smoke, add half the lamb; lightly brown on all
A clay tagine which demands long, very slow
tagine or large flameproof Dutch oven on medium. Brown lamb shanks
Place diced lamb in a bowl, toss with
Heat oil in tagine or large skillet on high heat. Cook lamb, in
Dredge lamb in flour.
Heat walnut
f tagine or dutch oven with a tightly fitting lid. Brown lamb
ver medium-high heat. Season lamb with salt and pepper. Working
Mix ingredients and marinade for at least an hour.
Place in tagine and cover with the lid and cook 1 hour at 360\u00b0F.
Hard boil eggs.
Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
Toast the almonds in the over for about 5 minutes or just until brown.
Cut eggs in half or slice and arrange all on top of the tagine before serving.
Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.
eat. Working in batches, sear lamb for 2-3 mins, or
Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
Mix ingredients well, turn down heat and simmer until most of the water evaporates.
Prepare plates with food and sprinkle raisins on tagine.
saffron, cinnamon stick, salt and lamb. Seal well, pressing out excess
arge enough to hold the lamb, heat a good splash of
edium-high heat.
Add lamb; cook 8 minutes on all
220degrees).
Cut meat from lamb shoulder in 4cm cubes.
nto the pot with the lamb. Stir in the honey, turmeric
il over high heat, add lamb, half the spice mixture and
Preheat oven to 180\u00b0C.
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
Serve with couscous.
Trim any fat off the lamb and cut it into 1
utch oven, heat oil; add lamb.
Cook over medium heat