Ingredients
6 portion(s)
Charmoula Marinade
- 1 Tbsp Dried Chilli flakes
- 1 Tbsp sweet paprika
- 1 small knob fresh ginger
- 2 red onions
- 1 Tbsp ground cumin
- 2 cloves garlic
- 2 Sprigs parsley
- 2 sprigs coriander
- grated rind, 1 lemon
- 125 ml olive oil
- Juice 1/2 lemon
Lamb Tagine
- 600g boneless lean lamb
- 5 Tbsp Charmoula Marinade
- 50g olive oil
- 150 g onion
- 2 Tbsp quince paste
- 3 dates ( optional)
- 250 g chicken stock
- 3 parsnips
- handful black olives
- 1 orange segmented
- handful Edame beans or peas
- 2 tsp cornflour
- 50 g water
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6
1h 30min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation
Place all ingredients in TM bowl and chop 3 seconds / Speed 3.
This marinade can be used for a multitude of uses. Rub onto chicken or lamb and grill. In this case it is used as a base for a Tagine. You will not require it all for this recipe so you have another meal organised later in the week. Marinade will last 7 days in the fridge.
Cut the lamb into large 4 cm pieces and place in a glass dish along with 5 Tbsp of Charmoula marinade. Refrigerate overnight if possible or alternatively leave at room temperature for 20 minutes.
Place onion in TM Bowl and Chop 3 seconds/ Speed 3
Add oil and Saute 3 minutes /
Add lamb, quince paste, dates, chicken stock and cook 30 minutes/ 100 degress/
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/ MC on
Add parsnip, and continue to cook 15 minutes/110 degrees/
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/MC off/ Simmering basket on top to prevent splatter
Add Edame beans or peas and continue to cook 5 minutes/100 degrees/
/
/ MC off Simmering basket on top to prevent splatter
Place braised lamb in Thermoserver along with olives stirred through. Return 1 cup of liquid to TM bowl. and thicken with 2 tsp cornflour mixed with 50 g water. Cook 3 minutes/ speed 3/ 110 degrees. Return sauce to Thermoserver.
Garnish with segmented oranges and parsley, serve on Pearl Cous Cous.
Charmoula
Lamb Tagine
Accessories you need
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Simmering basket
buy now
Tip
While Lamb is resting in Thermoserver cook Pearl Cous Cous in TM basket. 1 litre of water, 100 degrees/ 10 minutes/ Speed 3
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentMy husband loved this recipe!
My husband loved this recipe! The whole orange segments and whole olives gave your palate a nice flavour when you spooned them up.
I used lamb shoudler, EDC vegetable stock (few tbsps- no added water), carrots and peas and skipped the dates. I shortened the cooking time (because I had to go out). Turned out fantatastic- Thanks so much for the recipe.
My husband has told me twice now- "You can cook that again!". Win.