MOROCCAN TAGINE OF LAMB WITH POTATOES

MOROCCAN TAGINE OF LAMB

Ingredients:

1 lb. of lamb shanks
2 medium potatoes, 1/8” slices
3 medium zucchini, in finger-sized wedges
1 medium onion, prefere to be sliced thinly
2-3 artichoke hearts
1 tsp. ginger
1 Tbs. pepper
1 tsp. tumeric
2 tsp. cumin
1 tsp. red pepper
2 Tbs. salt
4-5 threads of saffron (soaked in 1/4 cup hot water
for 10 minutes to release flavor and color)
olive oil

Preparation of the Tajine

-Start preparing coals so that they will be red when you are ready preparing the tagine for cooking; the coals can be prepared in a barbecue or a hibachi and there should be enough to last for 2 hours

- You will need a tagine pot which consists of a flat round terra cotta dish with a rim, and a cone shaped top (you can use an oven safe casserole or a cast iron pot instead)

- Place the lamb shanks in the center of the tagine dish creating a flattish mound; next cover the meat with a layer of onions followed by a layer of potatoes, then the zucchini and then the artichokes; sprinkle with the spices (except for the saffron) and for 3T of olive oil over the ingredients

- Place the tagine dish on the barbecue/hibachi and cover; after about 10 minutes of cooking pour 1- 1 1/2 cups of water over the ingredients and cover again; there is no predetermined cooking time - the dish is ready when the ingredients are ready; the meat should be fully cooked and tender and the vegetables should not be too mushy; keep an eye on the tagine to make sure it doesn’t dry out; about 10 minutes before it is finished cooking add the saffron and the water

- Serve hot right in the tagine dish; let everyone eat from the dish using their hands and pieces of bread.