Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Lamb shank tagine (cooked in a tagine pot). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Lamb shank tagine (cooked in a tagine pot) Recipe. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. We hope you enjoy this recipe, please tell us in the comments box how you get on or your own tips for tagine cooking.
You can have Lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Lamb shank tagine (cooked in a tagine pot)
- Make ready 2 of lamb shanks.
- Take 1/4 cup of olive oil (60 ml).
- Prepare of Garlic.
- You need 1 tsp of ras-el-hanout.
- You need 2 of cinnamon sticks.
- Make ready 1/2 tsp of ground ginger.
- It’s 1/2 tsp of smoked paprika.
- You need 1 tsp of ground cumin.
- Make ready 1/4 tsp of freshly ground pepper.
- Make ready 1/2 tsp of turmeric.
- Make ready of Salt to season.
- Make ready 3 of potatoes.
- Take 2 of carrots.
- Take 2 of medium onions.
- Prepare 1 of small squash.
- Make ready 1 of pointed red pepper (or a bell pepper).
- Prepare of Some green olives.
- Make ready 1 of preserved lemon.
- It’s Handful of parsley.
- Prepare 2 cups of cooled chicken stock (about 475 ml).
- Make ready 2 tsp of harissa paste.
Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl.Add the lamb shanks and turn in the mixture to coat them evenly.Brown the lamb shanks on all sides and set aside.Lamb Shank Tagine is a traditional Moroccan dish that's very popular throughout North Africa.
Lamb shank tagine (cooked in a tagine pot) step by step
- Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables..
- Prepare your vegetables: cut your onions into rings, potatoes into quarters, squash into bite sized chunks. Half carrots in length and then cut them into halves or quarters..
- Pour the olive oil into the tagine and scatter the onions on top. Crush the garlic on top of the onions. I used 5 gloves as I love garlic, but feel free to use less. Place the shanks on top as shown on the picture..
- Combine all the spices, plus pepper and some salt (not the harissa paste) in a bowl. Sprinkle about half of the seasoning over the meat and onions..
- Prepare the stock: I used 2 cups of water and 2 chicken stock cubes. Add 2 tsp of harissa paste into the stock. Let the stock cool down as adding hot liquid to a cold tagine can cause thermal shock and crack the tagine..
- Add the rest of the seasoning to the vegetables and spread evenly..
- Top the lamb shanks with the seasoned vegetables. Now top the tagine with pepper, olives, preserved lemon (cut into quarters) and sprinkle with some chopped parsley..
- Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables..
- Put the lid on the tagine and place it into cold oven. Turn the oven on 160C. Don’t touch the tagine for at least 2 hours (unless you feel something burning). After 2 hours check if the tagine has plenty of liquid and add a bit more of its dry. It should be nicely bubbling..
- My tagine was ready after 3 hours and 40 minutes. Serve with some bread or couscous. I pimped up my couscous with some chickpeas, fresh herbs and dried fruit..
Skim off any surface fat from cooking.For today's Tagine Masterclass recipe, I drew inspiration from an old Persian family favourite, Khoresh Rivas, or Rhubarb Stew.The Persian rhubarb stew is pretty simply flavoured, with just a few ingredients, and I've tried to keep with that theme for this Lamb Shank and Rhubarb Tagine dish as.
The lamb is very succulent and full of spices - a trademark This Lamb Shank Tagine recipe was shared by Chef Wasim Shaikh of Kazbah Darling Harbour, a perfect choice for trying out authentic Moroccan.When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.Return the shanks and pureed sauce to the remaining chunky sauce, and add the.You can cook tagines in a dutch oven, a slow cooker or the Instant Pot with equally good results, the only difference is the length of cooking time and Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish.I used diced lamb shoulder - you want a.
