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Topic ClosedMoroccan Lamb Tagine

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Emsy View Drop Down
Chalfont Star
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Joined: 11 January 2005
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Direct Link To This Post Topic: Moroccan Lamb Tagine
    Posted: 19 January 2005 at 5:49pm

My favourite dish to cook at the moment (and easy), you will need:

1lb diced lamb (you can also make it with diced chicken or chicken breasts), one large onion, two cloves of garlic (pressed), one large orange (segmented, but with skin on), 440g tin of chopped tomatoes, 3/4 pint of chicken/lamb stock, 8oz of dried apricots, ground cumin, paprika, chilli powder (or 1 fresh chilli), fresh coriander (optional), salt, pepper, sultanas if you like them

heat the oven to 100 deg C

brown the lamb (unless using cook from frozen!) and chopped onion with the garlic in a frying pan. Mix the chicken stock and chopped tomatoes together in a casserole dish. Add a teaspoon of paprika, a teaspoon of chilli powder and two teaspoons of cumin (as a general guide, but vary to taste). mix in the lamb, onions and garlic, dried apricots, salt, pepper, and sultanas, and squeeze the orange segments into the mix a little before adding them in (which will infuse, but remove when serving).

Cook on 100 deg C for half an hour, and 150-175 deg for an hour, turning up to 200 for half an hour (cook the meat slowly so it is tender, but two hour cooking time not rigid, keep checking meat til cooked to taste).

 

Serve with couscous/rice.

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Chalfontonian
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Direct Link To This Post Posted: 19 January 2005 at 10:59pm

that sounds good.

i did some thing, very much like that the other week.

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