the name of the dish (tagine, طاجن) comes from the name of the pot in which it is cooked. A cast iron pot/cocotte comes in very handy as a substitute. The uniqueness of the dish is that the contents are transformed by steaming and pressure-cooking, rather than braising or boiling. Multiply servings below depending on how big the feast is. Serve with fluffy couscous ⠀
Serves 2
Time: 🕰🕰🕰
Effort: 💪💪
Ingredients:
1 lamb shank (we got ours from @feathernbonehk happy valley)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 onion
1/2 carrot
1/2 zucchini
1/2 tomato
3 new potatoes
1 handful of green peas
Olive oil
Method:
1. Defrost lamb shank
2. Coat bottom of cocotte or tagine pot with a few tablespoons of olive oil
3. Add lamb and all seasoning and spices and mix well
4. Place cocotte on flame, add 3 tablespoons of water, then cover and infuse for 10 minutes on medium-low heat without browning the lamb
5. Meanwhile, peel and cut potatoes into quarters
6. Cut onion into small chunks
7. Cut carrots and zucchini into large sticks
8. Cut tomato into small cubes
9. Open lid — the flavours should be well amalgamated
10. Sprinkle onion on the bottom of cocotte, with direct contact with the juices
11. Layer carrots and zucchini in a circular pattern, pointing to the centre, like setting up a campfire
12. Fit in potatoes between the carrot and zucchini sticks
13. Place tomatoes in the centre, on top of the shank, to keep it moist
14. Sprinkle with green peas
15. Add half a glass of hot water down the sides
16. Bring to boil
17. Drizzle with olive oil
18. Cover and cook on a low flame for 1 hour 45 minutes to 2 hours, until lamb is tender
19. Serve with fluffy couscous
Nat & E Homecooking 