Return the lamb shanks to the sauce. 3. Serve with fluffy couscous for a hearty meal that will stick to your ribs! When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Peel and finely slice the garlic. Ingredients Method Prep time: 30 minutes Cook time: 1 hour 40 minutes-2 hours 10 minutes Preheat the oven to 150c/130c Fan/Gas 2. , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, Seven-veg tagine: Jamie Olivers food team, 4 lamb shanks , French trimmed, 1 fresh red chilli, 1 clove of garlic, 1 red onion, 1 quince, 2 carrots, 1 bulb of fennel, 2 fresh bay leaves, 1 pinch of saffron, 2 ripe tomatoes , on the vine, 1 preserved lemon, 1 litre quality organic chicken stock, 200 g couscous, 1 bunch of fresh mint , (30g), 1 handful of black olives , (stone in), a bunch of fresh flat-leaf parsley , (15g), a lemon, an orange, 50 g rose harissa, 4 heaped tablespoons fat-free natural yoghurt, 2 cardamon pods, teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 1 heaped teaspoon coriander seeds, teaspoon sweet smoked paprika, 1 tiny pinch of cumin seeds, teaspoon ground turmeric, teaspoon ground ginger. Heat olive oil, add the onion, celery and carrots and cook for 5 mins. With this Jamie Oliver Chicken Tagine, you can enjoy Moroccan flavors on a weeknight! 400 g quality diced stewing lamb, such as neck fillet; 1 teaspoon cinnamon; 1 teaspoon coriander; 1 teaspoon cumin; 1 tablespoon runny honey; sea salt and freshly ground black pepper; 2 red onions; 3 cloves of garlic; Melt-in-the-mouth lamb is the star, but this dish celebrates some amazing veggies, too. However, heres what you can serve with your Jamie Oliver Chicken Tagine: A wood fire was the major cooking method in ancient kitchens for centuries. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off the beef should be really tender and flaking apart now, so have a taste and season to taste. Your taste buds will thank you. Jamie takes some classic Moroccan flavours and techniques the shows you every step of the way plus how to finish it off beautifully. Recipe tips How-to-videos Method Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. For more information about how we calculate costs per serving read our FAQS, A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside. Swirl the harissa through the yoghurt. Peel the onion and quince, cutting each into 8 wedges. Add the carrots and spices, stir everything together, add the tomato pure, stock and 250ml water and swirl everything around the pan. The olives are pretty salty, so you may not need much more salt. First, you will need to brown the lamb in a large casserole dish or tagine. Add a few drops of oil and a few drops of water to the mixture. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil. Then theres tagine, which, although being a stew, can be served on a dish without spilling. Preheat the oven to 170C, fan 150C, gas 3. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam. * Congratulations to Linda Chudej, , Recipes of the week Midweek recipes Weekend recipes Tips and Techniques Food glossary Cooking glossary. Taste and season to perfection. Stir for about 3-4 minutes for the flavors to blend and the onions to wilt. Exclusive use by Tefal and JO Group Copyright is retained by JO Ltd Photography: From David Loftus, 2015, Moroccan lamb tagine with apricot & almond couscous, 400g quality diced stewing lamb, such as neck fillet. Tender shanks cooked in a thick,. Sprinkle over the saffron if using and then add the chicken stock . When making most stews, Chickpea Tagine. To make a salad, destone the olives and roughly tear into a bowl.
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