Passionate about all kinds of food
INGREDIENTS TO THE LAMB TAGINE :
Serves 4 to 6
- 1.2 kg lamb shanks trimmed of excess fat (about 4 small or 3 large shanks)
- 4 large onions (about 800 gr), chopped
- 2 tablespoons olive oil
- 1 tablespoon finely chopped garlic (about 4 cloves)
- Also: 1 teaspoon ground turmeric
- Add: 1 teaspoon ground ginger
- For Salt : 1 teaspoon or more to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon saffron
- 1 large coriander bouquet, tied
- Toasted sesame seeds or chopped roasted almonds for garnish
- 300 gr soft dried prunes
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
METHOD TO THE LAMB TAGINE WITH PRUNES:
- In a large cooking pot, heat the olive oil to medium high heat and brown the lamb shanks on each side. Make sure the pan is very hot before transferring the shanks in the pot, you should hear a sizzle when the meat hits the pot, because if you don’t, it means the pot is not warm enough. The meat will be naturally released once browned, don’t be tempted to remove it sooner. If you remove the shanks from the pot too early, you will notice that the meat sticks to the pan and you might damage it. Therefore, using cooking tongs will help you to flip the meat easily on each side.
- After, Remove the lamb shanks from the pot and set aside. In the same cooking pot, transfer the onions and reduce the heat to medium. Cover with a lid and let the onions cook until they are soft, about 10 to 15 minutes. This will allow to sweat the onions.
- Now place the lamb shanks, the spices, the garlic, salt and pepper in the cooking pot. Second, cover with a lid. After, pour a cup and half of water (320 ml) in the cooking pot and place the coriander bouquet on top of the meat. Bring to the boil and cover with a lid over medium low heat. Finally, leave to cook gently for 2 hours or until the meat is soft and separates nicely.
- After 1 hour of cooking, save about ½ cup of liquid from the casserole and set aside. At this stage, if it looks like there is almost no liquid left in the cooking pot, add a few tablespoons (or 1/4 a cup) of water in the casserole, because you need to avoid the tagine from drying out and sticking to the bottom of the pot.
- Meanwhile, prepare the caramelized prunes. Place the prunes in boiling water for 5 minutes because they need to be softened and drained. Afterwards, in a small deep pan, transfer the liquids you saved earlier (½ cup) along with the drained prunes, cinnamon and honey over medium low heat. Leave to simmer for 5 minutes until the sauce becomes thicker.
- Finally, To serve, place the lamb shank and the onion sauce in a large dish, display the prunes and add the syrup (from the prunes) on top. Garnish with toasted sesame seeds or chopped roasted almonds.
- Enjoy with a side of couscous or bread.
- Any variety of slow cooking beef or lamb pieces (excess fat removed) will work for this recipe instead of the lamb shanks.