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Lemon Onion Recipe

Lemon Onion Recipe recipe image
This vibrant Moroccan-style main dish brings the warmth of a traditional tagine to your kitchen with minimal effort. The recipe centers on tender meat slow-cooked in a fragrant blend of ras el hanout, caramelized onions, and a zesty mix of lemon and pomegranate juice. The acidity cuts through the richness, creating a balanced and deeply flavorful sauce that coats every bite. Finished with toasted flaked almonds for a delightful crunch, this dish offers a satisfying contrast of textures. It is perfect for weeknight dinners when you crave something exotic yet comforting. Serve it alongside fluffy couscous to soak up the delicious juices, making it a wholesome and impressive meal for the whole family to enjoy together.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 945.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant Moroccan-style main dish brings the warmth of a traditional tagine to your kitchen with minimal effort. The recipe centers on tender meat slow-cooked in a fragrant blend of ras el hanout, caramelized onions, and a zesty mix of lemon and pomegranate juice. The acidity cuts through the richness, creating a balanced and deeply flavorful sauce that coats every bite. Finished with toasted flaked almonds for a delightful crunch, this dish offers a satisfying contrast of textures. It is perfect for weeknight dinners when you crave something exotic yet comforting. Serve it alongside fluffy couscous to soak up the delicious juices, making it a wholesome and impressive meal for the whole family to enjoy together.
Ingredients
  • g ï¬Âaked almonds, toasted
Directions
  1. 1
    Heat oil in a large casserole dish over medium-high heat.
  2. 2
    Add meat to the hot oil and brown on all sides in two separate batches.
  3. 3
    Return meat to the pot, then mix in tagine paste, ras el hanout, and onions.
  4. 4
    Cook the mixture gently for 10 minutes until onions soften.
  5. 5
    Add lemon, pomegranate juice, dried fruit, and 250ml of water to the pot.
  6. 6
    Cover with a tight-fitting lid and simmer very gently for 1.5 to 2 hours until the meat is very tender.
  7. 7
    Meanwhile, prepare couscous by pouring hot stock over it in a bowl with a pinch of ras el hanout.
  8. 8
    Cover the couscous bowl with clingfilm and set aside for at least 10 minutes.
  9. 9
    Fluff the couscous with a fork and stir through a knob of butter.
  10. 10
    Mix the remaining ingredients into the couscous before serving with the tagine.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 945.5kcal
% Daily Value *
Total Fat 90.6g140%
Saturated Fat 13.2g66%
Cholesterol 15.5mg6%
Sodium 140.0mg6%
Total Carbohydrate 24.9g9%
Dietary Fiber 4.9g20%
Sugars 2.1g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the meat is well-browned before adding the aromatics to develop a deeper flavor base.

If you cannot find tagine paste, you can substitute it with a mixture of harissa, cumin, coriander, and paprika.

For best results, let the couscous steam under the clingfilm for the full 10 minutes to ensure it is light and fluffy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Toasted almonds add a nice crunch; toast them in a dry pan for 2-3 minutes before sprinkling over the dish just before serving.

Keywords: moroccan, tagine, lemon, onion, meat, stew, ras el hanout, pomegranate, almonds, couscous, dinner, savory, tender, spices, family meal, slow cook, aromatic, exotic, comfort food
Read it online: https://www.chefs-mate.com/recipe/lemon-onion-recipe-4/