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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 1,588.3
  • Total Fat: 107.5 g
  • Cholesterol: 152.2 mg
  • Sodium: 1,389.9 mg
  • Total Carbs: 97.6 g
  • Dietary Fiber: 11.3 g
  • Protein: 62.6 g

View full nutritional breakdown of Moroccan Lamb Tangine calories by ingredient
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Moroccan Lamb Tangine

Submitted by: TULLYFITZ
Moroccan Lamb Tangine

Introduction

A traditional North African Lamb dish that takes two days for preparation and cooking - but is well worth it! Especially good for those who like exotic spice, but are not crazy about the flavor of lamb. A traditional North African Lamb dish that takes two days for preparation and cooking - but is well worth it! Especially good for those who like exotic spice, but are not crazy about the flavor of lamb.
Number of Servings: 6

Ingredients

    3 lbs cubed lean Lamb meat
    2 cups Olive Oil
    Ras el hanout mixture (see below)

    2 T. Coconut Oil
    2 large chopped Onions
    8 crushed Garlic cloves
    1 teaspoon ground cinnamon

    4 cups of no-salt, no-MSG pure Chicken stock
    1 Cup White Wine

    1 Cup chopped dried Apricots
    1 Cup chopped dried pitless Plums
    1 Cup chopped dried pitless Dates
    1 Cup Dry Roasted Almonds, each chopped in half
    1/2 cup Honey
    1 teaspoon cinnamon
    2 Large peeled, chopped carrots

    Ras el hanout mixture:

    1 teaspoon each of the following: Salt, Smoked Paprika, ground Cumin seed, ground Ginger, ground Cloves, ground Allspice, ground Nutmeg, ground tumeric, ground Coriander, ground Rosemary (NOT leaves!), and White Pepper;
    2 teaspoons of Paprika;
    4 teaspoons ground Cinnamon

    Parsley, .5 cup (remove)
    2 boxes Pearl Couscous (Roasted Garlic and Olive Oil flavor is best. Use PEARL couscous, not the smaller-grained varieties)

Directions

This takes two days: Day one is preparation, and Day two is simply cooking.

Day 1:

1) Cube lamb meat, trimming away most fat. Place in a gallon resealable plastic bag. Mix Ras el hanout, and add the spice mixture and 2 cups of Olive oil to the meat bag. Refrigerate overnight.

2) Chop the apricots, dates, plums and almonds, place in a bag together, and set on a room-temperature shelf overnight.

3) Chop carrots, place in covered container, and put in refrigerator.

Day 2: Cooking

1) Sautée chopped onions, garlic cloves, and 1 t cinnamon in Coconut Oil in a soup pot.

2) Add Meat/Spice/Oil mixture, squeezing out all remaining ingredients from the bag. Cook over medium heat 5 minutes until meat is seared.

3) Add Chicken stock and wine, and bring to a boil. Once it has reached boiling, cover pot and turn heat down to simmer. Cook 90 minutes, stirring occasionally.

4) Add Dried Fruit/Almond mixture, Honey, Carrots, and 1 teaspoon cinnamon. uncover, and cook under medium-high heat for 30 minutes, stirring occasionally.

5) While stew is cooking, prepare boxed pearl Couscous according to box directions 9this is usually simply boiling the couscous in water and olive oil and possibly adding a pre-made spice packet)

6) Spoon finished couscous onto plate. Using a slotted spoon, spoon Stew mixture over couscous. Add 2 tablespoons of "juice" from the stew pot on top, and then sprinkle chopped parsley on top of that.

Serving Size: Makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user TULLYFITZ.






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