1 kg Foodsaver Lamb Shanks, cut into 2 inch pieces or New Zealand Lamb Shoulder Cuts
3 cups of Foodsaver Onion Cubes, (equivalent to 2 large onions)
2 tablespoons Chorio Olive Oil
1 tablespoon Lurpak Salted Butter
1 teaspoon Tomato Paste
3 teaspoons salt*
3/4 teaspoon black pepper*
2 cups chicken stock*
1 cup dried apricots or sultana raisons*
1 teaspoon grated fresh ginger*
1 small cinnamon stick*
1/8 teaspoon saffron*
3/4 teaspoon turmeric*
3/4 teaspoon ground ginger*
1/4 teaspoon cinnamon powder*
1/4 cup cilantro*
8 cups Foodsaver Pre-Cooked Quinoa for serving with
*All ingredients available at Foodsaver Stores except for those marked with an *.
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Heat the oven to 160C. In a large dutch oven pot over medium high heat, add the olive oil and butter. Once hot, add the lamb pieces, including any pieces of bone, and brown the lamb. Once browned, remove the lamb pieces.
Add the remaining 1 tablespoon of olive oil to the hot pot. Add the onions and stir for 1 minute. Then add the tomato paste, ginger, cinnamon stick, saffron, pepper, turmeric, ginger and cinnamon powder and stir for another minute. Add the chicken stock and apricots or sultana raisons.
Cover your pot with tin foil, then place the lid on top. Place in the oven for 2 & 1/2 hours.
Cook the quinoa according to package instructions.
Serve the tagine over top cooked quinoa garnished with freshly chopped cilantro.
I really like eating lamb/beef in Cyprus and mixing it up with local specialities. It gives you that full Cyprus Experience.