Lamb and Eggplant Tangine

Lamb and Eggplant Tangine

Servings: 4

Ingredients

• 4 tablespoons olive oil, divided
• 2.5 pounds of lamb shanks (about 4)
• 5 cloves of garlic, pressed
• 2 medium sweet onions, chopped
• 3-4 large tomatoes, pureed
• 4 large chinese eggplant, cut into 1 inch by 1/2 inch pieces
• 2 cups of chicken broth
• 1 tablespoon grated ginger
• zest of 1 lemon
• 1/2 cup of dried figs, chopped
• 1/2 cup of fresh cilantro, chopped

Spice blend:

• 2 teaspoons paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1 teaspoon Himalayan pink salt
• 1/2 teaspoon ground ginger
• 3/4 teaspoon ground coriander

Instructions

1. In a small glass or ceramic bowl, mix together the spice blend. Coat the lamb shanks with about 2-3 tablespoons of olive oil and then toss with the spice blend until covered. Place them in a large bowl or dish and cover. Set aside in the fridge for a few hours. If you can’t wait that long, go ahead and just put them on the counter until you’re ready to brown them.
2. In your pressure cooker, heat the remaining olive oil over medium-high heat. Place the lamb shanks into the pan and brown on each side.
3. Once browned, turn the shanks until they are resting vertically in the pan, meat side down. Add onions, tomatoes, pressed garlic, ginger, and eggplant, stirring well.
4. Stir in the fresh garlic and ginger; stir and cook for 5 minutes.
5. Add the chicken brother and lemon zest; stir well. Check your seasoning, cover and lock your pressure cooker.
6. Bring your pressure cooker to full pressure over high heat, reduce to low heat, and simmer for 35 minutes.
7. Remove your pressure cooker from heat, following the manufacturer’s instructions to release pressure before opening the lid.
8. Carefully serve {hot!} in large, shallow bowls, sprinkling each serving with a few tablespoons of fresh cilantro and figs

Content and Image from rarebirdcollective