Lamb chops with prunes (video recipe)
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Put the oil and butter in a Moroccan tagine or in a clay or ceramic bowl and let them heat up. Then add the chopped onion and crushed garlic and leave everything to harden until the onion softens and becomes translucent. Place the pieces of ram / lamb / sheep meat, saffron diluted in hot water, turmeric, ginger, cinnamon stick and a little salt over the onion. Then mix well to evenly distribute all the spices. Then pour enough water to boil the meat, cover the pot and let it simmer over low heat for 1 hour, 1 hour and a half or until the meat is cooked. Turn off the heat and let the tagine cool down a bit, and in the meantime take care of the plums. Put a little water in a saucepan, then put the plums, cinnamon and honey. Boil the plums until they have absorbed almost all the water and the sauce has lightly caramelized. To serve the tagine, place the pre-prepared plums among the pieces of meat, decorate with sesame seeds and serve the tagine warm with fresh bread.
Good appetite !
As usual, prepare the main ingredient of the recipe, in this case being a leg of lamb.
This will be cleaned by skin (the fat will not be removed, because it will melt when cooked and will give the recipe a tastier taste), washed, dried (possibly with an absorbent kitchen towel), lightly notched from place to place with a sharp knife, then seasoned on all sides with salt, pepper and dried cumin.
Garlic dogs, peel and leave whole, they will be placed between the formed notches and the lamb will be left waiting, about 20 minutes (how long it will take from the flavors and prepare the rest of the ingredients).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Onion cleaned and cut scales (rubbed with a pinch of salt to melt faster when fried ) will be put at hardened (how translucent it will be) in a Teflon pan (dripping 1 cup of water, from time to time, to soften better).
Dried apricots and apricots, soaked in a bowl with a little warm water, add fish onion, together with red wine, balsamic vinegar and brown sugar.
Everything is left to boil for approx 15 minutes, until a sweet and sour sauce, slightly Basque.
For people who want a more sour sauce, you can add during cooking (to taste) a little juice of Lemon.
In a heat-resistant vessel with 3 tablespoons oil, 1 cup water, will be put leg of lamb pre-prepared, cooked, covered the dish to begin with a aluminum foil and put in the preheated oven at 180 degrees, for about 6 minutes.
From time to time, check the pot in the oven (possibly, if necessary, add water. To cook the lamb meat, it becomes tender and juicy).
Near the end (about 15 minutes), fthe aluminum oil will be removed and let the lamb pulp acquire a beautiful rumen color.
Leg of lamb cooked in the oven, it will be transferred from the dish on a plate, cut into portions suitable for one person, on individual plates, together with sweet and sour sauce with plums and apricots.
Being a sweet food, it will be served with some sourness according to your preference (cucumbers with vinegar donuts with vinegar or a seasonal green salad.
Lamb Stew for Easter & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of lamb stew is ideal for Easter. I don't think there is a family that doesn't have a lamb stew tray on the Easter table. My father really likes stew and makes it very tasty, so this is his recipe. In my family, the stew was always baked. It can also be made on the flame, but my father prefers to start it on the stove and finish cooking in the oven. As a child, I didn't like stewing and I honestly didn't kill myself for lamb either. The specific smell was unbearable for me, so I didn't eat a lot of lamb.
I didn't like it either lamb liver, also for the same reason, the smell. I didn't like organs either, so if I think about it, I was a capricious child eating in my childhood. Now, on top of that, I really like lamb, mutton and even mutton. The smell doesn't bother me either. I often cook lamb and especially mutton because my husband likes it. In Morocco, a lot of ram is cooked with many spices, with an aromatic sauce and dried vegetables or plums. Lamb tagine with prunes it is delicious and even a whimsical person can eat it because it does not have that specific taste.
Returning to the lamb stew recipe, it is very simple to prepare. You need quite a few greens: green onions, green garlic, dill and parsley. Dad puts about 5 bunches of onion and 5 cloves of garlic. I limit myself to 3 of each. I also added a dried onion for jam and you can add a few extra cloves of garlic, if you want. For the lamb, I chose beautiful pieces of meat and chops. You can use any bone-in lamb you have. It is important that each piece has enough meat.
