Untested - Lamb Tajine

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau.asp

1 lamb shank or 1 kg boneless lamb shoulder
500 g of potatoes
500 g of carrots
500 g cauliflower
1 onion
1 tablespoon olive oil
1 teaspoon grated ginger
1 teaspoon of cumin
1 teaspoon ground coriander
1 pinch cinnamon
1 saffron tip (or a few pistils)
Salt, black pepper

1. Peel, wash and roughly cut the onion
2. Heat olive oil over high heat in a casserole or tajine
3. Brown the onion in the olive oil for 3-4 minutes so as to color
4. Add the meat cut into several pieces in the casserole: sear the meat until it is golden brown (between 6 and 8 minutes often turning)
5. Sprinkle with all spices
6. Cover meat with water and reduce heat
7. Cook for 45 minutes
8. Add potatoes and carrots previously peeled and cut into pieces
9. Leave to cook again 25 minutes
10. Add the cauliflower bouquets and cook for another 20 minutes
11. Serve with wheat semolina or rice.

Ideas, tips & tricks
Depending on the season, do not hesitate to vary the vegetables offered: turnips, cabbage, eggplant and other zucchini can make wonder in this tagine.
Do not hesitate to experiment with spices by adding a little spice, Moroccan red corks, smen or 4-spice blend.