The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb shank tagine Recipe. Enjoy Moroccan cooking and learn how to make Lamb shank tagine.
A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.
Ingredients (serves 4)
1 tbs olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground cumin
2 tsp sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve
1. Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.
2. Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.
3. Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.
Notebook: - June 2008, Page 28
Recipe by Sarah Hobbs
More Middle Eastern Recipes:
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad
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