Lamb Tagine With Honey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Categories     Fruit     Lamb     Nut     Dinner     Dried Fruit     Raisin     Meat     Almond     Spice     Fall     Winter     Honey     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16



Moroccan Lamb Tagine with Raisins, Almonds, and Honey image

Steps:

  • Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
  • Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
  • Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

2 teaspoons ras-el-hanout*
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

MOROCCAN LAMB TAGINE

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19



Moroccan Lamb Tagine image

Steps:

  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

LAMB TAGINE

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



Lamb Tagine image

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

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

LAMB TAGINE WITH HONEY

Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.

Provided by chia2160

Categories     Lamb/Sheep

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 17



Lamb Tagine with Honey image

Steps:

  • In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
  • Add the meat and rub in the paste, coating evenly.
  • Cover and refrigerate overnight.
  • In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
  • Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
  • Add the marinated meat to the pot and then the chicken stock to cover the meat.
  • Bring the stock to a boil, and skim off any scum that appears.
  • Reduce the heat to low, cover and simmer, stirring from time to time.
  • Add water if the pot becomes too dry.
  • Stew until the meat is tender, about 1 1/2 hours.
  • Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
  • (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
  • Serve immediately with couscous, rice or potatoes.

3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1 tablespoon ras el hanout spice mix
1/4 teaspoon saffron
1/2 cup water
1/2 cup unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock
2 cups dried apricots, roughly chopped or 2 cups raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon
1 cup carrot, peeled,cut in 1/2 inch thick slices
1/2 cup flat leaf parsley, chopped.

LAMB CUTLET TAGINE WITH HONEY AND ORANGE

This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.

Provided by Ambervim

Categories     Moroccan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Lamb Cutlet Tagine With Honey and Orange image

Steps:

  • Put onion, garlic and sausages in the bottom of tagine.
  • Add salt and tomatoes.
  • Brown the lamb cutlets until pink. Then put on top of other ingredients.
  • Sprinkle orange zest over all and squeeze lemon on top.
  • Add seasonings and cover.
  • Cook in microwave for 10 minutes on a medium power.
  • Pour off juice into the browning pan and add honey and cinnamon.
  • Reduce and then pour over the dish to serve.

Nutrition Facts : Calories 270.5, Fat 20.1, SaturatedFat 6.7, Cholesterol 54, Sodium 481.9, Carbohydrate 10.2, Fiber 1.4, Sugar 7.1, Protein 12.3

6 small lamb cutlets, high quality
3 sausages, spicy sliced 1/5th inch
2 tomatoes (peel skin and de seed if you want, I don't)
1 orange zest
1 onion, finely chopped
1 teaspoon turmeric
1 tablespoon honey
1/4 teaspoon cinnamon
2 teaspoons garlic, minced
thyme
1 bay leaf

LAMB TAGINE WITH GREEN OLIVES

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



Lamb Tagine With Green Olives image

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.

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

LAMB TAGINE

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 4h

Yield 8 servings

Number Of Ingredients 21



Lamb Tagine image

Steps:

  • In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
  • Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
  • Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
  • Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
  • To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

More about "lamb tagine with honey recipes"

LAMB TAGINE RECIPE | BON APPéTIT
Web Feb 7, 2019 Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you …
From bonappetit.com
4.3/5 (28)
Author Andy Baraghani
Servings 4
Estimated Reading Time 7 mins
  • Pat lamb dry with paper towels, then season on all sides with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.
  • Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes. Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes. Remove from heat; taste and adjust seasoning with salt.
  • Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes. Transfer to a cutting board and let cool before coarsely chopping.
lamb-tagine-recipe-bon-apptit image


MROUZIA (HONEY LAMB TAGINE) - CAROLINE'S COOKING
Web Apr 5, 2021 What is mrouzia? Mrouzia is a traditional Moroccan dish where ras el hanout is the basis of a rub/marinade for lamb shanks. You …
From carolinescooking.com
5/5 (2)
Total Time 2 hrs 40 mins
Category Main Course
Calories 609 per serving
  • Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.
  • The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.
mrouzia-honey-lamb-tagine-carolines-cooking image


TAGINE OF LAMB AND APRICOTS IN HONEY SAUCE RECIPE
Web Nutrition Info Ingredients 1 teaspoon salt 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ¼ teaspoon freshly ground black pepper 2 pounds lamb stew meat 2 teaspoons olive oil 2 cups chopped onion …
From myrecipes.com
tagine-of-lamb-and-apricots-in-honey-sauce image


MOROCCAN TAGINE (LAMB WITH PRUNES, APRICOTS AND HONEY)
Web May 18, 2017 Reduce heat to simmer and place the cover of the tagine and let cook for about an hour. Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered. Add salt and pepper to taste. Stir …
From internationalcuisine.com
moroccan-tagine-lamb-with-prunes-apricots-and-honey image


MOROCCAN MROUZIA LAMB TAGINE WITH RAISINS RECIPE - THE SPRUCE …
Web May 25, 2021 Dinner Lamb Mains Moroccan Food African Food Moroccan Lamb Tagine With Raisins, Almonds, and Honey By Christine Benlafquih Updated on 05/25/21 …
From thespruceeats.com


MOROCCAN LAMB OR BEEF TAGINE WITH DATES RECIPE - THE SPRUCE EATS
Web Jan 3, 2022 Ingredients 2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces 2 medium onions, grated 3 cloves garlic, pressed or finely chopped 1 teaspoon …
From thespruceeats.com


LAMB AND CHICKPEA TAGINE - JO COOKS
Web Jun 5, 2022 Garlic – Use as much or little as you like. Honey – The key to balancing out our rich savory flavors! You can substitute for maple syrup if that’s all you have on hand. …
From jocooks.com


MOROCCAN LAMB TAGINE WITH APRICOTS - SUPERGOLDEN BAKES
Web Nov 22, 2018 Step 1. Heat light olive oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip …
From supergoldenbakes.com


RECIPE FOR A DELICIOUS STICKY LAMB TAGINE WITH APRICOTS
Web Preheat the oven to 350°F. Season the lamb liberally with salt and pepper. In a large Dutch oven or other heavy ovenproof pot, heat the oil over medium-high heat. Add the lamb …
From zwilling.com


MOROCCAN LAMB TAGINE RECIPE - BBC FOOD
Web over 2 hours Serves Serves 4 Ingredients 1 tsp cayenne pepper 2 tsp ground black pepper 1½ tbsp paprika 1½ tbsp ground ginger 1 tbsp turmeric 2 tsp ground cinnamon …
From bbc.co.uk


LAMB TAGINE WITH APRICOTS + VIDEO | SILK ROAD RECIPES
Web Dec 17, 2020 Ginger Paste Store bought is fine, but making your own is so easy! Just peel about 1 pound of ginger and blend it with 3-4 tablespoons of olive oil. Voila, you now …
From silkroadrecipes.com


MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS RECIPE
Web Directions. Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. Heat a tagine or Dutch oven over high …
From cookingchanneltv.com


MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS RECIPE | FOOD …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com


LAMB TAGINE WITH CHICKPEAS, APRICOTS & HONEY - AINSLEY HARRIOTT
Web Ingredients 1 x Ainsley Harriott Moroccan Medley Couscous 2 tbsp olive oil 1 large onion, roughly chopped 2 cloves garlic, finely chopped 1 tbsp paprika 2 tsp ground ginger, or …
From ainsley-harriott.com


    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #lamb-sheep     #african     #dinner-party     #kosher     #moroccan     #stove-top     #dietary     #meat     #equipment     #4-hours-or-less

Related Search