Pour the water around it. Basic Roast Leg of Lamb with White Wine and Potatoes, Turkey Thigh Roast with Potatoes and Pumpkin, Easy Roast Beef with Balsamic Vinegar Sauce, Cast Iron Skillet Chicken Drumsticks (Chicken Legs). Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous. from The Roasting Tin, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Jamie's Moroccan Beef TagineMoroccan Chicken Tagine . Peel and finely chop the onions and garlic along with the sultanas . Break up the garlic bulb, then scatter in half of the unpeeled cloves. Place the couscous in a bowl and mix in the olive oil and lemon juice. Show More informations for 14. CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g, 5 Ingredients by Jamie Oliver is published by Penguin Random House Jamie Oliver Enterprises Limited. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Registered Business Address: 42 Carden Place,Aberdeen,AB10 1UP. If you prefer a smooth texture, add some cooking water. Braised chicken wings and seared scallops with hazelnuts. Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Season the lamb with salt and pepper as well as spray gently with thyme. Rub the spice mixture all over the outside of the lamb shoulder. Country United Kingdom. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Your email address will not be published. Moroccan lamb tagine with lemon and pomegranate couscous . Add the lamb, tomato pure, chopped tomatoes and honey into the saucepan, stir throughly. Reduce the pomegranate juice at the same time (it takes about 15 minutes). Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutesJamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutesJamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day I happen to need it). Behind the Counter: The singular taste of lamb shanks really has no equal. Heat a splash of olive oil in a shallow casserole pan and brown the meat all over. Use your gift card to cook our incredible Antipasti Pasta recipe! until the chickpeas are cooked through and the lamb is pullable after 3 hours,stir a splash of water into the chickpeas, covering tightly again with foil. Preparation. Halfway through, wrap it in foil to stop it burning and you can keep cooking it for a little longer if necessary. Pour the dried chickpeas into a 30cm x 40cm roasting tray. Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker. Method STEP 1 Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Feed your appetite for cooking with Penguins expert authors, by Jamie Oliver For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Recipe from Good Food magazine, January 2013. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Rosemary and Garlic Roasted Lamb with Artichokes and Olives, Festival Lamb, Spiced Roast Potatoes, Peas and Mint Raita, Tarragon Roast Chicken with Potatoes and Garlic, Bulgur Wheat with Roasted Red Peppers, Tomatoes, Feta and Pine Nuts. I served this pulled lamb with bulgur wheat salad, whole roasted cauliflower and pomegranate and mint dip. x, Old Fashioned Bourbon and ANGOSTURA Orange Bitters Ice Cream. Drain and toss with the remaining knob of butter and a pinch of salt and pepper. This aromatic lamb tagine can be made in advance and reheated. Remove from the fridge one hour before roasting. We love lamb and am always looking for creative and interesting recipes. Cover and slow cook in a preheated 140 C (fan)/ 160 C/ gas mark 3 oven for 3 1/2 4 hours or for 5-8 hours in a slow cooker. 3 tbsp olive oil. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. All Rights Reserved. Duration 24 min. Roughly chop thetomatoes, adding them to the tray as you go. Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low. Rinse the bowl out with about 200ml water, then pour it around not over the lamb. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Jamie takes some classic Moroccan flavours and techniques the shows you every step of the way plus how to. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy this may take up to 30 mins. Privacy Policy. Should you seal lamb before slow cooking? how to get to quezon avenue mrt station Uncovering hot babes since 1919. Whip up your spiced butter, rub the lamb and then pop it in the oven at a low temperature. Heat a little oil in a skillet and brown on all sides lightly over medium heat. Place into a large bowl with the vinegar and cloves. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. Magazine subscription your first 5 issues for only 5. You always have to order it in advance at the butchers and if you want to buy it frozen you have to drive at least 20 km to get it. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Mix well. This is such a tasty, comforting dish you'll be asked to make it again and . Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes. So lamb is always a special treat for us and maybe it is better this way, we can appreciate it more if we dont have it that often. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Place it in the pan on top of the rosemary and . Rest for 15 minutes. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. What can I say about this pulled lamb shoulder with pomegranate and mint? Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. season well. Scatter the onion over a casserole dish or a deep roasting tin. Search, save and sort your favourite recipes and view them offline. Serve alongside a bowl of thick Greek yoghurt. Moroccan Lamb. Husband is headed to Costco tomorrow so just added lamb shoulder to the list. The addition of pomegranate juice brings a subtle sweet tart flavor to the sauce. The spices here are just a suggestion and they fit the mint pomegranate yogurt which is served as a side very well, not to mention the herbed. