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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Morrocan style lamb flesh
Date: Thu, 21 Nov 2024 07:09:15 +1100
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On Wed, 20 Nov 2024 12:58:36 -0700, Coogan's Bluff
<ft.tryon@park.invalid> wrote:

>
>⚱️🪔🥘
>
>https://youtu.be/KilpSdcNlTE
>
>Lamb shank cooked in sweet and savory delicacy, a traditional dish from 
>Morocco, cooked in Moroccan spices and dried apricots and fresh dates.
>
>Dry rub on lamb:
>Salt & Pepper
>1Tbs Paprika
>2Tbs Dried Coriander
>2Tbs minced garlic
>1Tbs minced garlic
>Refrigerate overnight
>
>Preheat oven to 200C
>Put 3Tbs oil in ovenproof dish (clay tagine or
>large pot)
>Sautee 1 red onion for 3 minutes,
>add to the pan 1 cinnamon stick, 1 tsp dried
>ginger, 1 tsp red chili, 1 TBS tomato
>paste…cook for 2 minutes
>
>Add lamb shanks and brown on each side
>
>Add water (2 cups.OR however much it takes
>to cover the lamb 3/4 in the pot)
>
>Add 6-8 dried dates, 10-12 dried apricots
>
>Bring to a boil and cover, transfer dish/pot to
>oven
>
>Cook for 60 minutes, then turn the lamb
>around and bake another 30 minutes or until
>lamb is tender
>
>Remove meat and fruits from the sauce, then
>reduce the sauce until thickened (add any
>extra salt, pepper or whatever else is desired
>at this point)
>
>pour sauce over the lamb and add fruits back.
>Serve with fresh coriander leaves.
>
>...
>
>Goes great on a bed of pearled couscous:
>
>https://www.youtube.com/shorts/f74ihCqoioE?feature=share

Have you made this yourself or are you just Mamachunking?

-- 
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>