Recipe for lamb tagine and herrera?!
Thanksgiving is coming up and I usually make a moroccan dish!. But it never taste authentic with the recipes I have found on the web!. What is your recipe!. also the sauce that you dip your bread in and put over the couscous how is that made!?Www@FoodAQ@Com
Answers:
As far as I know the Moroccans dip their bread in any of the tagine sauces!. And the tagines are always served over couscous!.
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
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!.
Www@FoodAQ@Com
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
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!.
Www@FoodAQ@Com
INGREDIENTS (Nutrition)
3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 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 (optional)
1 tablespoon water (optional)
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DIRECTIONS
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!. Www@FoodAQ@Com