{"id":1296,"date":"2010-12-02T10:43:13","date_gmt":"2010-12-02T09:43:13","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=1296"},"modified":"2014-08-07T15:23:18","modified_gmt":"2014-08-07T14:23:18","slug":"beeflamb-tagine","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/","title":{"rendered":"James Whelan Butchers: Beef\/Lamb Tagine"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-1300\" title=\"Beef\/Lamb Tagine\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/beef_lamb_tagine.jpg\" alt=\"Beef\/Lamb Tagine\" width=\"225\" height=\"169\" \/>This simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking\u00a0pot unique to Morocco.<\/p>\n<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/Beef_Lamb-Tagine.pdf\"><strong>Beef\/Lamb Tagine &#8211; Printer Friendly Download<\/strong><\/a><\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<div id=\"ctl00_PlaceHolderMain_ctl04_ctl00_Recipe_ingredients__ControlWrapper_RichHtmlField\">\n<ul>\n<li>1 kg (2 lbs) <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6102\">diced round steak (beef)<\/a> or <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6203\">diced lamb<\/a><\/li>\n<li>1 tablesp. ground ginger<\/li>\n<li>1 teasp. ground black pepper<\/li>\n<li>1 teasp. ground cinnamon<\/li>\n<li>1 tablesp. turmeric<\/li>\n<li>1\u00bd tablesp. paprika<\/li>\n<li>\u00bd teasp. chilli powder<\/li>\n<li>1-2 tablesp. olive oil<\/li>\n<li>2 large onions, diced<\/li>\n<li>3 cloves garlic, chopped<\/li>\n<li>100g (4 oz) dried apricots, chopped<\/li>\n<li>50g (2 oz) sultanas or raisins<\/li>\n<li>250ml (\u00bd pt) tomato juice<\/li>\n<li>125ml (\u00bc pt) beef or lamb stock<\/li>\n<li>1 tablsp. honey<\/li>\n<li>Juice of \u00bd lemon<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<\/div>\n<p>Serves 4<\/p>\n<h2>Topping: (optional)<\/h2>\n<p>Mix together:<\/p>\n<ul>\n<li>1-2 tablesp. fresh coriander, chopped<\/li>\n<li>Grated rind of 1 lemon<\/li>\n<li>50g (2 oz) almonds, chopped<\/li>\n<li>Salt and black pepper<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Set oven Gas Mark 4, 180\u00baC (350\u00baF).<\/p>\n<p>Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions. Add all remaining ingredients. Stir well, bring to the boil. Place in the oven for approx. 1\u00bd hours or until the meat is very tender. Sprinkle on the topping and serve with rice or cous cous.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking\u00a0pot unique to Morocco. Beef\/Lamb Tagine &#8211; Printer Friendly Download Ingredients 1 kg (2 lbs) diced round steak (beef) or diced lamb 1 tablesp. ground ginger 1 teasp. ground black pepper [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,7,5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"This simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking\u00a0pot unique\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"James Whelan Butchers: Beef\/Lamb Tagine - James Whelan Butchers Ireland\" \/>\n<meta property=\"og:description\" content=\"This simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking\u00a0pot unique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/\" \/>\n<meta property=\"og:site_name\" content=\"James Whelan Butchers Ireland\" \/>\n<meta property=\"article:published_time\" content=\"2010-12-02T09:43:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-08-07T14:23:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/beef_lamb_tagine.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#website\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/\",\"name\":\"James Whelan Butchers Ireland\",\"description\":\"Ireland&#039;s First Online Butcher\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.jameswhelanbutchers.com\/info\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/12\/beef_lamb_tagine.jpg\",\"width\":\"225\",\"height\":\"169\",\"caption\":\"Beef\/Lamb Tagine\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/#webpage\",\"url\":\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/\",\"name\":\"James Whelan Butchers: Beef\/Lamb Tagine - James Whelan Butchers Ireland\",\"isPartOf\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/#primaryimage\"},\"datePublished\":\"2010-12-02T09:43:13+00:00\",\"dateModified\":\"2014-08-07T14:23:18+00:00\",\"author\":{\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\"},\"description\":\"This simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking\\u00a0pot unique\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.jameswhelanbutchers.com\/info\/1296\/beeflamb-tagine\/\"]}]},{\"@type\":[\"Person\"],\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#\/schema\/person\/3a97be7ce2ac5bea46837a2b39cd1353\",\"name\":\"Pat Whelan\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.jameswhelanbutchers.com\/info\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/9d9b0ef55395369c274a5cf66207553b?s=96&d=mm&r=g\",\"caption\":\"Pat Whelan\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1296"}],"collection":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/comments?post=1296"}],"version-history":[{"count":10,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1296\/revisions"}],"predecessor-version":[{"id":1304,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/posts\/1296\/revisions\/1304"}],"wp:attachment":[{"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/media?parent=1296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/categories?post=1296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameswhelanbutchers.com\/info\/wp-json\/wp\/v2\/tags?post=1296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}