Monday, September 8, 2008
Lamb Shank and Prune Tagine
Mmm... prunes. What to do with leftover prunes? Why, tagine of course!
This was a sneaky thing for me to cook, as my partner is not a fan of prunes. However, he is also not a fan of mushrooms and I manage to put them in most things so thought, why not give this a go?
The finished product was lovely and sticky, and the lamb was falling off the bone. Perfect Sunday night food.
4 frenched lamb shanks (serves 4)
1 tbsp oil
1 onion, chopped
1/2 tsp ground ginger
2 cinnamon sticks
4 coriander sprigs
zest of 1/2 a lemon (in wide strips)
300g pitted prunes
2 tbsp honey
1 tbsp toasted sesame seeds
couscous to serve
Heat a heavy based saucepan over high heat, add oil and butter, and when hot, add the lamb shanks. Brown on all sides and remove from pot. Reduce heat to medium, add onion, and cook gently until softened but not coloured. Add 375ml of water, ground ginger and cinnamon sticks. Tie coriander sprigs in a bunch (for easy removal later) and add to pot. Stir well, then return lamb shanks to pot. Cover and simmer for 1 hour.
Add lemon zest and cook for further 30 minutes. Add the prunes and honey, stir, and simmer for another 30 mins or until meat is very tender and almost falling from the bone. Remove coriander sprigs and discard. Serve hot with couscous and sprinkle with toasted sesame seeds. Delish!
Recipe from Cooking Moroccan