Trebs Comfortcook Mode D'emploi page 74

30 g flaked, blanched almonds, roasted
¼ cup chopped preserved lemons (or 2tbsp lemon juice) Spices
1 tsp ground ginger
2 garlic cloves, chopped
1 heaped tsp ground coriander
1 heaped tsp ground cumin
30 stigmas of saffron
½ tsp ground cinnamon
½ tsp ground white pepper
½ bunch fresh coriander, chopped
½ bunch flat leafed parsley chopped
METHOD
Heat a teaspoon of oil into the Tajine and add the shanks. Brown the shanks on a medium-high
heat. Place all the remaining ingredients into the Tajine except the coriander, parsley and
almond flakes. Combine well with the lamb shanks. Cover with the lid and cook for 3 hours using
the simmer function on a medium heat. Check the shanks after 1 hours to see if they have
enough liquid. It's important for the liquid to reduce and not dry out. If it does look dry add
more liquid. When finished the flesh should fall away from the bones without resistance. Stir
through the parsley, coriander and flaked almonds, these are more than just garnishes, they are
the flavours that will enhance the dish. Serve with couscous, mashed potato or steamed rice.
GREEK LAMB HOTPOT
Preparation time: 35 minutes
Cooking time: 3 hours
SERVES 4
INGREDIENTS
900g leg or shoulder of lamb, cut into chunks
15ml olive oil
1 large onion, chopped
100ml red wine
1 red capsicum, seeded and cut into chunks
2 sticks of celery, thickly sliced
100 g greek olives
2 tsp oregano
400 g canned chopped tomatoes
900 g potatoes, cut into slices
2 tbsp fresh chopped
Salt and pepper
METHOD
Heat a teaspoon of oil in the Tajine, add the onion and slowly brown, add the lamb
and brown for 3-4 minutes. Stir in the wine and cook for 2 minutes, stir in the
capsicum, celery, olives and oregano. Pour the tomatoes over the meat but do not
stir. Arrange the potatoes on top of the tomatoes then cook for 3 hours using the