Difference between revisions of "Lamb tagine"
From Cookipedia
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− | {{#seo: | + | |title=Lamb tagine, Meat recipe |
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|keywords=Lamb tagine recipe Meat recipes from The cook's Wiki | |keywords=Lamb tagine recipe Meat recipes from The cook's Wiki | ||
− | |description=Another recipe for you to try out your preserved lemons and | + | |description=Another recipe for you to try out your preserved lemons and Balazu rose harissa paste |
|og:image=https://www.cookipedia.co.uk/wiki/images/d/d4/Lamb_Tagine_recipe.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/d/d4/Lamb_Tagine_recipe.jpg | ||
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Another recipe for you to try out your [[Preserved lemons|preserved lemons]] and [http://www.mybelazu.com/details/rose-harissa.html Balazu rose harissa paste] | Another recipe for you to try out your [[Preserved lemons|preserved lemons]] and [http://www.mybelazu.com/details/rose-harissa.html Balazu rose harissa paste] | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1kg leg or [[Shoulder|shoulder]] of [[Lamb|lamb]], trimmed of excess [[Fat|fat]] and cut into cubes | | 1kg leg or [[Shoulder|shoulder]] of [[Lamb|lamb]], trimmed of excess [[Fat|fat]] and cut into cubes | ||
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(''Tamarind & Saffron by Claudia Roden'') | (''Tamarind & Saffron by Claudia Roden'') | ||
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[[Category:Recipes|Tagine]] | [[Category:Recipes|Tagine]] | ||
[[Category:Algerian recipes|Tagine]] | [[Category:Algerian recipes|Tagine]] | ||
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[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
{{Template:Belazu attribution}} | {{Template:Belazu attribution}} | ||
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===Belazu products used in this recipe=== | ===Belazu products used in this recipe=== | ||
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] | * [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon] |
Revision as of 18:06, 10 December 2014
Another recipe for you to try out your preserved lemons and Balazu rose harissa paste
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg leg or shoulder of lamb, trimmed of excess fat and cut into cubes
- 2 tablespoons Belazu olive oil
- 1 onion, chopped
- salt and pepper
- 1 teaspoon ground ginger
- a good pinch of chilli powder or teaspoons Belazu Rose Harissa (optional)
- ¼ teaspoon saffron powder
- 500g shelled peas
- 2 tomatoes, peeled and chopped
- 1 Belazu preserved lemon or more, cut into pieces
- a dozen green olives
Method
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger and saffron.
- Cover with water and cook, covered, for 1-1½ hours until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon and olives and cook uncovered a few minutes longer, until the peas are tender and the sauce reduced. Serve.
(Tamarind & Saffron by Claudia Roden)
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Belazu products used in this recipe
See also
- Lamb tagine
- Chicken tagine
- Chicken tagine with chermoula
- Summer beef tagine
- Tajine bil hoot (Fish Tagine)
- Lamb and onion saffron tagine
- Spicy carrot and chickpea tagine
- Vegetable tagine with apricots and almonds
- Tajine zrodiya (Carrot and lamb tagine)
- Tajine karnoune bil limoun (Artichoke and lemon tagine)
- Pumpkin and green bean tagine
- Lamb tagine with tomatoes and peas