WHAT’S COOKING: Lamb shank tagine with dates, apricots, raisins and Moroccan spices
A tagine is a gift to any cook, and a perfect vessel for a lamb shank cooked low and slow. But we need to know the rules of cooking in a ceramic tagine.
A tagine, a ceramic pot with a conical lid, is an ideal cooking vessel for a lamb shank slow-cooked dish. When using a ceramic tagine on a stove top, it should be placed on a cold hob and cooked on a very low heat. The recipe calls for three types of dried fruit: royal apricots, medjool dates, and raisins. A spice mix consisting of ginger, turmeric, black pepper, and paprika is prepared, with additional cinnamon, cumin, and garlic powder added.
Lamb stock and passata (strained tomatoes) serve as the cooking liquid. Lamb shanks of appropriate size are chosen depending on the tagine's capacity and the number of diners. The spices are added to the tagine, followed by the liquid and the shanks, along with the dried fruits. The dish is allowed to simmer for several hours until the shanks are tender.
If desired, cornflour can be used to thicken the sauce. The lamb shanks are served over couscous, garnished with fresh coriander and toasted almonds, if desired.
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