|Tagine: Spicy Stews from Morocco|
|by Ghillie Basan|
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also call...
Results 21 - 30 of 101 for lamb stew
Wash meat; place ... remaining ingredients. Simmer 1 1/2 hours or until meat is tender and sauce has thickened. (Lean beef may be used instead of lamb.)
Cut the lamb into slices or ... cup and add the paste into the casserole. Continue cooking 5 minutes until the juices are thickened. Garnish with parsley.
Put lamb in medium saucepan ... meat. Thicken the stew with a mixture ... and 1/4 cup cold water. Simmer stew until ready to be served. Yield: 10 portions.
Bro wn lamb, remove. Cook ... from escaping. Add lid to pot. Simmer 1 1/2 hours. Remove vegetables. Add sauteed peppers and squash. Add mint and parsley.
Brown lamb, drain off fat. Add everything. Bake covered at 350 degrees until tender, 1 1/2-2 hours. Add more water if needed. Stir once or twice.
Pat lamb dry. Dredge in ... about 1 hour and 15 minutes. This meal may be made a day in advance and also freezes well. Serve with rice. Makes 2-4 servings.
1. Wipe lamb with damp paper ... Sprinkle with chopped parsley. (If using whole new potatoes, scrub and pare a 1" band of skin from center before boiling.)
Soak chick peas ... 1 hour. Cut lamb into large pieces. ... 1/2 hours. Adjust seasoning and sprinkle with lemon juice and parsley before serving. Serves 6.
Heat oil. Brown lamb cubes, a few ... with 2 tablespoons water. Serve over thick pasta. Light Entree: Serve with a salad and "Killer Chocolate Dessert"!
Brown lamb in hot fat ... Meanwhile, parboil the peas in salted water for 3 minutes. Add to the stew and heat through. Salt and pepper to taste. Serve hot.
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