After browning the meat and softening the greens, I put the tomato juice and everything went in the oven. The pan in my set helped me a lot Tefal Ingenio. I love this set because the dishes have a single detachable handle that I can use on all of them. In addition, I can put the dishes on the stove, on the stove or in the oven. They can serve food directly from dishes and what is left can be put directly in the refrigerator. Exactly what I need to stop soiling 4-5 dishes for a single meal. I also used these dishes in the recipe shut up and swallow or polished in layers and came out just as well.
Ingredients for Moroccan Tajina with lamb and vegetables
- FOR TAJINA:
- 350 g lamb, cut into cubes
- Two bell peppers
- A zucchini
- A red onion
- 10-12 cherry tomatoes
- 2 tablespoons peeled pistachios
- 2 tablespoons dried apricots, chopped
- 2 tablespoons olive oil (or if you have argan oil for cooking, and better!)
- A lemon preserved in brine
- A teaspoon of harissa pasta
- A tablespoon of pomegranate concentrate
- A teaspoon of ras-el-hanout spice mix
- FOR SERVICE:
- 4 small glues (or 2 normal)
- 1 tablespoon pomegranate concentrate
- 1 tablespoon olive oil
- Zataar spice mix
How do we prepare the Moroccan tagine recipe?
Before we begin, a little parenthesis about the more special ingredients:
Harissa is a hot pepper paste with rose petals and has a slightly smoky taste. If you have nowhere to buy such a thing, you can add to the tagina some hot peppers, a drop of paprika and a few cloves of garlic, instead of.
Ras-el-hanout is a mix of traditional Moroccan spices. It usually contains: cumin, coriander, cinnamon, black or pink pepper, turmeric and cardamom.
Pomegranate concentrate (pomegranate molasses) is a syrup obtained by boiling pomegranate juice with sugar and lemon.
Zataar is a mix of Egyptian spices, it can be easily prepared at home: 3 teaspoons sesame seeds, 1 teaspoon sumac, 1 teaspoon dried thyme, 1 teaspoon dried marjoram)
Preserved lemons are also traditional in Morocco. Whole or quartered lemons, peeled, are pickled in brine with saffron and black cumin seeds. This pickle can be prepared at home, it takes about three weeks until it is ready to use)
And now my favorite part: I left the tagine alone for two hours, during which time I enjoyed a glass of wine and rubbed mint on Facebook.
Moroccan tagine with lamb and vegetables recipe step by step
When I saw that the tagine was almost ready, I put the sticks on a pizza tray, greased them with olive oil mixed with pomegranate concentrate (using a silicone cake brush), sprinkled them with zataar and I put it in the oven for 5 minutes to brown. I took them out of the fixed oven when I took the tagine off the heat. Good appetite!
The average jury score for this recipe is 9.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Moroccan Tajina with lamb and vegetables step by step recipe
Chicken Tajine Ingredient:
- 1.2 kg. chicken (I had wings)
- 50 ml. of extra virgin olive oil
- 200 grams of chopped onion
- 3 cloves chopped garlic
- peel (yellow part) cut into strips of half a lemon
- juice of half a lemon
- 2 medium potatoes, peel and cut into 1 cm slices. thickness
- 1 carrot cut julien
- 1 handful of raisins
- 10 cherry tomatoes
- 400 ml. bird soup
- 1/4 teaspoon ground cumin
- 1 teaspoon grated coriander
- 1 teaspoon paprika, pepper
- 1 bunch of chopped green parsley
Preparation of chicken noodles:
For starters, here's the dish:
Heat the extra virgin olive oil in the tajine bowl and lightly brown the chicken pieces:
Add onion and chopped garlic:
Add the lemon peel cut into strips:
Add the carrot, tomatoes, raisins, potatoes and pour the soup. Bring everything to a boil, add lemon juice and sprinkle with salt, pepper, coriander and ground cumin and paprika:
Draw the pot on a very low heat, cover with a lid and simmer for 30 minutes. Finally, add the chopped parsley:
Remove the tagine from the heat, cover with a lid and let the flavors combine for a few minutes, then serve. I pulled the wings to the circumference of the bowl and made room in the middle of the couscous that I rehydrated and absorbed with sauce and flavors from the bowl:
It is presented on the table in the traditional dish:
Conclusions: a food very easy to make, but good to lick your fingers (which I did). Good appetite!
