Lamb Tagine With Dates And Apricots
- 1 tbsp olive oil
- 8 None small lamb shanks
- 2 None onions, halved, sliced
- 1 tbsp ground cumin
- 2 cloves garlic, crushed
- 2 tsp finely grated ginger
- 2 tsp paprika
- 3 cups chicken stock
- 1 None cinnamon stick
- 1 pinch saffron threads
- 3 oz pitted dates
- 2 oz dried apricots
- Preheat oven to 325u0b0F. Heat oil in a tagine or large flameproof Dutch oven on medium. Brown lamb shanks in 2 batches, 4-5 mins each, turning occasionally. Remove and set aside. Reduce heat to low. Add onions to tagine and cook 10 mins, until golden brown. Stir in cumin, garlic, ginger and paprika. Cook, stirring, 1 min. Pour in stock and toss in cinnamon and saffron. Bring to a simmer and return lamb to tagine. Cover tightly and bake 1 hour, shifting the lamb shanks after 45 mins, so that the ones on top are submerged in the liquid. Stir in dates and apricots. Cover and bake 25-30 mins, until lamb is very tender. Serve hot.
olive oil, lamb shanks, onions, ground cumin, garlic, ginger, paprika, chicken stock, cinnamon stick, saffron threads, dates, apricots
Taken from recipes-plus.com/api/v2.0/recipes/27026 (may not work)