Sig's Shallot,Date and Lamb/Tofu Tagine. Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Brown off the lamb and set aside.

Sig's Shallot,Date and Lamb/Tofu Tagine Add the parsley, coriander, lemon rind, dates and honey. Add the chopped parsley, coriander, lemon rind, dates and honey. Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food.

Hey everyone, hope you're having an incredible day today. 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'm gonna make it a bit tasty. This is gonna smell and look delicious.

Sig's Shallot,Date and Lamb/Tofu Tagine is one of the most popular of current trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Sig's Shallot,Date and Lamb/Tofu Tagine is something that I've loved my whole life.

Transport your tastebuds to a Moroccan souk with this meltingly tender lamb tagine packed with shallots and dates. Place the lamb in a bowl and add the ground coriander, ground ginger, saffron and one tablespoon of the olive oil. Brown off the lamb and set aside.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sig's shallot,date and lamb/tofu tagine using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Shallot,Date and Lamb/Tofu Tagine:

{Get of making of this with tofu, proceed the same.
{Take 1 kg of boneless leg or shoulder of lamb,.
{Prepare 1 tsp of each ground coriander and ginger.
{Prepare 1 of generous pinch of crushed saffron.
{Take 2 tbsp of olive oil.
{Take 10 of shallot.
{Take 3 clove of garlic crushed.
{Make ready 1 tbsp of plain flour.
{Take 300 ml of vegetable stock.
{Get 1 tbsp of sun-dried tomato paste.
{Take 1 stick of cinnamon broken in half.
{Take 1 tbsp of each fresh,chopped parsley and coriander.
{Take 1 of bay leaf torn in middle.
{Take 75 grams of pitted plumb dates (use fresh if you can or use the best dried one).
{Prepare 3/4 tbsp of clear runny honey.
{Get 1 pinch of each salt and pepper.

Big, tender balls of ground lamb stewed with shallots. Nigella food special: Lamb and date tagine with red onion and pomegranate relish. I admit, I often call a stew a tagine because it sounds more appealing, but this can more authentically claim rights to the title: it is, after all, Moroccan in substance and inspiration and I have indeed cooked it in the tagine. A tagine is a traditional Moroccan dish, and this sweet and spicy lamb recipe in a cinnamon and honey syrup is topped with dates.

Steps to make Sig's Shallot,Date and Lamb/Tofu Tagine:

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..

Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistably fruity sauce. Return lamb to the casserole with the onions, flour, tomato paste, coriander, parsley, chicken stock, sherry, cinnamon stick and bay leaf. Discard cinnamon stick and bay leaf. Begin by making the crispy shallots. It is less like a soup and more like a stew.

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