Black Garlic is just normal garlic which has been slow cooked in the oven for a very long time, until it is jet black in colour. It is an interesting ingredient to use, and introduces a mellow sweet flavour. I was smitten the first time I had them.
INGREDIENTS Serves 4
1 large onions, roughly chopped
2 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground cinnamon
4 lamb shanks
2 bay leaves
2 sprigs of thyme
1 400 g canned chopped tomatoes
3 plum tomatoes, halved
2 tablespoons balsamic vinegar
1 bulbs of black garlic, cloves peeled
METHOD
Place a large saucepan over medium heat and add a good drizzle of olive oil. Fry the onion for 10 minutes, then add the dry spices. Set aside.
Place the lamb shanks into the pan and seal them on all sides until lightly browned. Return the onion-and-spice mixture to the pan and season well with salt and pepper. Add the bay leaves, thyme, canned and fresh tomatoes and balsamic vinegar, then pour in just enough water to cover the meat. Reduce the heat to low-medium, place the lid on the saucepan and cook for 2 hours, stirring every 30 minutes to prevent sticking.
Once cooked, add the soft black garlic cloves, plunging them into the sauce. Add a little more water to the pan if needed. Taste the tagine and adjust the seasoning, if desired, then cook the shanks for a further hour without the lid on before serving.
Original recipe Persiana by Sabrina Ghayour
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