Lamb tagine with dates & sweet potatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.


Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe - Moroccan lamb meatballs with harissa & couscous recipe

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Chicken & couscous one-pot recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken & couscous one-pot recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken & couscous one-pot.

This one-pot meal is perfect for fuss-free midweek entertaining
Easy

Serves 4
Preparation time 10 mins
Cook time 1 hr

Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method
1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition Per Serving
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

Recipe from Good Food magazine, June 2009.  

Moroccan chicken and couscous Recipe - Easy Moroccan chicken tagine recipe - Quick Tagine-Style Chicken Recipe

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Sahlab - Oriental Sahlab

Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

Ingredients

• 4 cups water or 1000 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ teaspoon mastic, ground
• ¼ teaspoon ground mahlab
• 3 tablespoons corn flour or 40 g
• 3 tablespoons rose water
• 1 teaspoon ground cinnamon

Preparation

1. Add water, NESTLÉ® Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
3. Remove from heat, add rosewater then pour mixture into serving cups.
4. Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits.

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