10chopped garlic cloves, 2tsp of dried or fresh mint, 4 tsp olive oil and 1/2 tsp salt. Favorite Recipe. Rub few drops of oil over the marinated meat and let it stand for another hour. It’s nice with chicken too, it might cook a little quicker though so keep an eye on the birdy It’s one of the most aromatic dishes you can make, I really hope you will enjoy it! This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger, and pepper. Feb 15, 2015 - A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount o… Once the sauce looks almost set, add the halved apricots in the pot along with the honey and almonds. Mix half the ground spices, cinnamon, cumin, turmeric, sweet & hot paprika and 2 large spoonfuls of olive oil. I did it for 18 hours. The inspiration for this beautiful dish has come from the book  ” Cooking Moroccan” by Tess Mallos, a book that I am reading now. Thanks Antonia! I believe every food has a story to tell and am on a mission to discover them. ½ cup dried apricots (or sultanas) 1 tablespoon honey. For a different flavour try this special lamb curry with beetroots. Fry the almonds in the salted butter until lightly browned. Put the spiced lamb, chopped tomato, tomato paste and cover with the vegetable broth. Some spices are more loved than others, our red sauce stews are normally infused with the goodness of cinnamon and we let a bit of paprika in for good measure. Remove and discard the lemon zest, and season the tagine with salt and pepper. If you love stews or chowders and have not tried Moroccan tagine, you will fall in love with the taste of this classic Moroccan dish. Sweet and spicy is one of my favourite combinations! Do I have this special clay dish, the tagine, to cook it in? Learn how your comment data is processed. Next day, bring the marinated lamb to room temperature. 3 garlic cloves crushed. Σ’ευχαριστώ πολύ Νανά. The aromatic mixture of spices, the various textures, and flavors will delight everyone. Place a lid on the pan and cook for a further 45minutes or until the meat is beautifully tender. https://www.lecreuset.co.za/recipes/lamb-saffron-apricot-almond-tagine The dish taste best if the lambis tender one. Serve your lamb on a generous helping of bulgur wheat, with a spoonful of yogurt and freshly chopped coriander. Toss in the diced lamb and keep in the fridge for 3-4 hours, even better if you can do it overnight. 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