Lamb Tagine Recipe without a Tagine Pot
Experience the rich flavors of a lamb tagine without the need for a tagine pot. In this recipe, lamb shanks are coated with a blend of turmeric, cumin, coriander, cinnamon, ginger, cardamom, and red pepper flakes. They are then browned in the oven to perfection. Meanwhile, finely chopped onions are cooked with garlic and tomato paste, creating a flavorful base for the lamb. The lamb shanks are then layered on top of the onion mixture, along with saffron water, crushed tomatoes, and prunes. The pot is covered and cooked in the oven for a couple of hours until the meat is tender and falling off the bone. Serve this delightful dish with couscous or Mediterranean rice pilaf and a refreshing yogurt mint sauce.
Ingredients:
- Lamb shanks
- Olive oil
- Ground turmeric
- Ground cumin
- Ground coriander
- Ground cinnamon
- Ground ginger
- Ground cardamom seeds
- Crushed red pepper flakes
- Salt and black pepper
- Onion
- Garlic cloves
- Tomato paste
- Water
- Saffron
- Grated or crushed tomatoes
- Salt
- Prunes
- Plain yogurt
- Lemon juice
- Fresh mint leaves
Cooking steps:
- Preheat the oven to 500°F.
- Mix the saffron with boiling water.
- Coat the lamb shanks with a blend of spices and salt.
- Brown the lamb shanks in the oven or in a pot.
- Cook chopped onions with garlic and tomato paste in olive oil.
- Layer the lamb shanks on top of the onion mixture.
- Add water, saffron water, crushed tomatoes, and salt to the pot.
- Cover the pot and cook in the oven at 325°F for 2-3 hours.
- Add prunes to the pot and continue cooking until the meat is tender.
- Mix plain yogurt with salt, pepper, lemon juice, and fresh mint leaves for a yogurt mint sauce.
- Serve the lamb tagine with couscous or Mediterranean rice pilaf, and drizzle with the yogurt mint sauce.
