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Easiest Method to Cooking Appetizing Sig's Shallot,Date and Lamb/Tofu Tagine

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Sig's Shallot,Date and Lamb/Tofu Tagine

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Here are the ingridients that are needed to serve a perfect Sig's Shallot,Date and Lamb/Tofu Tagine:

  1. Take of making of this with tofu, proceed the same.
  2. Use 1 kg of boneless leg or shoulder of lamb,.
  3. Take 1 tsp of each ground coriander and ginger.
  4. Take 1 of generous pinch of crushed saffron.
  5. Provide 2 tbsp of olive oil.
  6. Use 10 of shallot.
  7. Prepare 3 clove of garlic crushed.
  8. You need 1 tbsp of plain flour.
  9. Take 300 ml of vegetable stock.
  10. Use 1 tbsp of sun-dried tomato paste.
  11. Provide 1 stick of cinnamon broken in half.
  12. Prepare 1 tbsp of each fresh,chopped parsley and coriander.
  13. Prepare 1 of bay leaf torn in middle.
  14. Use 75 grams of pitted plumb dates (use fresh if you can or use the best dried one).
  15. Prepare 3/4 tbsp of clear runny honey.
  16. Use 1 pinch of each salt and pepper.

Done with the ingridients? Here are the instructions on producing Sig's Shallot,Date and Lamb/Tofu Tagine:

  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..

Fry shallots in same pan until lightly golden then add garlic and return lamb to pan. Stir in flour and add tomato pure and cinnamon stick. Stir in lamb stock and bring to boil. Add parsley, coriander, lemon rind, dates and honey, stir well and serve with cous cous. Remove the lamb from the pan and set aside.

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