TAGINE-STYLE LAMB STEW
Traveling in Morocco 30-some years ago, I had eaten tagines - stews distinguished by being cooked in the pot of the same name - that I did not recall as involving any browning. This method is described as "starting the tagine cold." It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At that point it is covered and cooked until tender. When I tried the "cold start" approach, substituting a low heating of the lamb with aromatics and a little butter for the usual hard sear in olive oil, it worked like (well, kind of like) magic. The overall flavor of the dish was less robust than one that began with browning, but it was equally flavorful, in a gentler way.
Provided by John Willoughby
Categories dinner, one pot, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from the lamb and cut into 1-inch cubes.
- In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
- Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
- Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 30 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 628 milligrams, Sugar 11 grams, TransFat 0 grams
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Darkestral 2
[email protected]Overall, I'm very happy with this recipe. It's easy to make, delicious, and affordable. I'll definitely be making it again.
Shaikh Zafar
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to make a delicious meal without breaking the bank.
Sanjeev YADAV
[email protected]This recipe is a great starting point for making your own tagine-style lamb stew. Feel free to experiment with different spices and ingredients to create your own unique dish.
Iesha Saulter
[email protected]I'm not sure what I did wrong, but my stew turned out a little bland. I think I might have added too much water.
Ivan Ivanovich
[email protected]This recipe is a little time-consuming, but it's worth it. The end result is a delicious and authentic tagine-style lamb stew.
Sami Bangash Anarchina
[email protected]I made this stew for a potluck, and it was a huge success. Everyone loved it!
tanka jhapali
[email protected]I've tried a lot of different tagine-style lamb stews, and this one is by far the best. It's the perfect balance of flavors.
Lindelwa Zulu
[email protected]This is one of my favorite recipes. It's always a hit when I make it for company.
hannah Njogu
[email protected]I'm not a big fan of lamb, but I really enjoyed this stew. The sauce was so flavorful, and the lamb was cooked perfectly.
Sara khaled ashlaq
[email protected]This recipe is a keeper! It's easy to make, delicious, and affordable. What more could you ask for?
md sifad
[email protected]I wasn't sure about the combination of lamb and apricots, but it was surprisingly delicious. I'll definitely be making this again.
Zeeshan Asif
[email protected]This stew is a great way to use up leftover lamb. It's also a great dish to freeze for later.
Gogo Yogo
[email protected]I love the combination of spices in this recipe. It's the perfect balance of sweet, savory, and spicy.
Kenzy Wesam
[email protected]This is a great recipe for a special occasion dinner. It's easy to make, but it looks and tastes like you spent hours in the kitchen.
Tt Tghjff
[email protected]I made this stew in my slow cooker, and it turned out perfectly. The lamb was so tender and juicy, and the sauce was amazing.
Sameer Ali ali
[email protected]This recipe was a little too spicy for my taste, but it was still very good. I think I might try it again with less cayenne pepper next time.
Shehryar Adil
[email protected]I've made this stew several times now, and it's always a hit. It's easy to make and always turns out delicious.
StoneyRandall
[email protected]This tagine-style lamb stew was an absolute delight! The lamb was fall-off-the-bone tender, and the sauce was rich and flavorful. I served it over couscous, and it was the perfect comfort food for a cold winter night.