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Colorado Style Lamb Tagine




Source of Recipe


the web


List of Ingredients




2 Tbs. chili powder, mild
2 Tbs. cumin, ground
2 Tbs. Spanish paprika
1 Tbs. garlic, fresh, minced
1 Tbs. salt, kosher
1 tsp. cayenne pepper, ground
4/1# Colorado lamb shanks, trimmed and frenched (ask butcher)
2 cups Mexican griller onions ( like a large green onion), quartered
1 each bell pepper, fire roasted, diced (approx. ½ cup)
1/4 cup green chiles, diced (roasted)
2 each tomatoes, diced
1 each jalepeno, small, diced
2 cups blonde stock, like lamb, chicken or vegetable
1/4 cup cilantro, fresh, chopped, as garnish

Recipe



Mix the first 6 ingredients together in a small bowl and rub over the trimmed and frenched lamb shanks. In a braising pan, sear the shanks on all sides until well browned. Searing will help keep in the juices keeping it moist. Remove the shanks and add in the Mexican griller onions sautéing until they begin to color. Add in the peppers, chiles, tomatoes and jalepenos and briefly sauté 2 minutes more. Place the lamb shanks back into the braiser , add in the stock, stir, cover and bring to a boil. Turn down the heat and simmer a minimum of 3 hours. Braising will make the meat tender, flavorful and tasty. Remove to serving dish and spoon sauce over the lamb shanks. Sprinkle with some freshly chopped cilantro and enjoy this taste of Colorado.

*Tagines: Moroccan braisers that are shallow round terra cotta pots, often glazed, with a tall conical lid that traps the steam rising from the stew cooking in the bottom and prevents it from drying out allowing slow infusion of flavors throughout the dish.