The classic tagine is quite easy and always impressive. For this north African style lamb tagine recipe, traditional terra-cotta tagine is not required, a large Dutch oven would do the trick. Don’t get daunted by a long list of ingredients, the prep time is just 20 minutes and you leave the rest to slow cook for 2 hours. Serve with whole-wheat couscous. Smart Recipes, North African Recipes, Lamb Recipes, Recipes Lamb North African North African Lamb Tagine North African Lamb Tagine Recipe | PT2H30M Serves 4 Ingredients: 3 Tablespoons Extra-Virgin Olive Oil 4 Lamb Shanks 1 Red Onion 2 Tablespoons Fresh Ginger 3 Cloves Garlic 1 Tablespoon Sweet Paprika 2 Teaspoons Ground Cumin 1.5 Teaspoons Ground Turmeric 0.25 Teaspoon Cayenne Pepper 2 Teaspoons Ground Coriander 0.5 Teaspoon Ground Allspice 1.5 Teaspoons Vietnamese Cinnamon 2 Cardamom Pods 1 Cup Carrots 1 (28-Ounce) Can San Marzano Tomatoes 1 Tablespoon Honey 4 Cups Beef Stock 1.25 Cups Golden Raisins 1 Small Bunch Fresh Cilantro 0.66 Cup Slivered Almonds Preheat the oven to 300 degrees. In a large Dutch oven, heat oil over medium-high heat and cook lamb shanks for 3-4 minutes per side. Transfer lamb shanks onto a large platter. In the same pan, add onion and cook for 5 minutes, stirring occasionally. Stir in ginger and garlic and sauté for about 20 seconds. Stir in spices and sauté for 1-2 minutes. Add carrots, tomatoes with juice and honey and stir to combine. Place shanks and enough stock to cover and bring to a gentle boil. Immediately, with a lid, cover the pan tightly and transfer to the oven. Bake for about 3 hours. In the last 20 minutes of baking, stir in ¾ cup of raisins. Remove from oven and transfer shanks mixture onto 4 plates. Serve immediately with the garnishing of remaining raisins, cilantro and almonds alongside couscous, rice or pita bread.

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