Soak tagine in water for 24 hours. Lamb shanks, cut in half, browned in non-stick frypan. Heat tagine on a heat diffuser for about 10 mins. Put in a little oil and ghee and gently fry thinly sliced onion and garlic. Spices: saffron, salt, cumin powder, cumin seeds, all pounded in m&p, plus some powdered ginger. Fry momentarily with onion. Cinnamon sticks. Mound lamb shanks on top. 2 chicken stock cubes, little bit of water. Sliced sweet potato stacked around lamb (but this should have gone in a bit later). Sprigs of coriander on top (remove after a while). Cook slowly (but not too slowly - liquid should be simmering) for about 3 hours. About 1/2 hr before completion, add chopped dates and honey. Would be amazing with a leaner lamb such as shoulder.
Serve with cous cous and green veges with mint.
Result: 4 (5 without the chewy bits)
Preparation: not a lot to do, but a long time to cook.
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