Best 10 Lamb Tagine With Carrots And Turnips Recipes

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Lamb tagine with carrots and turnips is a sumptuous and flavorful North African dish that captures the essence of Moroccan cuisine. Prepared in a traditional tagine cooking pot, this aromatic dish combines tender lamb, sweet carrots, and earthy turnips in a delectable sauce infused with a harmonious blend of spices and herbs. Whether you're an experienced cook or a novice seeking a culinary adventure, this comprehensive guide will lead you through the process of crafting an unforgettable lamb tagine that will tantalize your taste buds and transport you to the vibrant streets of Morocco.

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

TANGY LAMB TAGINE



Tangy Lamb Tagine image

I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. -Bridget Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h40m

Yield 8 servings.

Number Of Ingredients 18

3 pounds lamb stew meat, cut into 1-1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil, divided
6 medium carrots, sliced
2 medium onions, chopped
6 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
2-1/2 cups reduced-sodium chicken broth
1/4 cup sweet vermouth
1/4 cup honey
1/2 cup pitted dates, chopped
1/2 cup sliced almonds, toasted

Steps:

  • Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker., In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker., Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.

Nutrition Facts : Calories 440 calories, Fat 19g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 4g fiber), Protein 38g protein.

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS



Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories     Roast     Low Fat     Low Cal     High Fiber     Dinner     Chickpea     Root Vegetable     Carrot     Turnip     Sweet Potato/Yam     Healthy     Low Cholesterol     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 24

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

  • Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
  • Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
  • Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
  • Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

MOROCCAN BERBER TAGINE WITH LAMB OR BEEF AND VEGETABLES



Moroccan Berber Tagine With Lamb or Beef and Vegetables image

This is an authentic Berber tagine recipe with beef or lamb, and vegetables, seasoned with Moroccan spices, preserved lemon, and olives.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Lunch     Main Course

Time 3h55m

Yield 4

Number Of Ingredients 22

1 pound beef (or lamb, cut into 2" to 3" pieces)
1/4 to 1/3 cup olive oil
1 medium onion (sliced)
1 medium onion (finely chopped)
3 to 4 cloves garlic (finely chopped or pressed)
3 to 4 small potatoes (or medium, quartered lengthwise)
3 to 4 medium carrots (halved or quartered lengthwise)
Optional: 4 small zucchini (whole; or may use other veggies)
1 small bell pepper (any color, cut into strips or rings)
1 small handful parsley (and/or cilantro, tied into a bouquet)
Optional: 1 small jalapeno or chili pepper
1 small preserved lemon (quartered)
1 handful olives (green or red/violet)
For the Seasoning:
1 teaspoon salt (or to taste)
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
Optional: 1/4 teaspoon cayenne pepper
Optional: 1 pinch saffron threads

Steps:

  • Pour the olive oil into the base of a tagine.
  • Arrange the onion rings across the bottom and scatter the chopped onion and garlic on top.
  • Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)
  • Combine the spices in a small bowl.
  • Sprinkle a little less than half of the seasoning over the meat and onions.
  • Place the prepped vegetables in a large bowl.
  • Add the remaining seasoning and toss to coat the vegetables evenly.
  • Arrange the vegetables in a conical shape around the meat.
  • Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with the preserved lemon quarters and olives.
  • Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.
  • Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.
  • Leave the tagine to reach a simmer. This may take a long time, 20 minutes or so; be cautious in feeling the need to increase the heat.
  • Once simmering, continue cooking the tagine over medium-low heat until the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.
  • While the tagine is cooking, you may check the level of the liquids occasionally and add a little water as necessary, but otherwise, try not to disturb the tagine.
  • Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.
  • Remove the cooked tagine from the heat and serve. It will stay warm while covered for 30 minutes.

