Lamb Shank Tagine Recipe. It is available online or in Middle-Eastern markets. On top of that, it can kick magic into just about any dish, much the way Indian garam-masala is used. Lamb Tagine 3 tbs olive oil 2 onions, peeled and thinly sliced 1 tbs finely chopped fresh ginger 1kg (2lb) boneless lamb shoulder, cut in chunks 2 tsp ras el hanout (see below for recipe) 2 cinnamon sticks 11/5 cups (300mL) water 800g (1lb 10oz) diced tomatoes 3 bay leaves Salt and pepper to taste 175g (6oz) dried apricots Seeds from 1 pomegranate, to serve Return the lamb to the pan and stir in the ras-el-hanout and cinnamon. 1. This recipe uses ras el hanout, a blend of spices. Preheat the oven to 150°C, gas mark 2. Preheat of the oven to 160C/315F. Its secret ingredient is ras el hanout. Serve this tagine with couscous. Firstly, I heated a small amount of olive oil in my stock pot and popped the Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well. Heat the oil in a large casserole dish (or a tagine) and brown the diced lamb and set aside. In a bowl, toss the lamb steaks with the ras el hanout, mint, and flour, and season generously. Bon Appétit Test Kitchen Bon Appétit October 2011. Add ras el hanout and salt and pepper; mix well to coat everything. Ingredients . The simple ras el hanout in this tagine recipe delivers a wallop of flavor. Ingredients 2. Mix all the ingredients (except the lamb) together to make a paste. Ras el hanout is a complex Moroccan spice blend that often can have up to 50 ingredients. Add the ras el-hanout, apricots and honey. Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Add the stock, bring to the boil, then reduce heat to an even simmer. Makes me sad, as this is one of my favourite ever dinners! 600 g lamb steak diced; 3 tablespoons ras el hanout spice mix; 1 large onion diced; 2 carrots chopped into small pieces; 3 garlic cloves finely sliced; 1 tablespoon runny honey; 1 lamb stock pot dissolved in 400 ml boiling water; 100 g dried apricots halved; 400 g canned chopped tomatoes This slow-cooked lamb stew is a mash-up of Moorish ingredients: ras-el-hanout, harissa paste, saffron, olives, dried apricots, pomegranates, pistachios and plenty of herbs provide the exotic flavours. 3.5/4. Ras el hanout is a north African spice blend which may include upwards of 50 spices, including cinnamon, cardamom, clove, … Bring the liquid to the boil, then reduce the heat and cover with a lid. Get the recipe from Food & Wine. Add a little more oil if needed and fry the onions until soft and translucent. The name, translated, means head of the shop, meaning the best on offer. Ras el hanout is a spice blend which may include upwards of 50 spices, including cinnamon, cardamom, clove, turmeric and cayenne. 1 kg boneless lamb shoulder, cut into bite size chunks 2 onions, thinly sliced 1 tablespoons fresh ginger, finely chopped 2 teaspoon Ras El Hanout 2 … Teamed with ras el hanout, a Moroccan spice … sounds like it needs to be right at the top of my to-make list. I first learned in-depth about ras-el-hanout spice mixes when wanting to recreate an amazing Moroccan lamb tagine dish I tried. Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened. Oct 5, 2017 - Explore Lauren Spoto's board "Ras El Hanout", followed by 318 people on Pinterest. If you can’t find it, use Moroccan spice paste or mix instead. Ras-El-Hanout . DIRECTIONS. Such a warming meal – Morocco is definitely a country I … Then add the garlic and fry for a further 2 minutes. It is *wonderful* and makes an amazing lamb tagine. Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. https://keviniscooking.com/lamb-tagine-dates-apricots-honey SO colourful, and that lamb with the vibrant herbs, apricots and spices (LOVE ras el hanout, very with you there!) Stir in the tomatoes with their juice. This has to be THE most gorgeous tagine I have ever seen! Season the tagine … reviews (7) 100%. Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20. After reading about as many variations I could find, I came up with this mixture. Tagine of Marrakesh Lamb with Preserved Lemon and Ras el Hanout Tabah Moostafah Nearly any braised or stewed North African dishes can be called a tagine, actually a term derived from the beautiful unglazed earthenware casserole with its graceful cone-shaped cover, … Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight. Ras El Hanout Lamb Tagine with Pumpkin and Apricots . Step 4. ... is one of Morocco’s great gifts to the culinary world. Step 5. I usually use Printable version of recipe here. God fornøjelse. Set aside for about 1 hour, to allow the lamb to come to room temperature. Add a little water so that the liquid comes halfway up the thighs. Still fixated on warming stews, I recently prepared this lamb stew which not only has heat but the heady aroma of exotic spice. Cook gently for 35 minutes on the hob. Denne opskrift er simpel at lave og giver en krydret og autentisk smag af det nordafrikanske køkken. Moroccan Lamb Stew with Chickpeas and Figs. Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, prunes, freshly ground black pepper and ground turmeric together in a bowl. It also contains a variety of health benefits from the antibacterial benefits of cumin to the stomach-pain taming of ginger. Vi håber, at du vil nyde den lige så meget som vi har gjort og vil gøre fremover. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. Cook 1 1/2 hours, stirring occasionally. This Lamb and Butternut Squash Tagine with Apricots recipe gets its flavor from lamb shoulder, ras el hanout, and dried apricots. Heat the oil in a flameproof casserole dish and fry the meat over a high heat in batches to seal and brown. The secret ingredient in this North African inspired stew is ras el hanout. 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