Lamb shank tagine (cooked in a tagine pot)
Lamb shank tagine (cooked in a tagine pot)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tuck into a fragrant Morroccan-style stew with our selection of lamb tagine recipes. Full of rich spices, this slow-cook dish is best served with couscous.. Slow cooker lamb tagine.. the spices in this slow cooked one-pot are mellow.

Lamb shank tagine (cooked in a tagine pot) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):
  1. Make ready 2 lamb shanks
  2. Take 1/4 cup olive oil (60 ml)
  3. Get Garlic
  4. Take 1 tsp ras-el-hanout
  5. Take 2 cinnamon sticks
  6. Make ready 1/2 tsp ground ginger
  7. Take 1/2 tsp smoked paprika
  8. Get 1 tsp ground cumin
  9. Prepare 1/4 tsp freshly ground pepper
  10. Make ready 1/2 tsp turmeric
  11. Prepare Salt to season
  12. Take 3 potatoes
  13. Get 2 carrots
  14. Make ready 2 medium onions
  15. Make ready 1 small squash
  16. Get 1 pointed red pepper (or a bell pepper)
  17. Take Some green olives
  18. Make ready 1 preserved lemon
  19. Prepare Handful parsley
  20. Take 2 cups cooled chicken stock (about 475 ml)
  21. Take 2 tsp harissa paste

This deliciously fruity tagine is packed with flavour and goodness, and even tastier eaten a couple of days after cooking. Sprinkle with some fresh chopped coriander or parsley and try serving with couscous to make this dish go further. This tagine is made up of tender falling-apart lamb shanks and a sauce made up of onion, garlic, tomatoes, chickpeas, and apricots. Get the Lamb Tagine with Chickpeas & Apricots recipe.

Instructions to make Lamb shank tagine (cooked in a tagine pot):
  1. Get your tagine and vegetables ready. I had this selection of vegetables from #seasonsupply but feel free to experiment with other vegetables.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the rest of the seasoning to the vegetables and spread evenly.
  7. 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.
  8. Pour the stock carefully into the tagine near the side so you don’t wash away the spices of the vegetables.
  9. 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.
  10. 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.

LAMB TAGINE is a delicious and warming dish, and can be cooked with relative ease at home for the whole family to enjoy. Here is how to make lamb tagine. The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well. To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.

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