LAMB TAGINE
Make and share this Lamb Tagine recipe from Food.com.
Provided by keeney
Categories Lamb/Sheep
Time 5h
Yield 12 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Place the lamb in a large nonreactive bowl and add the orange juice, vinegar and garlic. Toss to combine. Let the lamb marinate, covered, in the refrigerator for 2 hours, turning the pieces once or twice. Drain the lamb, reserving the marinade.
- Heat 2 T olive oil in a flameproof casserole over medium high heat. Add the lamb, in batches, and cook until browned, about 10 minutes per batch, adding more oil as needed.
- As the lamb is browned, remove the pieces to another bowl. Set the lamb aside. Reduce the heat to medium low and add the onion and carrots to the casserole. Adding more oil if necessary, cook the vegetables until softened, about 8 minutes. Then stir in the saffron, cumin, thyme, and coriander and cook over lowheat for 5 minutes to blend the flavors.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minutes. Add the chickpeas, prunes, wine and reserved marinade. Season with salt and pepper.
- Return the lamb to the casserole and add the tomatoes and olives. Simmer, covered over medium-low heat, stirring occasionally, for 1 1/4 hours. Stir int he lemon juice (this brightens the flavors.).
- Serve over couscous, garnished with fresh mint.
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Tutu Porrata
t-p@yahoo.comThis lamb tagine is a great winter dish. It's hearty and warming, and it's perfect for a cold night.
Hxhx Jfjd
hxhx_j@gmail.comThis lamb tagine is a bit time-consuming to make, but it's worth it. The flavors are incredible, and it's a dish that's sure to impress your guests.
Kinfe Endashaw
k@hotmail.frI'm not a big fan of lamb, but I really enjoyed this lamb tagine. The meat was tender and flavorful, and the sauce was delicious.
Starr Chan
starr91@hotmail.frThis lamb tagine is a great way to use up leftover lamb. I had some leftover lamb from a roast, and this was the perfect way to use it up.
Gene Resler
gene33@yahoo.comI love the combination of sweet and savory flavors in this lamb tagine. The apricots and honey add a nice touch of sweetness, while the spices give it a warm and savory flavor.
janusha Ebaydropshipping
e_j59@gmail.comThis lamb tagine is a great make-ahead meal. I made it the night before and reheated it for dinner the next day. It was just as good, if not better, the second time around.
Mehar Abdullah
mehar.a23@gmail.comThis was a delicious and easy recipe to follow. The lamb was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again!
Bonnie Bonnie
bonnie10@aol.comI love this lamb tagine! It's so flavorful and easy to make. I always get compliments on it when I serve it to guests.
M UZAIR
uzair.m@gmail.comThis lamb tagine is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Jesscai Walker
w94@gmail.comAmazing recipe! The lamb was fall-off-the-bone tender, and the sauce was packed with flavor. I served it with quinoa, and it was the perfect meal.
Kassandra Figueroa
kassandra.figueroa73@gmail.comThis was my first time making lamb tagine, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. It was so delicious, and I'll definitely be making it again.
Pretty Bella
bella62@yahoo.comI've made this lamb tagine several times now, and it's always a winner. The flavors are incredible, and it's so easy to make. I highly recommend it!
Kristi Parfait
kristi.p36@yahoo.comThis lamb tagine was a hit with my family! The meat was so tender and flavorful, and the sauce was rich and delicious. I served it with couscous and a side of vegetables, and it was a perfect meal.