Lamb shank tagine (cooked in a tagine pot)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare 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 is gonna smell and look delicious.

Lamb shank tagine (cooked in a tagine pot) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Lamb shank tagine (cooked in a tagine pot) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! A tajine or tagine is a Maghrebi dish which gets its name from the earthenware pot in which it is cooked.

To get started with this recipe, we must first prepare a few ingredients. You can cook lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook that.

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

Lamb shank tagine (cooked in a tagine pot) Liskin. I got a lovely tagine pot as a wedding present recently. I love Moroccan food and this moorish stew is perfect for an autumnal treat. I researched some tagine recipes, used my #seasonsupply vegetables and came up with this tasty recipe.

Instructions 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.

I love Moroccan food and this moorish stew is perfect for an autumnal treat. I researched some tagine recipes, used my #seasonsupply vegetables and came up with this tasty recipe. The lamb shank came out perfect, very soft and falling off the bone. Lamb Tagine with Chickpeas & Apricots This tagine is made up of tender falling-apart lamb shanks and a sauce made up of onion, garlic, tomatoes, chickpeas, and apricots. 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.

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