Difference between revisions of "Lamb tagine"
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− | <!-- seo -->{{#seo: | + | <!-- seo --> |
− | |title=Lamb tagine, Meat recipe | + | {{#seo: |
+ | |title=Lamb tagine, Meat recipe | ||
|titlemode=replace | |titlemode=replace | ||
− | |keywords= | + | |keywords=#lambtagine #belazu #sauce #preservedlemon #ginger #onion #saffron #chillipowder #lamb #harissa #peas |
− | |description=Another recipe for you to try out your preserved lemons and Balazu rose harissa paste | + | |hashtagrev=032020 |
− | + | |description=Another lamb tagine recipe for you to try out your preserved lemons and Balazu rose harissa paste | |
}} | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
+ | <span class="review"> | ||
+ | <div class="right_imgs" style="float: right; width: 320px;"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Lovely stuff</span>''' | ||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">Wonderfully fragrant with the saffron and lemons.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | ||
{{recipesummary | {{recipesummary | ||
+ | |TotalCalories = 3548 | ||
+ | |PortionCalories = 591 | ||
|DatePublished=19th January 2013 | |DatePublished=19th January 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 35 minutes | |CookTime = 1 hour 35 minutes | ||
− | |Image = [[Image:Lamb Tagine recipe.jpg | + | |Image = [[Image:Lamb Tagine recipe.jpg|alt=Electus]] |
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− | + | </div> | |
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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| a good pinch of [[Chilli powder|chilli powder]] or teaspoons [[Belazu]] Rose [[Harissa]] (optional) | | a good pinch of [[Chilli powder|chilli powder]] or teaspoons [[Belazu]] Rose [[Harissa]] (optional) | ||
| ¼ teaspoon [[Saffron|saffron]] powder | | ¼ teaspoon [[Saffron|saffron]] powder | ||
− | | 500g shelled [[ | + | | 500g shelled [[garden peas]] |
| 2 [[Tomatoes, peeled|tomatoes, peeled]] and chopped | | 2 [[Tomatoes, peeled|tomatoes, peeled]] and chopped | ||
| 1 [[Belazu]] [[Preserved lemon|preserved lemon]] or more, cut into pieces | | 1 [[Belazu]] [[Preserved lemon|preserved lemon]] or more, cut into pieces | ||
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==See also== | ==See also== | ||
{{Tagine-recipe-list}} | {{Tagine-recipe-list}} | ||
+ | |||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#lambtagine #belazu #sauce #preservedlemon #ginger #onion #saffron #chillipowder #lamb #harissa #peas </code><!-- /footer_hashtags --> |
Revision as of 17:47, 9 March 2021
Random recipe review
Lovely stuff 4.7/5
Wonderfully fragrant with the saffron and lemons.
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 garden 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)
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful. This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
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
#lambtagine #belazu #sauce #preservedlemon #ginger #onion #saffron #chillipowder #lamb #harissa #peas
https://www.cookipedia.co.uk/recipes_wiki/Lamb_tagine