This is a traditional Moroccan Lamb Shank Tagine with
cinnamon & Carrots. I preferred to cook it because it’s my favorite dish. Tagine remind me of my city Fez, this place where Tagine is a popular dish in most
restaurants and houses. Tagines are a historically made in Berber clay pot. Traditionally we
prepare Tagine on top of a portable clay called (Majmar),which is much cheaper
than a stove. It will take a long time
for tagine to be cooked but that is the secret for a healthy and delicious
taste.
Ingredients:
1: half pound lamb
2: one big
red onion diced
3: four or
five carrots cut into small pieces
4: one
piece of cinnamon steak
5: Salt
& pepper to taste
6: Moroccan
olive oil
7: garlic
crushed
8: one
bunch of Persil.
Below are
general cooking and preparation instructions
On a medium flame using a tagine, seal the lamb until brown using a
little oil, then remove and set aside. Add all spices (dry and seeds) and roast
in the tagine, then add onions, Persil and garlic and fry until golden brown.
Add the stock, lamb, and salt & pepper to taste, bring to boil then cover
with tagine lid and simmer on a very low flame or in the oven on 160 C for
1.5-2 hours. Cinnamon and carrots should
be added in the last 30 minutes of cooking. Hope you find this recipe worth a
try. bon appétit ......
No comments:
Post a Comment