Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lamb shank tagine (cooked in a tagine pot). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. Jamie takes some classic Moroccan flavours and techniques the shows you. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. (Tagine may be prepared to this point up to two days ahead.
Lamb shank tagine (cooked in a tagine pot) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. 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):
- Prepare 2 lamb shanks
- Get 1/4 cup olive oil (60 ml)
- Take Garlic
- Prepare 1 tsp ras-el-hanout
- Get 2 cinnamon sticks
- Take 1/2 tsp ground ginger
- Get 1/2 tsp smoked paprika
- Get 1 tsp ground cumin
- Get 1/4 tsp freshly ground pepper
- Get 1/2 tsp turmeric
- Prepare Salt to season
- Get 3 potatoes
- Get 2 carrots
- Get 2 medium onions
- Prepare 1 small squash
- Take 1 pointed red pepper (or a bell pepper)
- Take Some green olives
- Make ready 1 preserved lemon
- Get Handful parsley
- Take 2 cups cooled chicken stock (about 475 ml)
- Make ready 2 tsp harissa paste
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. Lamb Shank Tagine is a traditional Moroccan dish that's very popular throughout North Africa. 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.
Instructions to make Lamb shank tagine (cooked in a tagine pot):
- 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.
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. Discover our collection of succulent slow-cooked lamb shank recipes. This tender meat is delicious when braised and served in curries, stews, roasts and pies.
So that is going to wrap this up with this special food lamb shank tagine (cooked in a tagine pot) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
