South Africa publishes recipe for lamb shank tagine with dried fruit
In South Africa, Daily Maverick published a recipe for tagine with lamb shanks, dates, dried apricots and raisins. The dish is suggested to be slow-cooked for two to three hours and served with couscous, fresh coriander and, optionally, toasted almonds.
Spices and dried fruit
For three to four servings, three or four lamb shanks, a cinnamon stick, cumin seeds, ground ginger, garlic powder, paprika, turmeric, black pepper and salt are needed. The sauce uses 300 ml of passata and 200 ml of lamb stock; the recipe author also allows it to be replaced with chicken stock.
Sixteen each of dried apricots, pitted Medjool dates and raisins are added to the meat. No onions are used in this dish: the source explains this by the sweetness of the spices.
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Cooking in a ceramic tagine
The publication notes that a ceramic tagine should be placed on the burner while cold and heated over very low heat. A heat diffuser can be used if necessary. The spices together with the cinnamon stick are first warmed in a dry tagine, and after light smoke appears, stock and passata are added.
The shanks are poured over with the spiced liquid, dried fruit is added, then salt is added and everything is brought to a gentle simmer under the conical lid. If the sauce is not thick enough at the end of cooking, it is suggested to thicken it with a heaped tablespoon of corn starch mixed with two tablespoons of water.
