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Lamb Tagine


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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
  • 6
    1h 30min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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

    Charmoula
  1. 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.

  2. Lamb Tagine
  3. 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 / Gentle stir setting

     

    Add lamb, quince paste, dates, chicken stock and cook  30 minutes/ 100 degress/Gentle stir setting/Counter-clockwise operation/ MC on

     

    Add parsnip, and continue to cook 15 minutes/110 degrees/Gentle stir setting/Counter-clockwise operation /MC off/ Simmering basket on top to prevent splatter

     

    Add Edame beans or peas and continue to cook 5 minutes/100 degrees/Gentle stir setting/Counter-clockwise operation/ 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.

     

     

     

     

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
11

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.

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Comments

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  • My husband loved this recipe!

    Submitted by brooket on 21. July 2015 - 08:36.

    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.  

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