Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine

#Tagine #Lambshank #Moroccanfood Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates. Please subscribe to Essence Cuisine Channel for more delicious recipes from around the globe! The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️ Dry rub on lamb: Salt & Pepper 1Tbs Paprika 2Tbs Dried Coriander 2Tbs minced garlic 1Tbs minced garlic Refrigerate overnight Preheat oven to 200C Put 3Tbs oil in ovenproof dish (clay tagine or large pot) Sautee 1 red onion for 3 minutes, add to the pan 1 cinnamon stick, 1 tsp dried ginger, 1 tsp red chili, 1 TBS tomato paste…cook for 2 minutes Add lamb shanks and brown on each side Add water (2 cups.OR however much it takes to cover the lamb 3/4 in the pot) Add 6-8 dried dates, 10-12 dried apricots Bring to a boil and cover, transfer dish/pot to oven Cook for 60 minutes, then turn the lamb around and bake another 30 minutes or until lamb is tender Remove meat and fruits from the sauce, then reduce the sauce until thickened (add any extra salt, pepper or whatever else is desired at this point) pour sauce over the lamb and add fruits back. Serve with fresh coriander leaves.