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22nd April
2011
written by Nibblish

This is the perfect winter comfort food, rich and flavourful mix of fresh herbs and spices, with the perfect balance between sweet and zesty. If you take the time to marinate the meat the day before and cook it slowly for at least 2 hours, the meat will literrally fall off the bone. Serve with cous cous for a complete meal.

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Ingredients: Serves 4

4 lamb shanks, excess fat trimmed
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tsp chilli powder
4 garlic cloves, peeled and crushed
3 onions, roughly chopped
1 red chilli, seeded and chopped
1 bunch of coriander
2 carrots, peeled and cut into chunks
6 chat potatoes, peeled and cut in half
4 vine ripened tomatoes, thickly sliced
75 g dried apricots
2 tbsp clear honey
3 bay leaves
1 cup chicken stock
Salt and freshly ground pepper
Olive oil
Couscous (to serve)
Lemon (to serve)
Greek yoghourt (to serve)

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Instructions:

1. Place the ground ginger, cinnamon, turmeric, paprika and chilli powder into a bowl and mix together. Season the lamb shanks with a splash of olive olive oil, a good pinch of salt, freshly ground black pepper and rub in the spice mix. Set aside for at least 2 hours or overnight in the fridge if you can.

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2. Pre-heat the oven to 150 degrees. Place the garlic cloves, coriander stalks (save the leaves), 2 onions and 2/3 of the red chilli in a blender or food processor and blend to a smooth paste.

3. Heat olive oil in a large frying pan, add lamb pieces to brown and set aside. Add the spice paste to the remaining oil and fry gently for 3 minutes.

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4. Add carrots, the remaining onion, potatoes, tomatoes, apricots and turn over a few times in the spice mixture. Season with Salt and pepper.

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5. Transfer the mixture to a Tagine dish if you have one or a large air tight and over proof dish. Place the lamb on top, add the bay leaves, honey and enough stock to almost cover the meat. Cook in the oven for 2 hours.

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6. Serve with couscous and sprinkle with coriander leaves, red chili, a couple of lemon wedges and a dollop of Greek yoghourt.

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Click here if you would like to see the Nibblish Beef Tagine Recipe!

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1 Comment

  1. 12/04/2012

    Great recipe. I love the photo with all the ingredients.

    I submitted your recipe to my website: http://www.myrecipepost.com/cgi-bin/auction/auction.pl?category=slow&item=4487779663

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