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Recipe by Makinze Gore
There will be eight servings from this.
A total of twenty minutes have been set aside for preparation.
The overall amount of time required was two hours and fifty minutes.
(1674) is equivalent to Cal/Serv.
In light of the fact that the name “tagine” refers to both the pot and the stew-like dish that is cooked inside of it, you should not rule out the idea of creating a tagine even if you do not own a tagine pot. In the one that we made, we used a Dutch oven to cook it, and the end result was just fantastic! If you have a large pot with a cover that fits tightly, you should be good to start. All you need is sufficient space.
At the same time as the lamb is being cooked at a low simmer until it is tender enough to be eaten with a fork, the aroma that will be emanating from your kitchen will be an authentic Moroccan restaurant. Among the sweet spices that are often used in this cuisine, cinnamon and cardamom are two examples that may be mentioned. In addition to that, the meal has a great deal of salty seasonings at the same time. The final result is a dish that is both intricate and well-balanced, and does not require a tremendous lot of work on the part of the cook. I can say without a doubt that this is the best kind of meal. Serving it atop couscous that has been cooked to perfection will result in the most delectable dinner that has ever been served. much the leftovers taste much better the next day after they have been consumed.
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There are four pounds of boneless lamb roast that have been sliced into pieces that are one inch in length.
- Salt that is Kosher and a half cup of chicken broth with a reduced sodium content
- There is one cup of dried apricots.
- Three tablespoons of extra-virgin olive oil are required.
- a single onion, diced and of a medium size
- Garlic, which has been chopped into four cloves
- Ginger that has been freshly minced and weighed out to be two tablespoons
- a tablespoon and a half of tomato paste
- The cinnamon stick, one stick Saffron, in a very little quantity, number one
- A half teaspoon of ground turmeric is required.
- a half teaspoon of ground cardamom and 500 milligrams of ground coriander will be required.
- One quarter of a milligram of ground nutmeg
- A total of 24 milligrams of ground cloves
- Pepper that has been freshly ground and is black in color chopped cilantro that is one-fourth of a cup, along with more cilantro for garnish
- A half cup of almond slivers that have been roasted in a heated oven
- Tears of mint leaves, specifically made for serving
- Couscous that has been prepared and is ready to be served.
- Put the lamb in a big bowl and season it with roughly two teaspoons of salt. 2. After that, start cooking the meat. The combination should be allowed to sit at room temperature for one hour, or it may be stored in the refrigerator for the whole 24-hour period.
2. The second step is to bring the chicken broth to a boil in a small saucepan that is placed over medium-high heat. This will accomplish the second phase. After removing the pan from the heat, add the dried apricots and mix them in. It is recommended that you wait at least fifteen minutes.
Prepare the oil by heating it in a tagine or Dutch oven over medium-high heat. This will allow you to go on to the next step. The lamb should be cooked for about four minutes on each side once it has been placed in the pan. Work together in groups whenever it is necessary to do so. Once you have removed the lamb from the pot, remove it and place it on a plate.
3. The fourth step is to reduce the temperature to a medium level and then combine the onion with the pot. Cook for five minutes, or until the dish reaches the desired level of tenderness. Following the addition of the garlic and ginger, continue to boil for an additional minute until the scent is released. Following that, add the tomato paste and whisk it until it is thoroughly incorporated into the mixture. Keep heating for one more minute after adding the cinnamon stick, saffron, and spices. This will bring the toasting process to a successful conclusion.
4. Before adding the lamb, apricots, and broth to the pot, the fifth step is to season them with salt and pepper. This step is done before adding the ingredients. The lamb should be brought to a boil, after which the heat should be dropped and the lamb should be allowed to simmer, covered, for around one and a half hours, until it is tender and the liquid has to be reduced.
The skillet should be removed from the heat and the chopped cilantro should be whisked in. The dish should be finished off with a garnish of toasted almonds, mint, and more cilantro. Serve on a bed of couscous that has been cooked.
