Ingredients
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6 French-trimmed lamb shanks
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1/4 cup plain flour
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2 tablespoons extra virgin olive oil
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6 eschalots, quartered
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2 garlic cloves, crushed
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2cm piece fresh ginger, finely grated
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1 litre Massel chicken style liquid stock
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1 cinnamon stick
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1 carrot, halved lengthways, thickly sliced
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1 red capsicum, chopped
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1 zucchini, chopped
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3 royal gala apples, peeled, cored, cut into thick wedges
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2 tablespoons honey
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1 cup pearl barley, rinsed, drained
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1/3 cup roughly chopped fresh coriander, plus extra sprigs to serve
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Orange zest, to serve
Method
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1Place lamb and flour in a snap-lock bag. Seal. Shake to coat. Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook, turning, for 5 minutes or until browned all over. Transfer to a plate. Add eschalot to pan. Cook, stirring, for 3 minutes or until softened. Add garlic, ginger and spices. Cook, stirring, for 2 minutes or until fragrant.
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2Return lamb to pan with stock and cinnamon. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes. Add carrot, capsicum, zucchini, apple, honey and 1⁄2 cup water. Simmer, uncovered, for 30 minutes or until lamb is tender.
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3Meanwhile, cook barley in a saucepan of boiling water for 30 minutes or until tender. Drain. Stir in coriander. Serve tagine with barley, and sprinkle with extra coriander and orange zest.
Source: taste.com.au
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