Nutrition Facts : Calories 575 kcal, Carbohydrate 43 g, Cholesterol 112 mg, Fiber 7 g, Protein 42 g, SaturatedFat 6 g, Sodium 838 mg, Sugar 6 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

GLAZED CARROTS AND TURNIPS



Glazed Carrots and Turnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Categories     Ginger     Lamb     Braise     High Fiber     Dinner     Dried Fruit     Prune     Apricot     Lamb Chop     Spice     Saffron     Root Vegetable     Carrot     Sweet Potato/Yam     Fall     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)
Freshly grated nutmeg

Steps:

  • Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
  • Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
  • Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
  • Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  • Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
  • Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  • Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
  • Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

LAMB TAGINE WITH APRICOTS, OLIVES AND BUTTERED ALMONDS



Lamb Tagine With Apricots, Olives and Buttered Almonds image

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 of comfort.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 16

4 pounds bone-in lamb shoulder or neck, or 2 1/4 pounds boneless lamb stew meat, cut into 2-inch chunks
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
2 large Spanish onions, peeled and quartered
2 cinnamon sticks, each 2 inches long
Large pinch crumbled saffron
1 1/4 cups dried apricots, sliced
1 cup cracked green olives, pitted and sliced if desired
2 to 4 tablespoons butter
1/3 cup sliced almonds
Cooked couscous, for serving
Chopped parsley or cilantro, for garnish

Steps:

  • Preheat oven to 325 degrees. Trim excess fat off lamb. Put meat in a deep Dutch oven or cast-iron pot with the garlic, salt, black pepper, paprika, ginger and cumin. Rub spices and garlic evenly all over meat.
  • Thinly slice onions, then mince enough of them to yield 1/2 cup. Add minced onion to pot with lamb; reserve onion slices.
  • Place pot over high heat and let cook, turning meat on all sides, until spices release their scent, about 3 minutes. You need not brown meat. Add 3 cups water to pot (it should come 3/4 of the way up lamb), along with cinnamon and saffron. Bring to a simmer, then cover pot and transfer to oven. Let braise for 45 minutes.
  • Turn meat, then top with onion slices. Cover pot and braise for another 45 minutes to an hour, or until lamb is very tender. Use a slotted spoon to transfer meat to a bowl, leaving broth and onions in pot.
  • Place pot on stove over high heat and add 3/4 cup apricots and the olives. Simmer broth until it reduces by a third and thickens slightly, about 10 minutes. Return lamb to pot and keep warm until serving. (Tagine can be prepared 4 days ahead; chill, then remove fat and reheat before serving.)
  • To serve, chop remaining 1/2 cup apricot slices. In a small skillet, melt butter. Add almonds and cook until well browned and toasted, about 2 minutes. Put couscous in a serving bowl and top with almonds and butter and chopped apricots. Pile tagine in center of couscous and garnish with herbs.

Nutrition Facts : @context http, Calories 1057, UnsaturatedFat 41 grams, Carbohydrate 26 grams, Fat 83 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 35 grams, Sodium 967 milligrams, Sugar 17 grams, TransFat 0 grams

LAMB TAGINE WITH GREEN OLIVES



Lamb Tagine With Green Olives image

If you can get your hands on ras el hanout, you can use it instead of making the spice mixture. And no worries if you don't have a tagine - a covered Dutch oven will work just fine.

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h50m

Yield Serves 4

Number Of Ingredients 32

3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon paprika
Generous pinch cayenne
Pinch saffron
1/4 cup extra-virgin olive oil
2 pounds lamb stew meat, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, sliced into medium-width pieces about 1 cup
1 clove garlic, peeled
1 tablespoon diced, fresh ginger (from about 1 inch)
Juice of 1 orange
1 14-ounce can diced or chopped tomatoes
1 2-inch-long piece of orange peel
2 cups chicken broth
1 teaspoon honey
1 medium carrot, sliced ½-inch thick about 1 cup
1 celery rib, sliced ½-inch thick about 1 cup
1/4 cup sliced almonds
1 1/2 tablespoons sesame seeds
8 green olives, sliced into quarters about 1/4 cup
1 1/2 cups basmati rice, rinsed 3 times
1 bay leaf, preferably fresh
Grated zest of 1 lemon
Pinch of salt
1/4 teaspoon red-pepper flakes
1 tablespoon unsalted butter
Juice of 1 lemon
1 orange, sectioned and chopped about ¼ cup
2 scallions, sliced

