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Esteve

Lamb tagine serves 4

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil (see note)
3 cloves garlic, crushed
570ml/1 pinttomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped



Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large tagine. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the tagine. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the tagine.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover and cook for 2-2½ hours or until the meat is meltingly tender, sprinkle over the chopped herbs. Serve.

MrRight

Thanks you for the reciepes Esteve

Abdel

Another Tajine recipe by Esteve, we should start calling you Dr.Tajine
I promise you I will try your recipes.

__________________
cuisine marocaine

Esteve

Mr T will do

Esteve

Ingredients (serves 4)

* 2 teaspoons sweet paprika
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon chilli powder
* 1 teaspoon cinnamon
* 1 teaspoon white pepper
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon allspice
* 2 teaspoons salt
* 2 tablespoons olive oil
* grated rind and juice of 2 lemons
* 1.2kg diced lamb
* 1 cup chicken stock
* 3/4 cup dried apricots
* 1/2 cup raisins
* 1 cup thick, Greek-style yoghurt
* 1/2 cup pistachio kernels, roughly chopped
* couscous, to serve

Method

1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.
2. Preheat oven to 180°C. Put lamb mixture into a large Tagine . Add stock and remaining lemon juice. Stir until well-combined.
3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

Enjoy!

Esteve

1/4 cup plus 1 tablespoon extra-virgin olive oil
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 pound white or yellow sweet potatoes, peeled and sliced crosswise 1/8 inch thick
2 large tomatoes, finely chopped
2 garlic cloves, minced
1 tablespoon chopped parsley
1/2 cup water

In a large Tagine, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and cook over moderate heat until lightly browned, about 3 minutes per side. Transfer the chicken to a plate. Add the remaining 3 tablespoons of olive oil to the tagine along with the onion, ginger, cinnamon and 1 teaspoon of freshly ground pepper. Cook over low heat, stirring occasionally, until the onion is softened, about 7 minutes. Arrange the chicken pieces in the tagine in an even layer. Spread the sweet potato slices over the chicken and season with salt and pepper. Sprinkle evenly with the tomatoes, garlic and parsley. Add the water to the tagine and bring to a simmer. Cover and cook the tagine over low heat until the chicken and sweet potatoes are tender, about 60 minutes. Serve direct from the tagine.

Esteve

fish tagine with peppers and olives

Serves 4

½ cup Vegetable oil
¼ cup Italian parsley, chopped
3 large Garlic cloves, chopped
3 tablespoons Cilantro chopped
1 tablespoon Paprika, Hungarian sweet
2 teaspoons Turmeric
⅛ teaspoon Saffron threads, crushed
4 Fish fillets, 6 oz ea. halibuit or simular
1 pounds Carrots, peeled & thin slice
1½ pounds Tomatoes, thinly sliced
1 large Onion, thinly sliced
1 Lemon, thinly sliced
1 teaspoon Salt
¾ teaspoon Pepper
1 medium Red bell pepper, seeded, cut into 1/4" strips
24 Olives, bine-cured, such as Kalamata
Additional parsley

Mix the first 7 ingredients in medium bowl, add fish fillets and turn to coat. Refrigerate for 2 hours, turning fish occasionally. Preheat oven to 350 F. arrange carrot slices over the bottom of a cooking tagine. Layer tamotoes, half of the onion, and half of the lemon slices over. Season with half of the salt & pepper. Drain marinade from fish, and reserve. Arrange fish on top of lemon slices and top with remaining tomatoes, onions, and lemon slices. Season with salt & pepper. Top decoratively with red pepper slices and olives. Pour reserved amrinade over and put the tagine lid. Bake for 40 minutes. Increase oven temp. to 400 F and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with parsley before serving.

Enjoy!

flowerbomb

Tajine for dinner tonight! YUMMY

Esteve

Hope it was one of my recipes

Arwen

I enjoted eating the various tagines we tried whilst in Morocco. After looking through all the tasty recipes...I'll be cooking more now at home...Bon appetite