Best Lamb And Lentil Tagine Recipes

LAMB AND LENTIL TAGINE

Lamb and Lentil Tagine image

I love lamb and am always on the lookout for tasty recipes that use it. This one caught my eye in the food section of the Houston Chronicle. It serves two, but may easily be increased to serve more.

Provided by Leslie in Texas

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb lamb, cut into 1 inch cubes
1 tablespoon olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 medium tomatoes, cut into 8 wedges
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
10 fresh cilantro stems
2 tablespoons chopped cilantro leaves
2 1/2 cups water
1/2 cup dried lentils
4 cups washed ready-to-eat Baby Spinach

Steps:

Heat oil in a medium-sized skillet over high heat.
Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
Add the water, the cilantro sprigs, and lentils.
Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
Divide between two plates, sprinkle with chopped cilantro, and serve.

Nutrition Facts : Calories 593.7, Fat 25.2, SaturatedFat 8.1, Cholesterol 90, Sodium 287, Carbohydrate 53, Fiber 20.2, Sugar 9.9, Protein 40.9

LAMB TAGINE

Lamb Tagine image

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 4h

Yield 8 servings

Number Of Ingredients 21

Ingredients

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

Steps:

In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams

MEDITERRANEAN LAMB AND LENTIL STEW

Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Steps:

Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

MOROCCAN LAMB TAGINE

Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

Steps:

Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.