COOK LAMB TAGINE - COOK LAMB

COOK LAMB TAGINE - BUILT IN ELECTRIC COOKTOP.

Cook Lamb Tagine


cook lamb tagine
    tagine
  • A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid
  • A tajine or tagine (Berber: tagin) is a type of dish found in the North African cuisines of Algeria, Morocco, Tunisia, and Libya, which is named after the special pot in which it is cooked. A similar dish, known as Tavvas, is found in the cuisine of Cyprus.
  • a spicy vegetable or meat stew. The traditional method of cooking in North Africa-- Tagine--has been used for centuries to slow cook with these spices. Very little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors.
  • Alternative spelling of tajine
    cook
  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
  • (of food) Be heated so that the condition required for eating is reached
  • someone who cooks food
  • prepare a hot meal; "My husband doesn't cook"
  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
  • Heat food and cause it to thicken and reduce in volume
    lamb
  • Used as the epitome of meekness, gentleness, or innocence
  • English essayist (1775-1834)
  • The flesh of such young sheep as food
  • A young sheep
  • give birth to a lamb; "the ewe lambed"
  • young sheep

Maroccan lamb tagine with prunes and almonds
Maroccan lamb tagine with prunes and almonds
My friend Hinde (a wonderful Franco-Maroccan woman) made this deliscious dish and I watched her make it. The lamb fell off the bone and everything had a sweet, rich, caramelized flavor, reminiscent of North Africa. Lamb Tagine with Prunes and Cinnamon Serves6 ADAPTED FROM BAHIJA LAFRIDI, JNANE TAMSNA, MARRAKECH, MOROCCO Gourmet magazine, May 2008 This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender. View more of our favorite recipes from this issue. 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces 1 medium red onion, halved and thinly sliced 3 tablespoons plus 1/4 cup olive oil, divided 3 (3-inch) cinnamon sticks 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon turmeric 1 pinch saffron threads 1 tablespoon white wine or water About 2 1/2 cups water 1/2 lb prunes (about 2 cups) 3 tablespoons mild honey 1 tablespoon sesame seeds 1/2 cup whole blanched almonds Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot. Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours. Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt. Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl. Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds. Cooks’ note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.
Lamb tagine
Lamb tagine
Putting the finishing touches to the lamb tagine. In this case, adding the almond filled apricots in a decorative fashion.

cook lamb tagine
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