Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup olive oil
- 1 cup pitted dates
- 1/4 cup sliced almonds
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Tajine pot or a heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a large bowl, mix together the lamb, onion, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric, black pepper, and salt.
2. Heat the olive oil in the tajine pot over medium-high heat. Add the lamb mixture and cook until browned on all sides, about 10 minutes.
3. Add the dates, almonds, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and cover the pot with the lid.
4. Simmer the tajine for 1 1/2 to 2 hours, or until the lamb is tender and the sauce has thickened.
5. Stir in the parsley and cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the tajine.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 27g
Protein: 30g
Sodium: 600mg
Sugar: 20g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Dates can be substituted with prunes or apricots.
- Almonds can be substituted with other nuts, such as pistachios or walnuts.
Variations:
- Add chopped carrots and potatoes to the tajine for a heartier meal.
- Use lamb shanks instead of lamb shoulder for a more flavorful tajine.
- Add a pinch of saffron to the tajine for a more exotic flavor.
Tips and tricks:
- Browning the lamb before simmering it in the tajine will give it a nice crust and add flavor to the dish.
- If the sauce is too thin, remove the lid and simmer the tajine uncovered for a few minutes to thicken it.
- Serve the tajine with couscous or rice to soak up the flavorful sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tajine in a pot over low heat until warmed through.
Presentation ideas:
Serve the tajine in the tajine pot for an authentic presentation.
Garnishes:
Sprinkle some chopped fresh parsley or cilantro on top of the tajine before serving.
Pairings:
Serve the tajine with a side of couscous or rice and a green salad.
Suggested side dishes:
- Couscous
- Rice
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the lamb is tough, simmer the tajine for a longer time until it becomes tender.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tajine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. It is a slow-cooked stew that is typically made with meat, vegetables, and spices.
Flavor profiles:
The lamb and date tajine has a sweet and savory flavor profile, with the sweetness of the dates balancing out the savory spices and tender lamb.
Serving suggestions:
Serve the tajine with some warm bread for dipping into the flavorful sauce.
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Region: Moroccan