Tagine Spice Blend
(2.4 oz)
Regular price $5.50 Sale price $5.47 Save $0.03
Ingredients: Paprika, Black Pepper, Ginger and Turmeric.
LAMB SHANKS TAGINE
Yield: 4
Ingredients:
2 tablespoons olive oil
2 small onions, chopped fine
4 cloves of garlic
1 fresh Roma Tomato, chopped
8 lamb shanks
1 teaspoon tomato paste
teaspoon black pepper, ground
teaspoon salt
teaspoon paprika
teaspoon tagine spice
teaspoon turmeric, ground
2 tablespoons fresh cilantro leaves, chopped fine
1 tablespoon fresh parsley leaves, chopped fine
cup water
First, season lamb on both sides with salt, pepper, and tagine spice. Heat the 2 tablespoons of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes on each side and place aside. Stir in the onions and saut for 10 minutes or until brown. Add garlic and saut for 2 more minutes. Add chopped tomatoes and cook for 3 minutes until tomatoes are soft. Add tomato paste and mix in. Add spices: black pepper, salt, paprika, tagine spice, and turmeric; mix all ingredients well. Place lamb back in the pot and sprinkle over fresh cilantro and parsley. Lastly, add water.
Reduce the heat to low; cover and simmer. Cook until the meat is very tender, about 2 hours (stirring frequently to prevent burning). After one hour of cooking adjust seasoning to taste (usually needs a bit salt and pepper).
Serve with flat bread or over rice.
LAMB SHANKS TAGINE
Yield: 4
Ingredients:
2 tablespoons olive oil
2 small onions, chopped fine
4 cloves of garlic
1 fresh Roma Tomato, chopped
8 lamb shanks
1 teaspoon tomato paste
teaspoon black pepper, ground
teaspoon salt
teaspoon paprika
teaspoon tagine spice
teaspoon turmeric, ground
2 tablespoons fresh cilantro leaves, chopped fine
1 tablespoon fresh parsley leaves, chopped fine
cup water
First, season lamb on both sides with salt, pepper, and tagine spice. Heat the 2 tablespoons of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes on each side and place aside. Stir in the onions and saut for 10 minutes or until brown. Add garlic and saut for 2 more minutes. Add chopped tomatoes and cook for 3 minutes until tomatoes are soft. Add tomato paste and mix in. Add spices: black pepper, salt, paprika, tagine spice, and turmeric; mix all ingredients well. Place lamb back in the pot and sprinkle over fresh cilantro and parsley. Lastly, add water.
Reduce the heat to low; cover and simmer. Cook until the meat is very tender, about 2 hours (stirring frequently to prevent burning). After one hour of cooking adjust seasoning to taste (usually needs a bit salt and pepper).
Serve with flat bread or over rice.