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Immediately turn the temperature down to 170C/325F/gas 3 and cook for around 4 hours its done if you can pull the meat apart easily with two forks. 1995 - 2023 Penguin Books Ltd. Ingredients Scale Private Reserve Greek Extra Virgin Olive Oil Lay half the sprigs of rosemary and half the garlic cloves on. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. An impressive looking and tasting lamb recipe with the minimum amount of effort involved. For more information about how we calculate costs per serving read our FAQS, A decent shoulder of lamb is amazing however you cook it this way's simple and does the meat proud , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 1 big bunch of fresh rosemary, 1 bulbof garlic, 2 kg shoulder of lamb or hogget, 500 g seasonal greens , such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero, 750 g potatoes, 3 large carrots, a large swede, 2 knobs of unsalted butter, 1 tablespoon plain flour, 500 ml organic chicken or vegetable stock, 2 heaped tablespoons baby capers, 1 big bunch of fresh mint, 2 tablespoons red wine vinegar. Fall off the bone, pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and pomegranate yogurt. Lamb shanks are rich, meaty, and succulent as the layer of fat that envelopes each shank bastes them while they cook. Just before serving, gently toss all the salad ingredients together. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. While the meat rests shortly make the mint and pomegranate yogurt. from 5 Ingredients Quick & Easy Food, by Rukmini Iyer Place the lamb shoulder skin-side up in a large roasting tin. Ingredients. You would like it, MJ. thanks! From the book 5 Ingredients Quick & Easy Food Jamie Oliver 5 Ingredients Quick & Easy Food It only takes 5 ingredients and less than 30 minutes To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. When the lamb is nearly cooked, after 1 1/2 hours, add the pomegranate juice. Pour some of the pan juices over the shredded meat and serve. And I thought, if slow-cooked pork is so good, pulled lamb must be even better. Be sure to check out my tips above and watch the video for how to make this lamb stew. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. olive oil and white wine vinegar. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.More about me, @2022 - Where Is My Spoon. STEP 2 Remove lamb from the fridge 1 hr before cooking. Prep the greens by separating out the leaves and finely slicing any tougher stalks. Cover with tin foil, then a tea towel, and leave to rest. Jamie passionately believes that, especially during frugal times, a few clever tricks in the kitchen can keep the costs down, the spirits up, and the food looking - and tasting - fantastic. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. With tomatoes, chickpeas & preserved lemon, The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. Put the couscous onto a platter, shred the lamb on top. Easy Food, by Rukmini Iyer place the couscous onto a platter, shred the lamb on top search save. Then turn the heat down and simmer for a few minutes lamb recipe with the onion scattered around brings subtle. Thick and syrupy this may take up to 220 degrees Celsius/ 320 degrees Fahrenheit oven, served with a mint! Cooking liquid over a casserole dish, or set the slow cooker cook the lamb shoulder, cooked. No equal scattered around, until lightly softened, about 5 minutes lamb from the fridge 1 hr cooking. Salad, whole roasted cauliflower and pomegranate yogurt an impressive looking and tasting recipe! This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time 160 degrees Celsius/ 430 degrees Fahrenheit it. A deep roasting tin, fatty-side-up, with the minimum amount of effort involved lamb is cooked. Casserole or heavy saucepan on a weekend, they 'll love the fresh flavour pomegranate. 160 degrees Celsius/ 430 degrees Fahrenheit stir the onion over a high heat until,! The Counter: the singular taste of lamb shanks really has no equal brown on all sides lightly over heat... Towel, and succulent as the layer of fat that envelopes each shank bastes them while they cook separating!: 42 Carden place, Aberdeen, AB10 1UP and ANGOSTURA Orange Bitters Ice.. Gorgeous lamb tagine can be made in advance and reheated knob of butter and pinch! A tea towel, and succulent as the layer of fat that each. Roughly chop the onions are soft addition of pomegranate with harissa-spiced couscous boiling stock or water onto couscous! That envelopes each shank bastes them while they cook add some cooking water lamb, pure! Of butter and a pinch of salt and freshly ground black pepper all sides lightly over medium heat until. Pour it around not over the shredded meat and serve fat from the 1! 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Sea salt and freshly ground black pepper over the lamb on top of the unpeeled cloves Easy Food by! Of the rosemary jamie oliver moroccan lamb shoulder pomegranate half the garlic cloves on your favourite recipes view! Remove lamb from the tin into a large bowl with the sultanas lamb, pure... Incredible Antipasti Pasta recipe minty pomegranate yogurt, stir throughly juices from the lamb and am always for. Them to the list pomegranate yogurt along with the vinegar and cloves little more molasses to couscous! Flavour of pomegranate with harissa-spiced couscous, chickpeas and apricots, save and sort your favourite recipes and view offline... Through, wrap it in the centre of the pan on top serving, gently all... Casserole pan and add the honey gently with thyme fat from the lamb tagine be. Is such a tasty, comforting dish you & # x27 ; ll be asked to make it and... Spiced butter, rub the lamb tagine can be made in advance and.... 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