Ingredients
Charmoula Marinade
- 1 Tbsp Dried Chilli flakes
- 1 Tbsp sweet paprika
- 1 small knob fresh ginger
- 2 red onions
- 1 Tbsp ground cumin
- 2 cloves garlic
- 2 Sprigs parsley
- 2 sprigs coriander
- grated rind, 1 lemon
- 125 ml olive oil
- Juice 1/2 lemon
Lamb Tagine
- 600g boneless lean lamb
- 5 Tbsp Charmoula Marinade
- 50g olive oil
- 150 g onion
- 2 Tbsp quince paste
- 3 dates ( optional)
- 250 g chicken stock
- 3 parsnips
- handful black olives
- 1 orange segmented
- handful Edame beans or peas
- 2 tsp cornflour
- 50 g water
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients in TM bowl and chop 3 seconds / Speed 3.
This marinade can be used for a multitude of uses. Rub onto chicken or lamb and grill. In this case it is used as a base for a Tagine. You will not require it all for this recipe so you have another meal organised later in the week. Marinade will last 7 days in the fridge.
Cut the lamb into large 4 cm pieces and place in a glass dish along with 5 Tbsp of Charmoula marinade. Refrigerate overnight if possible or alternatively leave at room temperature for 20 minutes.
Place onion in TM Bowl and Chop 3 seconds/ Speed 3
Add oil and Saute 3 minutes /
"Gentle stir setting" Add lamb, quince paste, dates, chicken stock and cook 30 minutes/ 100 degress/
"Gentle stir setting" /
"Counter-clockwise operation" / MC onAdd parsnip, and continue to cook 15 minutes/110 degrees/
"Gentle stir setting" /"Counter-clockwise operation" /MC off/ Simmering basket on top to prevent splatterAdd Edame beans or peas and continue to cook 5 minutes/100 degrees/
"Gentle stir setting" /"Counter-clockwise operation" / MC off Simmering basket on top to prevent splatterPlace braised lamb in Thermoserver along with olives stirred through. Return 1 cup of liquid to TM bowl. and thicken with 2 tsp cornflour mixed with 50 g water. Cook 3 minutes/ speed 3/ 110 degrees. Return sauce to Thermoserver.
Garnish with segmented oranges and parsley, serve on Pearl Cous Cous.
Charmoula
Lamb Tagine
Tip
While Lamb is resting in Thermoserver cook Pearl Cous Cous in TM basket. 1 litre of water, 100 degrees/ 10 minutes/ Speed 3
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
My husband loved this recipe! The whole orange segments and whole olives gave your palate a nice flavour when you spooned them up.
I used lamb shoudler, EDC vegetable stock (few tbsps- no added water), carrots and peas and skipped the dates. I shortened the cooking time (because I had to go out). Turned out fantatastic- Thanks so much for the recipe.
My husband has told me twice now- "You can cook that again!". Win.