Tagine of Lamb

Name: Tagine of Lamb
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 8 lamb shanks, piqued with garlic, anchovies and pickled lemons; 2 teaspoons saffron strands; 3 tablespoons paprika; 3 teaspoons ground ginger; 1 tablespoon ground cinnamon; 1½ teaspoons freshly ground black pepper; 3 cups grated onion; 10 garlic cloves, peeled and diced; 3 cinnamon sticks; 250 g/8 oz blanched whole almonds (not flakes); 900 ml/1½ pints chicken stock; 900 ml/1½ pints tomato juice; 1.5 kg/3 lb tomatoes, skinned, deseeded; 125 g/4 oz raisins; 4 tablespoons clear honey; 500 g/1 lb. small new potatoes, peeled, but left whole; 6 tablespoons chopped fresh coriander; peel of pickled lemon, diced; fresh or pickled coriander leaves; olive oil for frying

with Raisins, Almonds and Sweet Tomatoes

Preparation info

Serves
8

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 lamb shanks, piqued with garlic, anchovies and pickled lemons
2 teaspoons saffron strands

Europe
United Kingdom
Dinner
Gluten-free
England

Method

Trim the fat from the lamb, toss the meat with the saffron, ginger, paprika, pepper and ground cinnamon, and marinate overnight. Heat the oil in a large pan and fry the lamb until brown all over. Add the garlic, grated onion, almonds and cinnamon sticks, cover with tomato juice and chicken stock, bring to the boil and simmer for 1½ hours.

Remove the meat and set aside. Add the tomatoes,