Re: Morrocan style lamb flesh

On Wed, 20 Nov 2024 13:22:49 -0700, Coogan's Bluff
<ft.tryon@park.invalid> wrote:
 

Bruce wrote:

On Wed, 20 Nov 2024 12:58:36 -0700, Coogan's Bluff
<ft.tryon@park.invalid> wrote:
>

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⚱️🪔🥘
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https://youtu.be/KilpSdcNlTE
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Lamb shank cooked in sweet and savory delicacy, a traditional dish from
Morocco, cooked in Moroccan spices and dried apricots and fresh dates.
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Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight
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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
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Add lamb shanks and brown on each side
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Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)
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Add 6-8 dried dates, 10-12 dried apricots
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Bring to a boil and cover, transfer dish/pot to
oven
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Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender
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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)
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pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.
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...
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Goes great on a bed of pearled couscous:
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https://www.youtube.com/shorts/f74ihCqoioE?feature=share

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Have you made this yourself or are you just Mamachunking?
>

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I have made it, but sans the fruits - I prefer pearl onions and red
mini-peppers. I also use a dutched up oven, not a tagine.

 So you're just Mamachunking to pretend you're not a troll. Duly noted.