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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Morrocan style lamb flesh
Date: Thu, 21 Nov 2024 12:13:51 +1100
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On Wed, 20 Nov 2024 13:22:49 -0700, Coogan's Bluff
<ft.tryon@park.invalid> wrote:

>Bruce wrote:
>> 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?
>> 
>
>I have made it, but sans the fruits - I prefer pearl onions and red 
>mini-peppers. I also use a dutched up oven, not a tagine.

So you're just Mamachunking to pretend you're not a troll. Duly noted.

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