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Father’s Day Tagine
Whip up this hearty tagine for your father on father's day...or for any other day really!
"The meat will fall off the bones"
Ingredients
4 big onions
4 cloves of garlic
4-6 lamb shanks
4 carrots
6-10 new potatoes (no need to peel)
1 teaspoon coriander powder
1 teaspoon cumin powder
Chicken stock (4 tablespoons concentrated stock with 3 cups water)
Aromatics:
This is for the marinade
2 cloves of garlic
1 big onions
1 teaspoon pepper
10 cili padi (if you don't want it spicy use red chillies)
1 tablespoon brown sugar
1 tablespoon sweet soya sauce
1 tablespoon light soya sauce
Lemon peel from 1 lemon
4 cloves of garlic
4-6 lamb shanks
4 carrots
6-10 new potatoes (no need to peel)
1 teaspoon coriander powder
1 teaspoon cumin powder
Chicken stock (4 tablespoons concentrated stock with 3 cups water)
Aromatics:
This is for the marinade
2 cloves of garlic
1 big onions
1 teaspoon pepper
10 cili padi (if you don't want it spicy use red chillies)
1 tablespoon brown sugar
1 tablespoon sweet soya sauce
1 tablespoon light soya sauce
Lemon peel from 1 lemon
Serves...
5 - 6
Incredibly delicious, make it a mainstay on your dinner table!
Method
Rub the coriander and cumin powder on the lamb shanks evenly. Pound the garlic, onions and black pepper.
Mix the pounded ingredients with the other aromatics. Coat the lambshanks with the mixture.
Put the marinated lamb shank on top of the cut vegetables in the casserole dish. Pour chicken stock over the lamb.
Cover dish with aluminum foil. You must cover it properly if you do not have a tagine so that the steam will not come out. That’s why it’s best to cook it in a tagine because a tagine keeps the steam locked in.
Mmm... little lambs ready for cooking
Put it in the oven for 2 hours on 170 degrees.
Check on it after an hour and mix it around a little. Taste it and add salt if needed.
For the last 20 minutes uncover it so the lamb shanks will brown nicely.
Mix the pounded ingredients with the other aromatics. Coat the lambshanks with the mixture.
Put the marinated lamb shank on top of the cut vegetables in the casserole dish. Pour chicken stock over the lamb.
Cover dish with aluminum foil. You must cover it properly if you do not have a tagine so that the steam will not come out. That’s why it’s best to cook it in a tagine because a tagine keeps the steam locked in.
Mmm... little lambs ready for cooking
Put it in the oven for 2 hours on 170 degrees.
Check on it after an hour and mix it around a little. Taste it and add salt if needed.
For the last 20 minutes uncover it so the lamb shanks will brown nicely.
Foodster's Verdict
Father’s Day Tagine
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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