Tag Archives: tagine

Lamb Tagine with Apricot and Prunes

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lamb-tagine

This sweet and savory tagine pairs wonderfully with dried fruit and nuts such as apricots, prunes, and walnuts. Dried fruit is frequently used in Moroccan cooking; look for fruit that is still somewhat moist and not too dry. Serves 4 to 6.

lamb-tagine

 

Ingredients:

– 3 tablespoons olive oil

– 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes

– 1 large yellow onion, chopped

– 1 teaspoon cinnamon

– 2 teaspoon freshly grated ginger

– 1 teaspoon turmeric

– 1 teaspoon cumin

– 1/2 bunch cilantro, chopped

– 1 teaspoon salt

– 1/2 teaspoon pepper

– 1 1/2 cups low-sodium beef broth

– 3 tablespoons honey

– 1 cup dried apricots

– 1 cup dried, pitted prunes

– 1 tablespoon sesame seeds, for garnish

– 1/2 cup walnuts halves, for garnish

 

Directions:

1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.

2. Sauté the onion for about 5 minutes, until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric, cumin, cilantro, salt, and pepper. Continue cooking for about two minutes.

3. Add the beef broth. Lower the heat, cover, and simmer for one hour 15 minutes.

4. Stir in the honey, apricots, and prunes, and cook for a further 15 minutes.

5. Remove the lamb and fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.

6. Garnish with the walnut halves and sesame seeds.

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

 

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Moroccan Ribs with Prunes and Apricots

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ribs

Short ribs are cooked in every cuisine and in so many different ways.

This recipe has a little Moroccan twist to it with honey and dried fruits.

Serves 4-6

ribs

 

 

 

 

Ingredients:

– 5 pounds of short ribs

– 1 large onion, chopped

– 2 carrots, chopped

– 1 cup dried apricots

– 1 cup dried prunes

– 4 garlic gloves, minced

– 3 cups low sodium beef stock (if needed add more)

– 1 cup of dry red wine

– 4 tablespoons olive oil

– 3 tablespoons of honey

– 2 tablespoons of cinnamon

– 1 teaspoon of ginger

– 1 teaspoon coriander

– 1 teaspoon of ground cumin

– 1 teaspoon baharat spice

– 1 tablespoon paprika

– salt and pepper to taste

Directions:

1. Preheat the oven at 350.

2. In a small mixing bowl, combine cinnamon, ginger, coriander, ground cumin, baharat spice, and paprika. Mix well.

3. Sprinkle salt and pepper on the meat and rub the spice mixture on each piece.

4. In a Dutch oven, heat the olive oil on a medium heat and brown the ribs in batches on all sides

5. Remove the ribs and set aside.

6. Add onion, carrots and garlic to the same Dutch oven and sauté until semi-soft.

7. Carefully deglaze with wine and with a wooden spoon, scrape the brown bits from the bottom of the pot.

8. Put the ribs back in the pot and add apricots, prunes, honey and beef stock.

9. Cover and place in the oven and bake from 2 to 2 and a half hours till meat it tender to fork.

10. Serve with couscous.

 

 

Enjoy!

The Petite Gourmande

© 2017 by Ruth Barnes, all rights reserved

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Duck Tagine with Figs and Port Sauce

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duck

The Dense richness of duck is perfectly accented by the figs and port wine, especially after the figs have cooked in the sauce. This is a wonderful holiday dish and is sure to impress your guests.

 

duck

 

Serves 4 to 6

Ingredients

– 1 (5-pound) duck

– 3 tablespoons olive oil

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 2 tablespoons unsalted butter

– 3 shallots, chopped

– 1 cup port wine

– 2 cups low-sodium chicken stock (or water)

– Juice of 1 lemon

– 1 teaspoon ground cinnamon

– 1/2 teaspoon allspice (optional)

– 1 teaspoon ground ginger

– 3 tablespoons honey

– 8 dried black mission figs

Directions

1. Preheat the oven to 375 degrees.

2. Wash the duck and pat it dry.

3. Make small slits all over the breasts. Rub with the olive oil and season with salt and pepper.

4. Place the duck in a roasting pan, breast side up, and bake for 1 hour. Turn it over and cook for another hour until it is tender.

5. Place the duck on a serving platter and cover to keep warm.

6. Discard all but 2 tablespoons of duck fat from the pan.

7. Add the butter and shallots to the duck fat in the pan. Sauté on medium heat for 5 minutes or until the shallots are translucent.

8. Add the port wine and deglaze the pan, using a wooden spoon to scrape up all the brown bits from the bottom of the pan. Then add the stock.

9. Stir in the lemon juice, cinnamon, allspice, ginger, and honey. Bring to a boil.

10. Lower the heat, add the figs, and simmer until the sauce is thick and has reduced by half.

11. Cover the duck with the sauce and surround it with figs.

Merry Christmas and Happy New year from your Petite Gourmande!

 

© 2016 by Ruth Barnes, all rights reserved

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Beef Tagine with Butternut Squash

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Beef Tagine with Butternut Squash

L’hem bil Grrah

 

Beef and squash pair to make this filling dish that is perfect for colder temperatures. The squash picks up the cinnamon, giving it warmth and a slightly spicy flavor.

 

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Serves 4 to 6

 

Ingredients

o   1 tablespoon sweet paprika

o   1 teaspoon ground ginger

o   1 teaspoon ground cumin

o   ½ teaspoon turmeric

o   1 teaspoon cinnamon

o   ½ teaspoon salt

o   ½ teaspoon pepper

o   3 pounds boneless beef shoulder roast, cut into 1 inch cubes

o   3 tablespoons olive oil

o   1 large onion

o   5 cloves garlic, chopped

o   1 (15 ounce) can diced tomatoes, drained

o   ½ bunch cilantro, chopped

o   ½ bunch parsley, chopped

o   1 large butternut squash peeled and cut into cubes

o   1 small bag frozen pearl onions

o   1 cup low-sodium chicken broth or vegetable stock

 

Directions

1.       In a large mixing bowl, combine the paprika, ginger, cumin, turmeric, cinnamon, salt, and pepper.

2.       Add the beef to the mixture and stir well to season.

3.       In a Dutch oven or a large cooking tagine, heat the olive oil on medium high heat. Sauté the onion and garlic for 5 minutes or until tender.

4.       Add the beef and brown on all sides

5.       Stir in the tomatoes, cilantro, parsley, butternut squash, pearl onions, and broth, and bring to a boil. Cover, reduce the heat, and simmer for 1 ½ hours or until the beef is tender.

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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