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Moroccan-Asian fusion lamb (or veggie) tagine

September 20, 2009
tags: ,

This is a Kylie Kwong recipe and it’s just divine. You can use lamb or vegies. If you go with vegies, follow the same process but only use half the paste and 1/4 of the water and keep a close eye on it in the oven so it doesn’t get over done

You can also use this same paste as a marinade for grilled chicken – it tastes quite different when you do this (more asian)

You’ll need

For the pasteIMGP1164

  • small pinch saffron threads
  • 3 teaspoons fennel seeds
  • 2 whole star anise
  • 10 cardamom pods
  • 1/2 teaspoon cumin seeds
  • 1/2 cinnamon quill
  • 1/2 teaspoon Sichuan peppercorns
  • 2 large red chillies, deseeded and roughly chopped
  • 8 garlic cloves, crushed
  • 7 cm (3 in) knob ginger, sliced
  • 3/4 cup finely sliced coriander stems and roots
  • 30 g (1 oz) turmeric, finely sliced
  • 75 g (21/2 oz) galangal, roughly chopped
  • 2 teaspoons sea salt
  • 1 teaspoon white peppercorns
  • 1/3 cup finely sliced red shallots
  • 1/4 teaspoon sweet paprika
  • 1 cup extra virgin olive oil
  • 1/4 cup firmly packed palm sugar
  • 1/4 cup fish sauce

For the rest

  • 8 baby lamb shanks — about 2 kg (4 lb) in total
  • pinch sea salt and cracked white pepper
  • 3 medium-sized vine-ripened tomatoes, roughly chopped
  • 6 kipfler potatoes, peeled and cut into wedges
  • 2 medium-sized carrots, peeled and cut into wedges
  • 5 salad onions, trimmed and cut into quarters
  • 4 fresh dates, halved
  • 4 fresh apricots, halved
  • 6 bay leaves
  • 3 cups chicken or veggie stock
  • juice of 2 limes
  • 1 tablespoon fish sauce

If you’re doing a vegetarian one replace the lamb with potato, sweet potato, green beans.

To cook

First, make the paste. Put fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns in a small frying pan and dry-roast over high heat for about 2 minutes. Pound roasted spices until they’re ground

Then pound chillies, garlic, ginger, coriander, turmeric and galangal with the pestle and mortar until you have a coarse paste. Add salt and white peppercorns, and pound until peppercorns are lightly crushed. Add shallots, saffron water, paprika, reserved ground spices and oil, and mix well to combine.

If it’s note coming together, chuck it in the blender for a few minutes.

Put paste in a medium-sized frying pan and cook over high heat for about 5 minutes, or until fragrant. Reduce heat and simmer  for 15 minutes. Add palm sugar and fish sauce. Increase heat and simmer, stirring occasionally, for 2 mins. Put aside

Preheat oven to 180°C (350°F). Season lamb shanks with salt and pepper and seal  by frying (I do this in the tagine). Add the  paste, combining over high heat to coat well and seal in flavours. Add tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine. Put on the lid and into the oven. For lamb, give it 2 hours or so. For veggies about half that.

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