Steps:

  • Make the spice mixture by stirring together the spices in a small bowl. Preheat the oven to 350 degrees.
  • In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat. Season the lamb all over with salt and pepper. Add the meat to the pot and stir to coat in the oil. Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides. Transfer the meat to a bowl and set it aside.
  • Lower the heat to medium and add the onion, stirring to coat. Sauté for about a minute, until it begins to soften. Add the garlic and ginger and add the meat back to the pot. Stir everything together. Squeeze the orange juice into the pot and mix well. Add the tomatoes, orange peel, spice mixture, chicken broth and honey. Mix well. Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven. Cook for 1 hour or until the meat is about half-cooked.
  • Stir in the carrots and celery and return the pot to the oven. Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
  • While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds don't burn.
  • About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat. Add the bay leaf, lemon zest, salt, red-pepper flakes and butter. When the water boils, lower the heat and cover the pot with a tight-fitting lid. Continue to simmer until the liquid has been absorbed, about 12 minutes. Turn off the heat. Add the lemon juice, orange pieces and scallions and mix well. Transfer to a large bowl and serve immediately.
  • Remove the garlic clove and orange peel from the tagine. Add the olives and spoon the tagine onto a large serving plate. Sprinkle the almonds and sesame seeds on top. Serve immediately, with citrus rice.

LAMB TAGINE WITH CHICKPEAS AND APRICOTS



Lamb Tagine With Chickpeas and Apricots image

Recipe by The Bon Appétit Test Kitchen. Oct. 2011 Bon Appetit. 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. If you like, steam the couscous with a large pinch of saffron. Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1cC9YLjMG

Provided by Queen Dana

Categories     Lamb/Sheep

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3/4 cup dried garbanzo beans
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 lbs lamb shoulder, 1-inch cubes
kosher salt & freshly ground black pepper
1 large onion, diced
5 teaspoons ras el hanout spice mix
1 tablespoon ginger, chopped peeled
1 cup canned diced tomatoes in tomato puree
2 1/2 cups low-sodium chicken stock (or more)
1/2 cup halved dried apricot
steamed couscous
chopped fresh cilantro

Steps:

  • Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
  • Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
  • Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
  • Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
  • Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Nutrition Facts : Calories 580.4, Fat 41.2, SaturatedFat 16.4, Cholesterol 122.8, Sodium 110.7, Carbohydrate 19.3, Fiber 4.3, Sugar 7.2, Protein 32.6

LAMB TAGINE WITH WALNUTS AND POMEGRANATE



Lamb Tagine With Walnuts and Pomegranate image

In this recipe, Jamie Oliver meets Nigella Laswon. His Spiced Lamb Stew with Walnuts and Pomegranate is transformed into a tagine, which was inspired by her Lamb Tagine with Dates and Pomegranate. I had no dates, so to balance out the sourness of the pomegranate, I used honey. It needed far more heat for my own preference. But with a little Harissa (prepared) on the side with a tangy Onion-Pomegranate Relish and some fluffed couscous, this was good and so very unusual. I had pondered grinding the walnuts after toasting them so they would act more as a thickener, but I liked the different texture and crunch with them being chopped. I found pomegranates that were reasonably priced at a nearby market. But since I was unable to extract very much juice from them, I purchased pomegranate juice at Trader Joe's. I have heard on foodie-type TV shows that the way an onion is sliced affects its flavor. Seems the flavor is more acrid when sliced horizontally, so I suggest slicing vertically.

