Lamb Shank Tajine
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Onion (chopped)1 cup
Olive Oil1 tsp
Ground White Pepper1 tsp
Ground Ginger1
Salt1 tsp
Turmeric1 cup
Prune1 tsp
Ground Cinnamon5 tbsps
Sugar1 tsp
Orange Blossom Water1 cup
Almond (fried)1 tbsp
Sesame SeedDirections:
1
Put the lamb into a tajine or large pot and add the onions, olive oil, white pepper, ginger, salt, saffron threads, turmeric and cinnamon
2
Brown the meat for a few minutes over medium heat
3
Add 3 or 4 cups water and the small bouquet of cilantro
4
Cover and simmer the meat over medium heat until the meat is very tender, about 1 hour
5
If necessary, add a small amount of water during cooking to prevent the meat from scorching
6
When the meat has cooked, uncover the pot and continue cooking off the liquid until mostly oils and onions remain with the meat
7
Put the prunes in a small pot and add enough water to almost cover, about 2 cups
8
Simmer over medium heat
9
Add the ground cinnamon, sugar and orange blossom water
10
Simmer, partially covered, until the prunes are quite tender and sitting in very thick syrup
11
To serve, put the meat on a large serving platter, or if you've cooked in a tajine, use that as the serving dish
12
Spoon the prunes and syrup on top of the meat and garnish with the fried almonds and sesame seeds