Dining and Cooking
Lamb Tagine without a Tagine Pot
In Pasta

Lamb Tagine without a Tagine Pot



Get the recipe here: https://www.dimitrasdishes.com/lamb-tagine-without-a-tagine-pot/
My Dutch Oven: https://amzn.to/3KtYILA (Affiliate)

Ingredients
1/4 cup olive oil
1 onion, finely chopped
5 garlic cloves, grated
5-6 lamb shanks
12 prunes, pitted and chopped
16 oz diced or crushed tomatoes
1 tablespoon tomato paste
A pinch of Saffron

The Spices:
salt, to taste
cracked black pepper, to taste
1/2 teaspoon dried ground ginger
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
optional: crushed red pepper flakes
The Yogurt Sauce:

plain yogurt
a pinch of salt
cracked black pepper, to taste
the juice of a lemon (2-3 tablespoons)
a handful of mint leaves, finely chopped
Instructions
Set the oven to the Broil setting.

Place the lamb shanks in a metal baking pan and drizzle 2 tablespoons of olive oil on top. Toss to coat.

Combine all of the spices together and season the lamb shanks on both sides.

Place the tray under the broiler and keep a close eye on the lamb shanks so that they do not burn. Broil until browned on both sides. About 10 minutes per side.

In the meantime, place the onions in a Dutch oven with 2-3 tablespoons olive oil and a pinch of salt. Cook over medium heat until soft. About 8 minutes. Add the garlic and warm through until fragrant.

Add the tomato paste and warm through.

Place the lamb shanks inthe pot and add the crushed tomatoes. Add 2 cups of water to the pan that the lamb shanks roasted in to loosen any lamb drippings. Add to the Dutch oven.

Bring to a boil and remove from the heat. Cover with the lid.

Reduce the oven’s temperature to 325 °F and place the Dutch oven in the preheated oven.

Bake for 2 and 1/2 hours or until the meat is tender and falling off the bone.

Combine the yogurt ingredients together in a bowl and whisk together. Taste and adjust the seasoning if needed.

Serve with Mediterranean Rice Pilaf. Kali Orexi!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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44 Comments

  3. Martel

    Wow, super simple and looks delicious. I’m definitely trying this…this week!

  11. JCanuk

    I will dream of those shanks! Nice move with browning in the oven – so practical.

  15. Daya Weerasinghe

    Why Fahrenheit,you are Greek and it's 21st century 🙄😂🤣(any who they are all great recepies and thanks 👍)

  16. Dax Hallman

    Chopped dried apricots might work too. I use them in a camel stew recipe, and they melt right in, leaving only a light sweetness.

  20. m a

    Hello to lovely Dimitra
    Awesome as always , cheers 👍👍👍🙏🏼🙏🏼🙏🏼🌿🥀🍃🍂🪴🌹
    Best dish yummy

  21. simcast

    You're s still looking amazing after all these years, but didn't you make this already recently?

  22. farhad tajmirriahi

    hello Ms Dimitra
    Thanks for sharing your experience
    if you grind saffron with Brushed Stainless Steel Mortar And Pestle then add hot water you will get more result of saffron tast and color
    Thanks again

  24. Maria’s Tasty Kitchen

    Hello my friend Dimitra thank you for sharing. Another yummy and delicious recipe with us today. Turned out mouthwatering great presentation. Thank you for sharing. Enjoy your day. Enjoy your family and God bless.🙏😋💕🌏

  25. Vikram Heble

    Are you sure you are measuring what you are recording? the teaspoon measures look more like 2 Tbsps and were pinch of chilli flakes pinched by a giant???

  32. Ken DeBusk

    If there were a beauty contest for food, this recipe might win! And I'm sure that it tastes great, too 🙂

  33. Wendy Ellis

    I actually have a tagine pot. It was a gift. Perhaps I should use it for this lovely dish ❤❤

  35. Barbra Mighall

    I hate oil splatters, too. I absolutely adore lamb. I don't really get to eat it often. Fruit and savory herbs is a perfect balance. You are truly a wonderful chef.

  36. Rose Warrior

    Please if you would go to your Halva Tahini candy recipe I had a problem and need your advice Thank you!

  38. havingalook2

    I don't like your recipes – I LOVE YOUR RECIPES. I have watched many of them and they look excellent – plus you are such a pleasure to watch as you are so friendly and fun. You are lovely. Many thanks indeed for such lovely recipes.

  39. Marie Hodgeman

    Hi Dimitra. Can you please do a recipe for pork stefado… I was just watching an Australian cooking show called “It’s all Greek to me”… they were doing one .. but I just love your take on things… I have made so so many of your recipes and they always work and always taste delicious. Thankyou.

  42. Sarah Arabia

    I‘m half moroccan and half turkish and I love your videos so much, but you can‘t eat Tajine with rice its toooo good with bread 😭❤️

  44. Sandra R

    I love all your recipes and than you for your generosity in sharing them. I have just made this particular recipe and my family and I enjoyed it immensely ❤

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