How to Make Homemade Lamb shank tagine (cooked in a tagine pot)

Lamb shank tagine (cooked in a tagine pot). Buy books at Amazon.com and save. How To Make Apricot Lamb Tagine. The lamb shank tagine will be cooked both on the stovetop and in the oven.

Peel the tomato skins using a tomato peeler. 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.

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my whole life. They are nice and they look wonderful.

Buy books at Amazon.com and save. How To Make Apricot Lamb Tagine. The lamb shank tagine will be cooked both on the stovetop and in the oven.

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 can achieve it.

The ingredients needed to make Lamb shank tagine (cooked in a tagine pot):

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

Fry the lamb shanks in a tagine pot until browned, pop onto a tray. For the sauce add all the remaining ingredients and bring to the boil. Pat the lamb shanks dry with paper towels. The result is melt in the mouth lamb that just falls off the bone, with a rich, spicy sauce and just a touch of sweetness from the dried fruit and honey.

Steps 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..

Remove to a plate, and repeat with remaining lamb. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon. Remove shanks and reduce heat to medium and add the onions, garlic, and bay leaf; season with salt.

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