Recipe: Tasty Sig's Shallot,Date and Lamb/Tofu Tagine

Recipe: Tasty Sig's Shallot,Date and Lamb/Tofu Tagine Delicious, fresh and tasty.

Sig's Shallot,Date and Lamb/Tofu Tagine. Brown off the lamb and set aside. Sig's Shallot,Date and Lamb/Tofu Tagine is one of the most favored of current trending foods on earth. It is easy, it's fast, it tastes delicious.

They are nice and they look fantastic.

Tagine, a romantic hideaway in the heart of Beverly Hills serving modern Moroccan cuisine.

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You can have Sig's Shallot,Date and Lamb/Tofu Tagine using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sig's Shallot,Date and Lamb/Tofu Tagine

1. It’s of making of this with tofu, proceed the same.

2. It’s 1 kg of boneless leg or shoulder of lamb,.

3. Prepare 1 tsp of each ground coriander and ginger.

4. You need 1 of generous pinch of crushed saffron.

5. Prepare 2 tbsp of olive oil.

6. Prepare 10 of shallot.

7. It’s 3 clove of garlic crushed.

8. You need 1 tbsp of plain flour.

9. It’s 300 ml of vegetable stock.

10. You need 1 tbsp of sun-dried tomato paste.

11. You need 1 stick of cinnamon broken in half.

12. Prepare 1 tbsp of each fresh,chopped parsley and coriander.

13. You need 1 of bay leaf torn in middle.

14. Prepare 75 grams of pitted plumb dates (use fresh if you can or use the best dried one).

15. It’s 3/4 tbsp of clear runny honey.

16. Prepare 1 pinch of each salt and pepper.

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For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole.

Add the onion, garlic, salt, pepper, ginger, turmeric and saffron and stir well to coat the meat in the spices.

Sig's Shallot,Date and Lamb/Tofu Tagine instructions

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.

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..

4. Heat rest of oil brown the tofu or lamb in batches from all sides in casserole,remove set aside..

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..

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).

7. You can use crock pot (slow cooker) or any claypot you have,as a good tagine pot can be very expensive..

Remove the lamb and set aside.

Return the cooked lamb cubes to the tagine, then add the stock, dried apricots and chopped tomatoes.

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