Lamb shank tagine (cooked in a tagine pot)
Lamb shank tagine (cooked in a tagine pot)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lamb shank tagine (cooked in a tagine pot). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric. 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. For the best stews, use lamb shanks simmered slowly on the bone.

Lamb shank tagine (cooked in a tagine pot) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Lamb shank tagine (cooked in a tagine pot) is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have lamb shank tagine (cooked in a tagine pot) using 21 ingredients and 10 steps. Here is how you cook it.

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

Select the FRY function, press START, then add the oil and allow to heat. Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with olive oil to make a paste, cover the meat with this paste and set aside. Put the dried prunes & apricots in a bowl, cover with boiling water and set aside. Select (Sauté) to pre-heat the Instant Pot.

Steps 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.

Put the dried prunes & apricots in a bowl, cover with boiling water and set aside. Select (Sauté) to pre-heat the Instant Pot. Add the tomatoes, and their liquid, stock, honey and shanks and bring to a boil. Cover the pot and place it in the oven to cook for two hours. turning the shanks and adding half the apricots and raisins at hour one. Tagine dishes are slow-cooked stews made with meat, fish or vegetables, usually combining savoury and sweet elements, often with dried fruit and nuts.

So that’s going to wrap this up with this exceptional food lamb shank tagine (cooked in a tagine pot) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!