Ingredients for Lamb
4 tbs olive oil
8 lamb shanks
2 onions
4 carrots
1 cinnamon stick
2 cloves garlic crushed|
water to cover shanks
Method
Brown the lamb in the olive oil with garlic in a pan. Then fry the onions until glossy in the remaining oil in the pan. Add the onions, garlic and remaining ingredients to the pot and cover with water. Bring to the boil then turn the temperature down to a slow simmer. Simmer for 3 hrs or until the lamb is tender.
Ingredients for coffee & cardammon butter
250g roast tomato
100g butter (salted & softened)
8 onions
2bs olive oil
30 ml ground coffee beans
16 cardamom pods
60ml coriander seeds
2 cloves garlic
20ml turmeric
salt & pepper
Method
ry sliced onions in a little olive oil until soft and glossy. Place in the bottom of the tagine. Dry fry the cardamom pods and coriander seeds in a small pan to release the flavour. Allow to cool then grind up the pods. Add ground coffee, ground cardamom pods, garlic, turmeric, salt & pepper to butter and spread over cooked shanks. Place in tagine with
rosa tomatoes and fried onions then roast at 180 degrees for ½ hour and serve.
