The perfect recipe for a Moroccan-inspired lamb tagine - slow cooking at its best.
INGREDIENTS:
8 small lamb shanks
4 tablespoons Herbie's Spices Tagine Mix
2 tablespoons oil
2 parsnips, peeled and cubed
4 carrots, chopped
3 onions, chopped finely
6 prunes
3-4 black peppercorns, crushed
2 tablespoons garlic puree
2 tablespoons tomato paste
400g can peeled tomatoes
4 cups (1 litre) water
2 cups (500ml) orange juice
Tagine Mix
5 teaspoons mild paprika
2 1/2 teaspoons coriander seed
1 teaspoon cassia bark
1 teaspoon medium heat chilli
1/2 teaspoon allspice
1/4 teaspoon each of cloves and green cardamom seed
METHOD
Coat shanks with 3 tablespoons of spice mixture and seal lightly in hot oil.
Place in a large ovenproof pot or tagine, add vegetables, prunes, remaining spice mixture and liquids.
Cover with lid or foil and gently bake for 1 1/2- 2 hours in a moderate oven, or until meat is very tender. Add salt to taste.
Serve with couscous or with cooked potato cubes and cauliflower florets quickly fried together in olive oil with whole cumin seeds and mustard seeds.
VIDEO: Xanthe Roberts shows how to cook her lamb shanks:
