By Carina Malling Skronski & Nanna Simonsen
Photography by Lars Ranek
First published in Wish Winter 2007
FOOD
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.
Ingredients (Makes 6 servings )
| 6 | lamb shanks |
| 2-3 | tbsp olive oil |
| 1 | tbsp coriander seeds |
| 1 | tbsp ground cumin |
| 1/2 | tbsp black pepper |
| 1/2 | tsp fennel seeds |
| 1/2 | tsp allspice |
| 2 | 19-oz cans chickpeas, not drained |
| 3 | medium onions, quartered |
| 6 | garlic cloves, smashed |
| 2 | bay leaves |
| 2 | small red chilis, seeded and halved lengthwise |
| 1 | 1-inch piece fresh ginger, sliced |
| 4 | saffron threads |
| 1 | tbsp paprika |
| 3 | cinnamon sticks |
| 1 | tbsp whole cardamom pods |
| 1/2 | cup raisins |
| 1 | cup blanched almonds |
| 5 | Roma tomatoes, cut in quarters |
| 4 | oranges, zested and juiced |
| 4 | tbsp butter |
| 1 | tbsp honey |
| For orange-spiced vegetables | |
| 2 | red peppers, cut into wedges |
| 1 | acorn squash, cut into wedges |
| 2 | carrots, cut into 2-inch pieces |
| 1 | red onion, quartered |
| 4 | garlic cloves, smashed |
| 1 | cup water |
| 3 | tbsp olive oil |
| 1 | tbsp red-wine vinegar |
| 1 | orange, zested and juiced |
| 1 | tsp ground cinnamon |
| 1 | tsp ground ginger |
| 1 | tbsp honey |
Instructions
Up to two days before:
- Preheat oven to 350 F.
- 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.
- 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).
- 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.
One day before:
- Preheat oven to 350 F.
- Brush an ovenproof dish with a little oil and add vegetables and garlic.
- 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.
To serve:
- Place lamb and vegetables in a 300 F oven to reheat.
- Prepare couscous following package instructions.
- Plate lamb and vegetables together.
- Serve couscous on the side so guests can help themselves.
Nutritional information
Nutrients per serving: 134 calories, 7 g fat, 1 g protein, 19 g carbs, 3 g fibre. Excellent source of vitamin C.
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