- 2 tablespoons olive oil
- 5 lamb shanks
- 3 to 4 large onions, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black peper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground safron threads
- 2 cinnamon sticks
- Large bunch fresh coriander, tied
- 4 cloves garlic, finely chopped
- 250g pitted prunes
- Toasted sesame seeds
- 2 tablespoons honey
Place a large saucepan over higt heat, add the oil. add the lamb shanks and brown on all sides. Put the lamb shanks aside in a plate.
in the same saucepan put the onion, cook in lower heat for 10 minutes to soften. add the garlic and all the spices. stear well and place the lamb shanks back to the saucepan. Add 350 ml of water and place the coriander on top of the meat. Cover the saucepan and simmer over low heat for 1 hour.
Prepare the caramelized prunes.
In a small saucepan, put water to boil. add the prunes to soften for 5 minutes.add the honey and cinammon and leave it to simmer for 5 minutes.
Serve the tagine hot, put the shanks of lamb first and put the prunes and sprinkle the sesame seeds. enjoy!