Sig's Shallot,Date and Lamb/Tofu Tagine. Brown off the lamb and set aside. Fry the shallots until lightly golden then add the garlic and the lamb. Add the flour, tomato puree and cinnamon stick.
Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil.
Fry shallots in same pan until lightly golden then add garlic and return lamb to pan.
Stir in flour and add tomato pure and cinnamon stick.
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, sig's shallot,date and lamb/tofu tagine. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sig's Shallot,Date and Lamb/Tofu Tagine is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Sig's Shallot,Date and Lamb/Tofu Tagine is something that I have loved my whole life. They are fine and they look wonderful.
Brown off the lamb and set aside. Fry the shallots until lightly golden then add the garlic and the lamb. Add the flour, tomato puree and cinnamon stick.
To begin with this particular recipe, we must prepare a few components. You can cook sig's shallot,date and lamb/tofu tagine using 16 ingredients and 7 steps. Here is how you cook it.
Composition for Sig's Shallot,Date and Lamb/Tofu Tagine:
- Require making of this with tofu, proceed the same.
- Prepare 1 kg boneless leg or shoulder of lamb,.
- Give 1 tsp - each ground coriander and ginger.
- Give 1 generous pinch of crushed saffron.
- You need 2 tbsp - olive oil.
- Need 10 shallot.
- Prepare 3 clove garlic crushed.
- Need 1 tbsp plain flour.
- Give 300 ml of vegetable stock.
- Require 1 tbsp sun-dried tomato paste.
- Require 1 stick for cinnamon broken in half.
- You need 1 tbsp each fresh,chopped parsley and coriander.
- Prepare 1 bay leaf torn in middle.
- Require 75 grams of pitted plumb dates (use fresh if you can or use the best dried one).
- Require 3/4 tbsp of clear runny honey.
- Need 1 pinch for each salt and pepper.
Stir in lamb stock and bring to boil. Add parsley, coriander, lemon rind, dates and honey, stir well and serve with cous cous. Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. Drain, rinse under cold water and peel.
Sig's Shallot,Date and Lamb/Tofu Tagine making:
- Put the lamb or cubed tofu into a large bowl..
- Mix the ground coriander(cilantro),ground ginger,the saffron and 1 tablespoon of the oil,stir into meat or tofu until coated evenly,cover and refrigerate over night.
- Following day,about one hour before cooking bring a saucepan of water to boil.Add the shallots cook for just 2 minutes,run under cold water,Peel but leaving the root ends intact to keep shallot in one piece..
- Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside..
- Put the garlic into same tagine or casserole stir for about 1 minute then add all the rest of ingredients except dates,honey,salt and pepper.Stir together heat to simmer.Now cover the casserole and cook for 1 and 1/2 hours add about 180C in preheated oven,check and stir every so often..
- When cooked add the dates, honey,salt and pepper.The remaining liquid should be thick, cook for another 15 minutes (uncovered if to runny).
- You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive..
Heat vegetable oil in heavy large dutch oven over medium-high heat. Trim lamb neck and lay out flat, skin side down. Blend almonds, rosemary, garlic, parsley, olives, anchovy and olive oil in a food processor, to a chunky paste. Smear paste on lamb neck and roll up. Chicken with dates, saffron and freekeh.
So that is going to wrap this up with this special food sig's shallot,date and lamb/tofu tagine recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
