Sig's Shallot,Date and Lamb/Tofu Tagine

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 12, 2022

Step:

  1. Put the lamb or cubed tofu into a large bowl.

  2. 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

    Sig's Shallot,Date and Lamb/Tofu Tagine recipe step 2 photo
  3. 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.

    Sig's Shallot,Date and Lamb/Tofu Tagine recipe step 3 photo
  4. Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside.

    Sig's Shallot,Date and Lamb/Tofu Tagine recipe step 4 photo
  5. 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.

    Sig's Shallot,Date and Lamb/Tofu Tagine recipe step 5 photo
  6. When cooked add the dates, honey,salt and pepper.The remaining liquid should be thick, cook for another 15 minutes (uncovered if to runny)

    Sig's Shallot,Date and Lamb/Tofu Tagine recipe step 6 photo
  7. You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive.


Ingredients

  1. making of this with tofu, proceed the same
  2. 1 kg boneless leg or shoulder of lamb,
  3. 1 tsp each ground coriander and ginger
  4. 1 generous pinch of crushed saffron
  5. 2 tbsp olive oil
  6. 10 shallot
  7. 3 clove garlic crushed
  8. 1 tbsp plain flour
  9. 300 ml vegetable stock
  10. 1 tbsp sun-dried tomato paste
  11. 1 stick cinnamon broken in half
  12. 1 tbsp each fresh,chopped parsley and coriander
  13. 1 bay leaf torn in middle
  14. 75 grams pitted plumb dates (use fresh if you can or use the best dried one)
  15. 3/4 tbsp clear runny honey
  16. 1 pinch each salt and pepper

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