Brown the lamb shanks well on all sides, 3 or 4 at a time, for about 5 minutes. Transfer to a plate and set aside. Add the carrots, onion and fennel to the pot.

Add the pine nuts, almonds, optional peanuts and one-half teaspoon salt. Cover and cook for 45 minutes, stirring occasionally. Add the pumpkin or squash and turnips and cover and cook for 10 minutes.

1 tbsp ground cumin. 1 tbsp ground coriander. 2 tsp ground cinnamon. 1 × 400g tin of chopped tomatoes. 450ml (15fl oz) chicken or lamb stock. 2 tbsp tomato purée ...

Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days before serving or frozen for up to 1 month. *Charnushka is also called black caraway, nigella and kalonji.

Ingredients. 1.2 kg pumpkin, peeled and cut into pieces 5 cm x 3 cm; 3 small fennel bulbs, cut into 8; 2 eggplants, not too large, cut into pieces 5 cm x 3 cm; ½-¾ cup olive oil (don't try to ...

Arrange fennel, cut side down. in skillet and sprinkle with remaining 1/4 teaspoon salt. Cover and cook until lightly browned, 3 to 5 minutes per side. Push fennel to sides of skillet.

Tagine . 1 1/2 pounds lamb, cut into 1-inch cubes. 2 tablespoons olive oil. 1 small onion, peeled and diced. 1 cup chicken broth. 1/2 cup chopped dried figs. 1/2 cup pitted prunes.

Preheat oven to 300°F with oven rack in upper third of oven. Toss together butternut squash, honey, remaining 2 teaspoons ras el hanout, and remaining 1 teaspoon salt in a medium bowl.

Place the tagine in a cold oven, then set the temperature to 300°F and bake for about two hours. Turn off the oven and let the tagine cool inside before removing it. How to cook with a tagine ...

Preparation. Step 1. Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices. Step 2 ...

Preheat your oven to a very hot 220C fan. In a tagine base or casserole place the garlic, chilli and shallots, top with the lamb shanks, season generously and place in the centre of the oven.