Moroccan Beef Food Recipes, With Apricots, Dates

Lamb tagine with apricots and dates is a tender, aromatic, hearty African meal. Take a virtual trip to Morocco by making this easy recipe!

The powerful flavors come up together in this N African recipe in a truly astonishing way. Tangy apricots, saffron, cinnamon, and onions combined with deliciously tender lamb is the ultimate comfort dish.

Side by side time you need a bowl of something warm and cozy, attempt this instead of the usual winter repast.

Hungry for more comfort food? Check out my recipes for butter chicken and chana masala! They'll keep you warm all season long.

What is a tagine?

For those who aren't familiar, a tagine is an African cooking pot that's typically made out of dirt or ceramic. Information technology has a round, shallow base and a cone shaped, vented top. Tagines accept been used for centuries as the perfect dish to use for slow cooking!

Lamb Tagine with Apricots

Ingredient Notes + Substitutions

• Olive Oil - Use a rich actress virgin olive oil to maximize the flavor.

• Almond Slivers
  To blanch almonds, simply place them in humid h2o for one minute. Don't boil too long, or they'll go soft! Afterward humid, drain and rinse immediately with common cold h2o.

• Red Onions
  I use red onion because of its stiff, bitter flavour. Nevertheless, if you're in a pinch, yellow onions are an acceptable substitute.

• Ginger Paste
  Store bought is fine, merely making your own is so easy! Just peel about one pound of ginger and blend information technology with three-4 tablespoons of olive oil. Voila, y'all now have homemade ginger paste!

• Coriander Seeds
  These seeds should be crushed. Whole coriander seeds will ruin the texture of the dish.

• Lamb
  Shoulder or leg meat piece of work best. As long as it'south 2 pounds of boneless meat and cutting into cubes, it will work for this recipe.

• Dates
  Remove the seeds! Just like the coriander, date seeds volition ruin the texture of the meal.

• Ras el Hanout
  This blend is optional, but highly recommended. The flavor this seasoning brings to the dish as a whole is merely mouthwatering.

Recipe Video + Instructions

To see exactly how to make the lamb tagine with apricots and dates, you tin can watch the video located in the recipe card at the bottom of this post!

Instructions

1. Sauté the ingredients. Kickoff by heating upwardly the butter and oil in the tagine. And so, stir in the almonds until they're golden. Once golden, add together the diced onions and garlic, stirring frequently.

   Aftew a few minutes, add the ginger paste, saffron threads, cinnamon sticks and coriander seeds. Adjacent, add the cubed pieces of lamb and stir everything together and go on to sauté for approximately 4 minutes.

2. Add water. Cascade enough water into the tagine to embrace the meat. Bring the mixture to a boil before reducing the heat and letting it simmer until the meat is tender. This should take about 1 hour.
   
3. Add the aromatics. After letting the meat simmer for an hour, add the dates, apricots and orange peel. Stir everything together in the tagine and simmer for some other 20 minutes. Relish the mouthwatering smells filling your kitchen!
   
4. Stir in the beloved. This step is my favorite, because you become to watch your dish go fully realized! After stirring in the love, simmer for about 10 more than minutes. After that, your sauce should be syrupy and ready to go. If yous decide to add ras el hanout, toss it in with the beloved.
   
5. Serve! This dish is delicious with a garnish of chopped fresh cilantro. Serve the meal with a side of couscous and pita bread. Savor!

Lamb tagine will stay fresh in an airtight container in the refrigerator for 3-5 days.

• 1 tablespoon olive oil (See Notation 1)
• 1 tablespoon butter (Come across Note 1)
• 2 tablespoon blanched almond slivers
• 2 red onions diced
• 3 cloves garlic minced
• 2 tablespoon ginger paste
• pinch saffron threads
• two cinnamon sticks
• 2 teaspoon coriander seeds crushed
• 2 lbs lamb shoulder or leg cubed
• eight dates seeded
• 8 dried apricots
• 1 orangish (Come across Note 2)
• 2 tablespoon dearest
• ½ teaspoon Ras el Hanout optional
• ½ teaspoon salt
• ¼ teaspoon blackness pepper

Tagine

• Estrus the butter and oil in a tagine (Run across Annotation iii), or Dutch oven, heavy casserole blistering dish (See Note 4). Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and melt over low estrus until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.

• Next pour enough h2o in to cover the meat and bring to a eddy. Reduce the oestrus, cover and simmer for ane hour or until meat is tender.

• Add the dates, apricots and orange skin, stir to mix and cover. Simmer for 20 minutes.

• Stir in the dearest and ras-el-hanout (optional) and simmer some other 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for v minutes, or add some water if necessary.

• Top with chopped cilantro and serve forth side couscous and staff of life of selection.

Instant Pot

• Employ the Saute setting and cook the butter and oil. Stir in the almonds and sauté until golden. Add together the diced onions and garlic, stir and cook until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Pour enough water in to cover the meat, close the lid and choose Stew setting.

• Practise a Quick Release and add together the dates, apricots, orange zest, beloved, ras-el-hanout and choose the Saute setting for 10 minutes. Flavour to sense of taste with salt and pepper. The sauce should be syrupy. If it is too watery, cull the Saute setting for another 5 minutes or as needed.

• Top with chopped cilantro and serve along side couscous and bread of pick.

1. You can also substitute the oil and butter for 2 tablespoons ghee.
2. I use a vegetable peeler and go 4 strips of orange peel, no white role.
3. Be sure to accept cured your tagine prior to it'south offset use (good mail here) and use a diffuser betwixt the tagine and the oestrus source, exist it flame electric burner.
4. If using a dutch oven or deep casserole dish (cover with foil), bake at 350°F, same time applies.

*The information shown beneath is an guess provided by an online nutrition calculator. It should non be considered a substitute for a professional nutritionist'southward advice.

Sodium: 401 mg | Calcium: 93 mg | Vitamin C: 22 mg | Vitamin A: 650 IU | Sugar: 32 thou | Fiber: 5 k | Potassium: 848 mg | Cholesterol: 92 mg | Calories: 386 kcal | Saturated Fat: 3 g | Fat: xi g | Protein: 31 thousand | Carbohydrates: 41 g | Fe: iv mg

palmerwheirlit.blogspot.com

Source: https://silkroadrecipes.com/lamb-tagine-with-dates-and-apricots/

Share this post