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Moroccan Lamb recipe


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Old 09-04-2009, 11:38
pixieboots
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I've got some very nice bone in pieces of neck of lamb marinading in orange juice, garlic, olive oil, cinnamon,cumin, coriander and mild chilli since yesterday. I found this marinade using google, does anybody have a nice recipe to finish it off? I've got frozen lamb stock and soft apricots too. Some recipes use tinned tomatoes, others use the stock. I've never made this before so any suggestions welcome
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Old 09-04-2009, 17:02
degsyhufc
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You should be able to find many tagine recipes on the BBC Food and UKTVFood websites.
I've seen many programs do them.
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Old 09-04-2009, 18:04
littlefro
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Outside of the usual English additions with a roast such as apple sauce, I have only just ventured into the world of meats cooked with fruit. I can do sweet and sour now, so maybe I could step on up to a tangine cooked meal.
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Old 09-04-2009, 18:29
pixieboots
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Yes I found loads but they all differ re stock or tomatoes. I've used the stock so fingers crossed it tastes good Meat and fruit is one of my favourite combos.
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Old 09-04-2009, 18:37
LaChatteGitane
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Yes I found loads but they all differ re stock or tomatoes. I've used the stock so fingers crossed it tastes good Meat and fruit is one of my favourite combos.
You can always add a little tomato concentrate to the stock and lemon zest will give the tagine an extra lift.
I also love fruit & meat together.
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Old 09-04-2009, 19:16
pixieboots
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You can always add a little tomato concentrate to the stock and lemon zest will give the tagine an extra lift.
Just used your suggestions It smells divine already but I think I may have been a little too heavy on the cumin.
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Old 10-04-2009, 00:27
dearesthelpless
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Mum adds orange juice, tinned tomatoes and some red wine (with your ingredients). I looooove tagine!
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Old 10-04-2009, 02:42
Midiboy
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I use tomatoes, onion, vegetable stock, dried prunes, chopped green pepper, black olives, honey, lemon, garlic, cinnamon, cumin and fresh coriander (added in the final stages of cooking) all done in the slow cooker.
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