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Lamb Tagine in Oven

Lamb Tagine in Oven

By Kira

I brought this beautiful looking individual bean pots from Le Creuset. It is very versatile. It can be used for serving and cooking and I like the fact of straight from oven to the table. I can’t wait to put them to use.
Bean_Pots

Bean_Pots1

I like Le Creuset for its sturdy build and beautiful looking cookwares. Whenever I am tempted to buy it, I will remind myself never to accumulate good cookwares when you a traveller, it is extremely difficult to carry them around?. I shall find every reason against it, but finally overrule all of them saying “I like it”. So you see I am easily sold when it comes to Le Creuset.

I made Lamb Tagine in these individual bean pots. The meat was cooked perfectly, so tender and succulent. This recipe is slight variation of my previous Lamb Tagine, instead of simmering it on the stove, I cooked it slowly in the oven.

Prep time: 10 min

Cook time: 1 hour 30 min

Total time: 1 hour 40 min

Ingredients

  • Sunflower oil 2 tbsp
  • Onion, sliced thinly 1 medium size
  • Garlic, minced 2 clove
  • Ginger, minced 1 tsp
  • Stewing Lamb, diced into 5cm cube 450 g
  • Ground Cumin 1 tsp
  • Ground Coriander 1/2 tsp
  • Cayenne Pepper 1/2 tsp
  • Cinnamon 1 stick
  • Pureed Tomatoes 150 g
  • Stock 100 ml
  • Sweet Potato, skinned and cut into 2cm cubes 100 g
  • Dried Apricots, chopped in halves 60 g
  • Salt to season
  • Flaked Almonds to garnish optional

Instructions

  • Preheat the oven at 160C fan.
  • Heat 1 tbsp oil in frying pan and brown the meat in batches. Place them aside.
  • Add 1 tbsp oil in the same pan and add the onion and cooked until the soft.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Place the browned meat in the pan along with the sautéd onions.
  • Add cumin, coriander, paprika, cinnamon and mix well so they are coated well with meat and onion.
  • Mix the pureed tomatoes and stock and add it to the pan.
  • Season with salt, divide the between two individual bean pots, put the lid on. Place in the middle shelf of the preheat oven and cooked for an hour.
  • Lamb_Tagine_Oven

  • Carefully remove the bean pots from oven, arrange the sweet potatoes and apricots on the top layer and cook for 15 mins, until the sweet potato is softened.
  • Lamb_Tagine_Oven2

    Lamb_Tagine_Oven3

  • Since the meat was slowly cooked in oven for longer time, it was so tender and succulent. Serve it as it is or with white rice.
  • Lamb_Tagine_Oven4

Lamb Tagine with Sweet Potato and dried Prunes

Lamb Tagine with Sweet Potato and dried Prunes


By Kira

Tagine, the name sounds interesting? It got its name because its cooked in a tagine dish, it has a shallow base and conical lid. The combination of spiciness, sweetness and dry fruits with the slow cooked lamb gives this dish a wonderful taste.

Yield: 3 portions

Ingredients
olive oil 2 tbsp
onion – sliced thin 1 medium size
garlic – minced 2 clove
fresh ginger – minced 1 tsp
lamb – diced into 5cm cube 500 g
ground cumin 1 tsp
ground coriander 1/2 tsp
paprika 1/2 tsp
cinnamon 1/2 stick
pureed tomatoes 200 g
stock 100 ml
sweet potato – skinned and cut into 4cm cubes 150 g
dried prunes 100 g
salt to season
fresh coriander to garnish
flaked almonds to garnish – optional

Instructions

  • Heat 1 tbsp oil and brown the meat in batches. Place them aside.
  • Add 1 tbsp oil in casserole pan and add the onion and cooked until the soft.
  • Add the garlic and ginger and sauté for 2 minutes.
  • Place the browned meat in the casserole pan along with the sautéd onions.
  • Add cumin, coriander, paprika, cinnamon and mix well so they are coated well with meat and onion.
  • Mix the pureed tomatoes and stock and add it to the casserole pan.
  • Make sure the liquid covers the meat. Season with salt, cover and simmer for an hour.
  • Add the sweet potatoes and prunes and cook for 20 mins, until the sweet potato is softened.

To serve, garnish with fresh coriander and flaked almond.