200 g cream
1 sachet of vanilla sugar
1 tablespoon sugar
a little cinnamon
whipped cream for decorating
1. Put the plums in a bowl and cover with hot water. Leave to rehydrate for about 30 minutes. Drain and absorb with kitchen towels.
2. Insert 1/2 or 1/4 walnut kernel in each plum (depending on how big the plum is). It is recommended that this operation be done at least a few hours before serving so that the walnut kernels have time to soften a little.
3. Rub the cream with the sugar until it is completely dissolved.
4. In small glass cups put a layer of sour cream, then a few plums, another layer of sour cream, and plums and finally decorate with whipped cream.
5. Sprinkle with something other than cinnamon.
Try this video recipe too
Vita Tajine with raisins and candied apricots
Delighted to the fullest by the Tajine I received for my birthday, after the mutton I told you about, I stopped at an interesting beef recipe, & # 8220sweetened & # 8221 with raisins and candied apricots, seasoned with ginger and paprika , scented with cinnamon and lemon peel. A very interesting combination of tastes and flavors, which I tested with some friends, on a Saturday night, for a drink. The dish with Moroccan flavors was so pleasing that, once placed on the table, it disappeared before I could take a picture of any portion: D.Posted in 100-200 kcal, Beef, African dishes Tags: paprika, Moroccan cuisine, candied apricots, onions, coriander, turmeric, ginger, beef food, honey, almonds, Moroccan recipe, Tajine recipe, cinnamon, raisins, turmeric, garlic 2 Comments & # 187
Tajine, the flavors of Morocco at everyone's fingertips
Tajine is a Moroccan dish that is easy to cook, apparently unpretentious and that gives free rein to the imagination in terms of combinations of ingredients. An exotic stew, with which you will surely impress your family and friends.
Tajine or tagine is found in kitchens in North Africa, Algeria, Morocco and Tunisia. The name of the dish comes from the special clay pot in which the food is cooked.
In Moroccan cuisine, tajine is a stew cooked over low heat, which results in a tender meat with flavored vegetables and sauce. This stew must be boiled over low heat in a covered clay pot.
The meat used for tagine should not be too pretentious, it can be pieces of lamb, chicken, pork or beef, you can also use fish or minced meat (meatballs). Moroccans use a lot of lamb or chicken and combine it with a variety of ingredients: olives, quince, apples, pears, apricots, raisins, plums, dates, nuts, along with fresh lemons, with or without honey, with or without spices.
The traditional spices used for tagine are: cinnamon, saffron, ginger, turmeric, cumin, paprika, pepper. Other ingredients can be: vegetables, roots, you can give a Mediterranean, French flavor, there is enough freedom in combinations, so as to satisfy all tastes. Tajine can be prepared only from vegetables, it is not a typical recipe, but for vegetarians or those who fast it can be a good choice.
Below we present a tagine suggestion, you can adapt it to your tastes, adding or replacing ingredients and spices.
Chicken tagine with vegetables
4 upper chicken legs
2 tablespoons olive oil
4 cloves of garlic
salt, pepper, dried greens (basil, thyme, bay leaf)
1 teaspoon curry powder
1 teaspoon ginger (optional)
1 teaspoon paprika
2 tablespoons lemon juice
optional: a few dates and raisins.
Method of preparation
The chicken should be marinated for two hours in the following mixture: a tablespoon of olive oil, salt, pepper, dried greens (basil, thyme, bay leaf), curry and ginger (optional).
After the chicken is marinated, grease the base of the clay pot with a tablespoon of olive oil and add sliced parsnips, potatoes, carrots, onions, garlic (plus dates and raisins, if you like) and sprinkle over. from time to time paprika. Put the chicken pieces and the two tablespoons of lemon juice on top.
Put it in the oven and leave it on medium to high heat for 30 minutes and another 45 minutes on low heat.
Starting from the above information and from the recipe we propose, you can prepare various types of tajine, exactly to your taste.