Monday,20 August, 2018
Current issue | Issue 1205, (10 - 16 July 2014)
Monday,20 August, 2018
Issue 1205, (10 - 16 July 2014)

Ahram Weekly

Veal shanks tagine with chickpeas and prunes

Serves 6-8
1 kg baby veal shanks
1 large onion (chopped)
500 gm pickling baby onions
180 gm prunes (soaked, stoned, halved)
180 gm chickpeas (boiled-cooked, drained) or (canned, drained)
200 gm blanched almonds (halved, roasted)
3 tbsp pomegranate molasses
1/2 cup prune water
2 tbsp extra virgin olive oil
Salt + pepper + turmeric + 7 spices + grated nutmeg

Soak prunes in very hot water, just enough to cover them; preferably overnight. Heat a large cooking tagine. Add shanks, in batches, stirring to slightly brown on all sides. Remove by means of tongs, onto a plate aside. Add oil then baby onion. Stir to slightly golden. Remove with a slotted spatula, aside with shanks. Stir in chopped onion to lightly brown. Add seasoning and stir until fragrant. Return shanks and baby onion to tagine. Cover and allow to cook over low heat until released waters are almost dry. Meanwhile, strain prunes and add half a cup of its waters to tagine, then add chickpeas. Cover tagine and continue cooking in preheated oven at 180 degrees. When meat is done, stir in pomegranate molasses and prunes, then remove from oven. Leave tagine covered, allowing it to rest for a while. Upon serving, sprinkle roasted almonds on top. Serve with either fluffed couscous or rice and a green salad.

N.B.: If your tagine is not flame proof, you can start cooking this recipe in a pan and then transfer it into tagine, to continue cooking in the oven.

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