Lamb Tagine from Dine-Rite on Vimeo.

You will need

7 Litre & Cover

Gourmet Pan

1 cutting board

Ingredients

Spice mix - mix and set aside

• 1tbsp ground ginger
• 1 tbsp ground tumeric
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 1/2 tsp ground paprika
• 1/2 tsp chilli

Spice paste - mince ingredients in blender or mortar and pestle and set aside

• 4 cloves garlic
• 2 onions
• 1 red chilli
• coriander stalks
• 1tsp white pepper
• 1/2 tsp salt

Tagine

• 4 lamb shanks cut into 3 or 4 pieces
• olive oil
• 3 bay leaves
• tsp salt
• chicken stock to cover
• 2 tbsp glucose

Vegetables - peel and cut up, set aside

• 450g carrots
• 1 onion
• 400g potatoes peeled and left whole
• 400g sweet potato
• 450g tomatoes
• 75g apricots

Couscous 

• 2 cups of couscous
• 3 cups of orange juice
• 1 tbsp butter
• pine nuts
• pistachio nuts chopped
• currents
• coriander leaves

Method

1. Brown shanks in olive oil, take out of pan and fry the spice paste for 3 minutes. Add spice mix and fry for another minute. Toss vegetables through spices then add shanks back to pan with glucose, salt and bay leaves. Cover with chicken stock.
2. Put cover on, wait for a whistle to sound and then drop to low heat. Dish will be ready in 20-30 minutes, but to intensify flavour, leave for an hour or longer on low. 

Couscous method

1. Pour orange juice into pan, add butter until the whistle sounds and take off the heat. Pour in couscous and leave until the couscous absorbs all of the liquid. Toss through other ingredients