Filed Under: moroccan, sear, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Lamb Tagine With Orange-Spiced Vegetables

Cook lamb up to two days early. The flavours will only get better! Serve with store-bought couscous for an authentic Moroccan feel.

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April 8th, 2012

By Carina Malling Skronski & Nanna Simonsen Photography by Lars Ranek

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Servings
6
Prep Time
2 minutes
Cook Time
3 minutes
Ingredients
  • 6 lamb shanks
  • 2-3 tablespoons olive oil
  • 1 tablespoon coriander seeds
  • 1 tablespoon ground cumin
  • 1/2 tablespoons black pepper
  • 1/2 teaspoons fennel seeds
  • 1/2 teaspoons allspice
  • 2 cans 19-oz chickpeas, not drained
  • 3 medium onions, quartered
  • 16 cloves garlic smashed
  • 2 bay leaves
  • 2 small red chilis, seeded andhalved lengthwise
  • 1 1-inch piece fresh ginger, sliced
  • 4 saffron threads
  • 1 tablespoon paprika
  • 3 cinnamon sticks
  • 1 tablespoon whole cardamom pods
  • 1/2 Cups raisins
  • 1 Cup blanched almonds
  • 5 Roma tomatoes, cut in quarters
  • 4 oranges, zested and juiced
  • 4 tablespoons butter
  • 1 tablespoon honey
  • 2 red peppers, cut into wedges
  • 1 acorn squash, cut into wedges
  • 2 carrots, cut into 2-inch pieces
  • 1 red onion, quartered
  • 4 cloves garlic smashed
  • 1 Cup water
  • 3 tablespoons olive oil
  • 1 tablespoon red-wine vinegar
  • 1 orange, zested and juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon honey
    • Directions
  • 1.

    Up to two days before

  • 2.

  • 3.

    Preheat oven to 350 F.

  • 4.

    Generously season shanks with salt and pepper. In a large cast-iron or ovenproof pot, heat oil over medium-high heat and sear shanks until meat is golden. You may need to do this in two or three batches. Pour away any remaining fat.

  • 5.

    In a dry skillet, lightly toast next 5 ingredients, then crush to a powder in a mortar and pestle. Sprinkle powder over shanks in pot and add remaining ingredients (including chickpea liquid).

  • 6.

    Add enough water to cover shanks, cover with a lid or aluminum foil and place in oven. Cook for approximately 3 hours. Rotate shanks halfway through. When done, meat should be fork tender.

  • 7.

    One day before

  • 8.

  • 9.

    Preheat oven to 350 F.

  • 10.

    Brush an ovenproof dish with a little oil and add vegetables and garlic.

  • 11.

    In a bowl, mix remaining ingredients together and season with salt and pepper. Pour mixture over vegetables and bake for about 90 minutes or until fork tender.

  • 12.

    To serve

  • 13.

  • 14.

    Place lamb and vegetables in a 300 F oven to reheat.

  • 15.

    Prepare couscous following package instructions.

  • 16.

    Plate lamb and vegetables together.

  • 17.

    Serve couscous on the side so guests can help themselves.

    • Nutrients Per Serving
    Nutrients per serving: 134 calories, 7 g fat, 1 g protein, 19 g carbs, 3 g fibre. Excellent source of vitamin C.
    Lamb Tagine With Orange-Spiced Vegetables
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