Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine

#Tagine #Lambshank #Moroccanfood

Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.

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Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight

Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes

Add lamb shanks and brown on each side

Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)

Add 6-8 dried dates, 10-12 dried apricots

Bring to a boil and cover, transfer dish/pot to
oven

Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender

Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)

pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.