Easiest Way to Make Super Quick Homemade Lamb Tagine
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Easiest Way to Make Award-winning Lamb Tagine. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lamb Tagine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Tagine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Lamb Tagine using 12 ingredients and 10 steps. Here is how you cook that.
A straightforward tagine recipe, quick, easy and tasty. Useful to prepare ahead for visitors as it can be frozen.
Ingredients and spices that need to be Prepare to make Lamb Tagine:
- 2 tbs olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 500 g leg or neck of lamb
- 2 fat cloves garlic
- 1/2 tsp cummin
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp saffron
- 1 tbs clear honey
- 100 g soft dried apricots, sliced
- 1 vegetable stock cube
Steps to make Lamb Tagine
- Prepare ingedients. I discovered I had no saffron so substituted a star anise. And used a Knorr stock pot instead of a veg cube.
- Using a heavy bottomed pan or casserole heat the oil and add the onions and carrots. Cook for 3-4 minutes to soften.
- Add the meat to the pan and brown the cubes thoroughly.
- Add the spices and chopped garlic and stir to coat the meat. Cook for a few minutes to release the flavours.
- Add the honey and apricots and stir.
- Now add the stock cube and about 500ml boiling water to cover the meat
- Cover and simmer for an hour. Remove lid and cook gently a further 30 minutes.
- At this stage the dish can be cooled or frozen until you want to serve it.
- To serve choose two (or more!) of the following: couscous, diced sweet potatoes boiled or roasted butternut squash, diced or roasted boiled white or brown rice, green salad
- Reheat the tagine carefully and scatter chopped parsley and/or roasted pine nuts before taking to the table. This time I served with spinach which was waiting in fridge for a good monent.
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