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Manzanilla olives stuffed with anchovies create a combination that is simply irresistible. 'Extra' Quality, size 180/200 (Extra-Large), stuffed with 6g anchovy.
Size: 12.3oz/350g net, 5.3oz/150g drained
Origin: Alicante, Spain
OL017
$4.75
Recipe - Cordero en la Tagina (Lamb Tagine)
Ingredients
3 pounds Lamb Shoulder, cut into 1 inch cubes
2 cups Flour
2 tablespoons Mediterranean Sea Salt
3/4 tablespoons Pepper
2 tablespoon Olive Oil
1 tablespoon Butter
1 large Onion, chopped
4 cloves Garlic, minced
1 teaspoon Ginger
1/2 teaspoon Saffron
3 cups warm Lamb Stock (substitute Chicken Broth)
1 teaspoon Cinnamon, ground
1 cup Dried Apricots (substitute Golden Raisins)
1/4 cup Honey
1 Cinnamon Stick
1 cup Marcona Almonds
1 teaspoon Cornstarch (optional)
Prep Time/ Cook Time
15 minutes preparation, 1 hour 45 minutes cooking on the stovetop
Recipe Size
Serves 4-6
Instructions
Mix the flour, salt, and black pepper in a bowl. Coat the lamb in the flour mixture and shake off any excess flour. Heat the olive oil and butter in a large tagine over medium to medium-high heat (adjust accordingly to prevent damage to the natural clay tagine). Once the oil and butter are warm add the flour-coated lamb, onion, garlic, ginger, powdered cinnamon, and saffron. Meanwhile, heat the lamb stock in a saucepan. Once the meat has browned, add the warm lamb stock (use warm liquid to prevent tagine from cracking). Cover and simmer over low heat for about 1 and 1 1/2 hours, adding hot water if necessary to make up for evaporated liquid (please note that the longer the meat cooks in the covered tagine, the more tender it will become). Once the meat is to your desired tenderness, transfer about 1 cup of the liquid from the tagine to a saucepan with the dried apricots, cinnamon stick, and honey (add cornstarch if you desire a thicker sauce; however traditionally, it is not added). Simmer over low heat for 15 minutes and then discard the cinnamon stick. Drizzle the sauce over the lamb and then sprinkle with Marcona almonds. Serve and enjoy directly from the tagine. Buen provecho!
Buy everything that you need for this recipe with one click:
Add With One Click: Tagine, Salt and Pepper, Olive Oil, Saffron, Honey, and Marcona Almonds
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For all your Moroccan and Tunisian inspired recipes.
Size: 10 inches across by 7.5 inches tall
Origin: Breda (Girona,) Spain
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Set of 2 pre-filled wear-resistant grinders containing gourmet coarse salt with herbs, along side pure telicherry peppercorns.
Size: 4oz/115g net
Origin: Barcelona, Spain
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We most recommend this oil for using in paella recipes because of the great quality at a great price. Slightly piquant and peppery, and perfect for every day use.
Size: 8.5fl.oz/250mL
Origin: Toledo, Spain
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Decorative crystal jar containing ultra-quality saffron threads.
Size: 0.04oz/1g
Origin: La Mancha, Spain
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The master beekeepers in Spain carefully select their finest batches from the seasons harvest and combine them to make the perfect varietal. Medium-body, rich, yet not bitter.
Size: 18oz/500g
Origin: Granada, Spain
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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Size: 8.8oz/250g
Origin: Murcia, Spain
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