Best 3 Fruity Lamb Tagine Recipes

Fruity lamb tagine is a traditional Moroccan dish that is sure to tantalize your taste buds. With a combination of sweet and savory flavors, this dish is perfect for a special occasion or a simple weeknight meal. The key to a great fruity lamb tagine is to use high-quality ingredients and to allow the flavors to meld together over time. This article will provide you with a recipe for a delicious fruity lamb tagine that is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

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

FRUITY LAMB TAGINE

Fruity lamb tagine image

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h45m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion, roughly chopped
2 large carrots, quartered lengthways and cut into chunks
2 garlic cloves, finely chopped
2 tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpea, rinsed and drained
200g dried apricot
600ml chicken stock
120g pack pomegranate seeds
2 large handfuls coriander, roughly chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium

LAMB TAGINE WITH CINNAMON, SAFFRON AND DRIED FRUIT

Lamb tagine with cinnamon, saffron and dried fruit image

(Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

Provided by Rita1652

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup diced seeded anaheim chili
1 teaspoon cumin seed, toasted (see note)
1 teaspoon coriander seed, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 cloves garlic, minced
cooking spray
1 1/2 lbs boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups green bell peppers, cut into 1 inch thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron thread
3 inches cinnamon sticks
2/3 cup dried apricot, cut into 1/4 inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Steps:

Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add lamb; cook 8 minutes on all sides or until browned.
Remove lamb from pan.
Add onion to pan; cook 5 minutes or until tender, stirring frequently.
Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
Stir in lamb and water; bring to a boil.
Reduce heat; simmer 5 minutes.
Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
Stir in bell pepper, squash, carrot, saffron and cinnamon.
Cover and bake an additional 15 minutes.
Stir in remaining chili mixture and apricots.
Cover and bake an additional 15 minutes.
Remove cinnamon stick; serve tagine over couscous.
Sprinkle with cilantro.

Tips:

For the best flavor, use high-quality lamb meat. Look for meat that is fresh, well-marbled, and has a bright red color.
If you don't have a tagine, you can use a Dutch oven or a large pot with a tight-fitting lid.
Be sure to brown the lamb meat well before adding the other ingredients. This will help develop flavor and prevent the meat from becoming tough.
Use a variety of fruits in your tagine. Common fruits include apricots, prunes, and raisins. You can also use fresh or dried fruits, depending on your preference.
Add spices and herbs to taste. Common spices include cumin, coriander, and paprika. You can also add a pinch of saffron for a more authentic flavor.
Simmer the tagine for at least 1 hour, or until the lamb meat is tender and the fruits are plump.
Serve the tagine over rice or couscous. You can also garnish it with fresh herbs, such as cilantro or mint.

Conclusion:

Fruity lamb tagine is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender lamb meat, sweet and savory fruits, and fragrant spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook lamb, give fruity lamb tagine a try.