Manual Trebs 99205 (page 74 of 80) (English, German, Dutch, French)

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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

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Trebs 99205 Manual

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