Name: Lamb tagine
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 8 small frenched lamb shanks; 2 onions, halved, sliced; 1 tablespoon ground cumin; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 2 teaspoon paprika; 3 cup chicken stock; 1 cinnamon stick; 1 pinch saffron threads; 1/2 cup pitted dates; 1/3 cup dried apricots

Lamb tagine

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Serves 8

Prep

20M

Cook

1H 45M

Total

2H 5M

Ingredients

1 tablespoon olive oil

8 small frenched lamb shanks

2 onions, halved, sliced

1 tablespoon ground cumin

2 clove garlic, crushed

2 teaspoon finely grated ginger

2 teaspoon paprika

3 cup chicken stock

1 cinnamon stick

1 pinch saffron threads

1/2 cup pitted dates

1/3 cup dried apricots

Method

1.Preheat oven to moderate, 160°C.

2.Heat oil in a large flameproof casserole dish on medium. Brown lamb shanks in 2 batches, 4-5 minutes each, turning occasionally. Remove and set aside.

3.Reduce heat to low. Add onion to same dish and cook for 10 minutes until golden brown. Stir in cumin, garlic, ginger and paprika. Cook, stirring, 1 minute. Pour in stock and toss in saffron and cinnamon. Bring to a simmer, return shanks to dish.

4.Cover tightly and bake, 1 hour, rearranging the shanks after 45 minutes so the ones on top go underneath into the liquid.

5.Stir dates and apricots into the tagine. Cover and bake, 25-30 minutes, until lamb is very tender.

You could serve lamb tagine with cous cous or mashed potato.
Note

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