150 Best Tagine Recipes, Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker includes recipes like Moroccan Sweet Potato Soup; Fruits de Mer; and Lamb Tagine with Oranges and Dates.
with Oranges and Dates
Makes 4 to 6 servings
The tart, fresh citrus taste of oranges in this tagine dish is subtle yet refreshing.
Citrus fruit works to balance the richness of lamb, so use lemons and oranges and grapefruit often. You can simply add them in the last 15 minutes of cooking the tagine.
You can use 1 cup (250 mL) coarsely chopped figs for the dates.
- Medium tagine
- Preheat oven to 350 degrees F (180 degrees C)
- 2 tbsp avocado or olive oil 30 mL
- 2 onions, quartered
- 1 tbsp Berbere (page 42 of the book) or store-bought garam masala 15 mL
- 2 lbs boneless lamb (shoulder or leg), trimmed and cut into cubes 1 kg
- 3/4 cup beef or chicken broth 175 mL
- 3 tbsp freshly squeezed lemon juice 45 mL
- 2 carrots, coarsely chopped
- 2 cups shredded green cabbage 500 mL
- 1 cup pitted medjool dates 250 mL
- 2 oranges, sectioned
1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and Berbere and cook, stirring, for 5 minutes. Add lamb, tossing to coat with onions and spices. Cook, stirring constantly, for 6 to 7 minutes or until lamb is browned on all sides.
2. Add beef broth and lemon juice and bring to a boil. Stir in carrots, cabbage and dates. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour. Stir in orange sections. Replace lid and simmer for 10 minutes or until heated through. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender.
150 Best Tagine Recipes
Including Tantalizing Recipes for Spice Blends and Accompaniments
- by Pat Crocker
- Robert Rose 2011
- 224 pages; Paperback; $24.95
- ISBN-10: 0778802795
- ISBN-13: 9780778802792
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created January 2012