Lamb Tagine recipe as promised~! This does take a bit of effort, but I promise you its so worth it!! and I know it looks like a lot of spices, but its really worth it! ! If you don’t have dried ginger, but you have fresh, use about half a cm x half a cm and dice this, and fry it off with the onions at the beginning. I did this because I like the taste, but whatever. Spice mix 1 tbls ground ginger 1 tsp ground black pepper 1 tsp ground cinnamon 1 tbls ground turmeric 1 ½ tsp chilli powder (I omitted this) Spice Paste (the best part) 4 garlic cloves 2 brown onions 1 red chilli (I omitted this) A biiiiig bunch of fresh coriander, i chucked it all in, leaves& Stalks 2 tsp of ground white pepper 1 tsp pink salt 1 tsp citrus salt 5 dried apricots Juice of one lemon Zest of the lemon 3 whole cloves For the Tagine 4 Lamb shanks, cut into 3 or 4 pieces each 4 tbl olive oil 450g carrots, peeled and cut into chunks 1 onion, sliced 1 sweet potato 2 medium potatoes 1 tin whole cherry tomatoes , with sauce Handful of dried apricots, roughly chopped 5 tbls honey 2 bay leaves 2 tsp Maldon salt Chicken, veal or lamb stock. I used chicken because I didn’t have any veal or lamb stock left Method Trim the lamb of any excess fat, and season with the salt and pepper In some olive oil, fry the onions and garlic in a frying pan, until translucent and then take off the heat. Put all the spice paste ingredients (including the fried onions and garlic) into a magimix or whatever you use, and blend into a paste. Put this back into the frying pan and cook off for about 5 minutes, this smelt AMAZING! Take this out of the pan, and put in a mixing bowl etc and then add the dry spice mix, and set aside. If you are using a tagine, you could use it from the start, this is what I did, but in whatever you are using, in a flame proof casserole dish etc seal the lamb shanks until brown. Add the spice paste and mix as well as the onions, potatoes, carrots, sweet potatoes and apricots and turn over a few times. Add the honey and enough stock to cover most of the food, don’t cover everything completely. Add the bayleaves and the last little bit of salt and simmer uncovered for about 10 minutes. If you are using a Tagine, you put the top piece on / or the lid of your casserole dish and cook slowly for an hour – 2 hours, depending on how you like it, mine took 1.5 hours and I served it with couscous that I added the lemon rind and juice to the boiling water, and allowed to stand. This is definitely my idea of winter food !
Posted on: Wed, 03 Jul 2013 06:30:53 +0000
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