Lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine  Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Lamb tagine.  

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 casserole dish with a tight-fitting lid. 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.


Source
Super Food Ideas - July 2003, Page 52
Recipe by Dixie Elliott

More Moroccan Recipes:

Couscous with vegetable tagine
Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry

Save and share Lamb tagine recipe

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Healthy Egg Drop Soup

Egg drop soup is a staple in Chinese restaurant and takeout menus. Egg is good as it is high in choline and one of the natural sources of Vitamin K. Unfortunately, most egg drop soups sold in the market are high in sodium. For a healthier take on egg drop soup, try this recipe by Nina Simonds of the Food Network:

1 1/2 teaspoons canola oil
2 medium tomatoes, diced
1/2 cup minced scallions
3 tablespoons soy sauce
3/4 cup rice wine or sake
5 cups water
1 teaspoon salt
1/2 pound snow peas
2 1/2 tablespoons cornstarch mixed with 6 tablespoons water
2 large eggs, lightly beaten with 2 tablespoons water

1. Heat oil over high heat until hot. Sauté tomatoes and scallions. Add water, salt, soy sauce, and rice wine. Reduce heat and add snow peas.
2.Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming until slightly thickened.
3. Remove from the heat and slowly add the beaten eggs. Stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

Basil: More than Just Pesto

The round, often pointed, leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods, but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.

The unique array of active constituents called flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.


Basil is a very good source of vitamin A. Called "pro-vitamin A," since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.

Cinnamon Ice Cream

A delicious treat, rich and creamy Cinnamon Ice Cream. Great spice mouth feel.

Cinnamon Ice Cream Recipe

• 3 cups heavy cream
• 1 1/2 cups whole milk
• 2 vanilla beans, split lengthwise
• 1 cup plus 2 tablespoons sugar
• 6 egg yolks
• 2 1/2 teaspoon ground cinnamon

Method:

1. In a saucepan, combine heavy cream and milk.
2. Scrape in seeds from vanilla beans; add beans. Bring just to simmer.
3. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture.
4. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil).
5. Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
6. Transfer custard to ice cream maker and process according to manufacturer's instructions.
7. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

No ice-cream machine? Pour the cooked custard into a bowl, then put the bowl in the freezer for about one and a half hrs until it starts to freeze around the edges. Stir well, repeat process twice more until the mix is smooth. Freeze until needed in a suitable container.

More Ice Cream Recipes

Ceasar Salad: A Healthier Take On A Classic Recipe

Ceasar salad is a staple in takeout and even in fancy restaurant menus. But most often than not, what should have been a healthy salad is made unhealthy with heaps of bacon and high-fat dressing. Make your Ceasar salad healthier with this Martha Stewart recipe:

Healthier Ceasar Salad

2 cups chopped romaine
2 sardines
1 hard-boiled egg
1 tablespoon grated parmesan
1/2 cup croutons
1 tablespoon olive oil
1/2 tablespoon lemon juice

1. Wash romaine leaves in cold water. Drain thoroughly
.2. Debone sardines and ground with a fork into a paste.
3. Whisk together olive oil and lemon juice until emulsified. Stir in sardine paste.
4. Slice hard boiled egg.
5. Toss egg, lettuce, and croutons with the dressing.

Tip 1: If you want bacon in your Ceasar salad, toss a few rashers of turkey bacon onto a baking sheet and bake until crisp. Drain bacon of excess fat and put them inside a brown paper bag. Roll a rolling pin over the paper bag to crumble the bacon. Top your salad with bacon after tossing.

Tip 2: If you like garlic, slice the top off a garlic clove and rub it on the inside of your salad bowl.

Couscous with vegetable tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous with vegetable tagine  Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Couscous with vegetable tagine. 

Preparation Time 10 minutes
Cooking Time 16 minutes

Ingredients (serves 4)

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method

1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
  
2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
  
3. Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
  
4. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source
Taste.com.au - May 2008, Page 9
Recipe by Kate Murdoch


More Moroccan Recipes:

Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous

Save and share Couscous with vegetable tagine recipe

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Moroccan-style lamb with pistachio couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-style lamb with pistachio couscous Recipe.  Enjoy Moroccan Food and learn how to make quick and easy Moroccan-style lamb with pistachio couscous.

Cooking Time 25 minutes

Ingredients (serves 4)

2 (about 500g) lamb eye of loin (backstrap)
Large pinch of ground cinnamon
Salt & freshly ground black pepper
1 tbs olive oil
250ml (1 cup) water
125ml (1/2 cup) fresh orange juice
20g butter
290g (1 1/2 cups) couscous
150g fresh dates, halved, stones removed, thinly sliced lengthways
150g dried Turkish apricots, halved
75g (1/2 cup) salted pistachio kernels, coarsely chopped
1 bunch fresh coriander, washed, dried, leaves picked
1 tbs finely grated orange rind
Thick natural yoghurt, to serve

Method

1. Sprinkle both sides of the lamb with cinnamon and season with salt and pepper. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

2. Meanwhile, combine the water, orange juice and butter in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

3. Slice the lamb across the grain. Add the dates, apricot, pistachios, coriander and orange rind to the couscous and stir to combine. Divide among serving bowls. Top with lamb and serve with yoghurt, if desired.

Source
Good Taste - March 2006, Page 39
Recipe by Michelle Southan

More Moroccan Recipes:

Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous

Save and share Moroccan-style lamb with pistachio couscous  recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.