Discovering Morocco felt like entering a dream. The warmth of the city, the architecture, the Terracota tones grounding you more than ever in this land that is raw and native. Part Berber and also part of the Mediterranean basin, Morocco bridges wider horizons to the old mother-continent.
The Moroccan people are witty, they take life easily and always know how to make you smile. Whether they are trying to get a bargain out of you or not!
The food there is quite complex, with layers of spices dissolving in dense sauces. Meats are usually very tender, thanks to the nomadic heritage...
When i first made this recipe, on the cusp of fall, I deliberately decided to add some grapefruit in the Tajine. To enrich the orange color, but also counter balance the sweetness of the carrots and apricots with a subtle tang. It is an easy recipe to prepare. I hope you will like it.
Make in 45-60 minutes
ROAST THE LAMBS SHANKS
- In a large pot, drizzle some extra-virgin olive oil over medium-high heat. Add the garlic.
- Season the lamb shanks with some salt.
- When the oil is piping hot, carefully brown the lamb shanks on all sides, until nicely golden brown and reserve. This should take 10-15 minutes.
PREPARE THE TAGINE
- In the same pot, drizzle some more extra-virgin olive oil and lower the heat to medium. Add the red chili.
- Sweat the onions until they start to caramelize. Add the ginger, cumin and cinnamon, stir well to combine.
- Add the carrots and stir well into the onion and spices to coat them well. Add the apricots, grapefruit segments and honey.
- Return the lamb shanks to the pot, and add just enough water to level with the ingredients. Reduce the heat to low and simmer for at least 30 minutes, checking every now and again - the meat should fall off the bone.
- 2 Lamb shanks, bone in, extra fat trimmed.
- Extra-virgin olive oil
- 3 Garlic cloves, smashed skin on
- 1 Onion, peeled and finely sliced
- 1 Tsp of ground Cumin
- 1 Tsp of ground Cinnamon
- A thumb of fresh Ginger, peeled and finely minced
- 3-4 Carrots, peeled and sliced 2cm thick
- 2 Cups of dried Apricots
- 1 Grapefruit, peeled and cut into supremes
- 1 Tbsp honey
- Sea salt