Tagine domba

Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-> Also s

⏱ 135 menit 🔨 Persiapan 15mnt 🔥 Masak 120mnt 📊 Sulit 🍽 5 porsi ⭐ 4.9 (90) 👁 39
Tagine domba

Bahan-bahan

5 porsi

Langkah-langkah

  1. Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)
  2. Spice mix - Mix the ingredients in a bowl then set aside.
  3. Brown lamb - Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.
  4. Aromatics - Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.
  5. Sauce - Add chicken stock and water, stir, then return the lamb into the pot.
  6. Slow cook 1 hr 45 min - Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).
  7. Lemon finish - Lamb should be tender - check! Gently stir in lemon zest.
  8. Serve over plain couscous, sprinkled with almonds and coriander.
Daging Sapi & Kambing top ratedlamb taginemoroccannorth african

Nutrisi per porsi

Protein32g
Karbo30g
Lemak24g
442kcal
32gProtein
30gKarbo
24gLemak

💰 Estimasi Harga

Total Bahan
Rp 2.140
Per Porsi
Rp 428/porsi
🏠 Lebih Hemat
~Rp 4.280 dari beli jadi!
📋 Rincian Harga Bahan (16% bahan terdeteksi)
BahanJumlahSubtotal
/ 3.2lb boneless lamb shoulder 1.6 kg -
/ 2 lb lamb stewing meat or shoulder 1 kg -
cooking/kosher salt 1 tsp -
black pepper 0.5 tsp -
canola oil 3 tbsp -
arlic cloves 3 g -
brown onions 2 -
tomato paste 0.5 tbsp Rp 90
grated ginger 2 tsp -
cinnamon sticks 2 -
chicken stock/broth 1 cups -
dried apricots 1 cup -
- 3 tsp lemon zest 2 -
ground coriander 1 tbsp -
ground cumin 1 tbsp Rp 1.050
ground cardamom 2 tsp -
turmeric powder 2 tsp Rp 800
fennel powder 0.5 tsp Rp 200
cayenne pepper 1 tsp -
ground cloves 0.25 tsp -
ground ginger 0.25 tsp -
cooking/kosher salt 0.5 tsp -
slivered almonds 0.5 cup -
coriander/cilantro leaves roughly chopped 0.5 cup -
batches couscous 0.5 -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Tagine domba

Bahan-bahan:
  • 1.6 kg / 3.2lb boneless lamb shoulder, trim the fat, then ( cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming))
  • 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat (cut in 3.5cm / 1.5" cubes)
  • 1 tsp cooking/kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp canola oil
  • 3 g arlic cloves (, finely minced)
  • 2 brown onions (, diced (1cm / 0.3" cubes))
  • 1 1/2 tbsp tomato paste
  • 2 tsp grated ginger
  • 2 cinnamon sticks
  • 2 1/2 cups chicken stock/broth (, low sodium)
  • 1 cup dried apricots (, whole (Note 2 for olives option))
  • 2 - 3 tsp lemon zest ((just use 1 whole lemon, Note 3 for preserved lemon))
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp ground cardamom
  • 2 tsp turmeric powder
  • 1 1/2 tsp fennel powder
  • 1 tsp cayenne pepper ((can reduce for less spicy - Note 4))
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp cooking/kosher salt
  • 1/2 cup slivered almonds (, toasted (Note 5))
  • 1/2 cup coriander/cilantro leaves roughly chopped
  • 1 1/2 batches couscous ((I just use plain, but you can add the fruit and nuts if you want))

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