Provided by French Terrine

Categories     Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 20

2 lbs lamb, cut into 1 inch cubes
2 tablespoons flour
2 -3 tablespoons olive oil or 2 -3 tablespoons walnut oil
3 red onions, very thinly and vertically sliced (2 onions are used in the tagine, and 1 is used in the onion-pomegranate relish)
1 carrot, thinly sliced
4 stalks celery, thinly sliced
4 garlic cloves, finely minced
2 tablespoons fresh ginger, finely minced
1 cinnamon stick
2 teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons ground allspice
1 cup walnuts, toasted then chopped
2 bay leaves
2 1/2 cups pomegranate juice
1 cup chicken broth
2 pomegranates, juiced and seeded
1/4 cup honey
2 limes, juice of
2 cups fresh cilantro, roughly chopped

Steps:

  • Dredge lamb in flour.
  • Heat walnut oil or olive oil in tajine or Dutch oven with tighlly fitting lid. Once oil is hot, add the lamb and season generously with salt and pepper. Brown lamb on all sides and remove from pan.
  • Meanwhile toast walnuts in preheated oven (350 degrees F) for 10 to 12 minutes. Allow to cool, then chop.
  • Add 2/3s of the onions and all of the carrot and celery to the tajine and saute until softened. (Since 1 onion is used to make the relish, only 2 onions are used in this stage) Next add the finely minced garlic and ginger and saute a few minutes longer. Then add ground cumin, turmeric, and allspice, stirring well to combine all ingredients. Return lamb to the pan, adding the toasted chopped walnuts. Continue to stir, allowing all flavors to marry.
  • Add in 2 cups pomegranate juice, cinnamon stick, and enough chicken broth to cover the meat. (You might not need the whole cup). Also add the bay leaves. (I had some curry leaves so used those instead of bay leaves). Bring to a boil, then reduce heat to simmer and cover with a tightly fitting lid. Simmer for two hours, stirring occasionally, until lamb has become tender. If it becomes too dry during cooking, add more liquid. If there is too much liquid, then simmer uncovered.
  • Meanwhile make the Onion-Pomegranate Relish: Place remaining thinly sliced onion in a bowl. Add the lime juice and ~ 1/2 cup pomegranate juice, then allow to stand one hour. Drain the onions, discarding all the liquid. This step takes the "bite" out the onion. Add pomegranate seeds to taste, a dash of salt, and chopped cilantro, also to taste.
  • Once lamb is tender, add honey. Start with 1/4 cup, then increase according to taste. Simmer gently, long enough for the honey to infuse throughout the lamb tajine. Keep in mind, however, that honey burns easily and can create a bitter taste. (If I had dates on hand, they would have been added early on and the honey would have been omitted.).
  • Serve over couscous, garnished generously with pomegranate seeds and chopped cilantro and the Harissa and Onion-Pomegranate Relish on the side. (Harissa is a chile-based condiment often used with Middle Eastern and Northern Africa cuisine. Although I have made it in the past, I just used what I had on hand -- something I had purchased from T J Maxx.).

Nutrition Facts : Calories 633, Fat 34.4, SaturatedFat 8.4, Cholesterol 80, Sodium 233.5, Carbohydrate 58.3, Fiber 7.6, Sugar 41.9, Protein 28.5

MASHED CARROTS AND TURNIPS



Mashed Carrots and Turnips image

This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

Tips:

  • Choose high-quality lamb: Opt for lamb from grass-fed animals for a richer flavor and better nutritional value.
  • Use a variety of vegetables: Don't limit yourself to just carrots and turnips. Consider adding other root vegetables like parsnips, rutabagas, or sweet potatoes, or hearty greens like kale or chard.
  • Don't skimp on the spices: The spices are what give lamb tagine its distinctive flavor. Use a generous amount of cumin, coriander, paprika, and ginger.
  • Let the tagine simmer low and slow: This allows the flavors to meld and the lamb to become fall-off-the-bone tender.
  • Serve with couscous or rice: Couscous or rice is the traditional accompaniment to lamb tagine. It helps to soak up the flavorful sauce.

Conclusion:

Lamb tagine with carrots and turnips is a flavorful and hearty dish that is perfect for a cold winter night. It is relatively easy to make, and the results are sure to impress your family and friends. So next time you're looking for a delicious and satisfying meal, give this lamb tagine recipe a try.

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