Recipe

Lamb Tajine Recipe

	Viejoverde / All my dishes 3 months ago THIS IS A MAIN COURSE FOR FESTIVE OCCASIONS.. Prep:30m Cook:212m Servings:46	Viejoverde
	north african cuisine atits best

Does this look good? Yeah! / Nope

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mjcmcook

Ingredients

LARGE DEEP BAKING DISH OR LARGE ROMMERTOPF

4-6 SHOULDER LAMB SHANKS FAT TRIMMED

6 LARGE POTATOES

1 LARGE ONION PEELED AHD CHOPPED

1/2 CUP CHOPPED PARSLEY

1/2 CUP CHOPPED CILANTRO(CORIANDRE)

I BOTTLE PASSATA.

1 SMALL CAN RUSHED TOMAOTOES

1/2 TEADSPOON TUMERIC

1/3 TEASPOON COARSE BLACK PEPPER

1/3 TEASPOON CAYENNE PEPPER

3/4 TEASPOON GROUND CINAMMON

3/4 TEASPOON MIXED MIDDLEASTERN SPICES

3/4 TEASPOON SEA SALT

1/2 CUP DRY SHERRY

3 TABLE SPOON EXTRA VIRGIN OIL

Directions

SOAK ROMMELTOPF FOR 1/2 HOURS WITH HOT WATER IF YOU ARE USING SUCH. OTHERWISE

PEEL POTATOES,CUT THEM LENGTH WISE INTO 4 LONG SLICES

LAYER MEAT AND POTATOES. SPRINKLE CHOPPED ONIONS.CHOPPED PARSELY AND CHOPPED CILANTRO

AND SHAKE THE PAN IN ORDER THE ONION,PASLEY AND CILANTRO ARE DISTRIBUED OVER AND UNDER THE MEAT AND POTATOES.

MIX ALL SPICES AND SALT TOGETHER, IN LARGE DEEP MIXING DISH, MIX PASATA ,DRY SHERRY AND CRUSHED TOMATOES,POUR ALL SPICE ON THE TOMATOES MIX AND THOROUGHLY BLEND

WITH A LRGE LADLE,SCOOP SPICED TOMATO MIX OVER THE MEAT AND POTATOES. DRIZZLE OLIVE OIL ON TOP

COVER WITH ALUMIMUM FOIL AND PLACE LID ON TOP

PLACE IN PRE-HEATED OVEN OF 350 DEG F OR ABOUT 190 DEG C. FOR 2 HOURS. AFTER TWO HOURS REMOVE FOIL BUT LEAVE LID ON AND COOK FOR ANOTHER 30 MINUTES.

LAMB SHOULD BE SO WELL COOKED IT WILL FALL OFF THE BONE, AND SAUCE WILL BE NICE AND THINK

TAKE OUT OF OVER...LET IT COOL FOR FEW MINUTES.

SERVE IN LARGE SOUP-LIKE DISHES..

PLACE SHANK AND 4 SLICES OF POTATOES AND COVER WITH A LADLE OR MORE OF THE SAUCE

A GOOD QUALTIY MEDIUM-BODIES BERGUNDY GO AMISS WITH THIS LOVELY,SIMPLE AND RUSTIC DISH

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