Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the Berbere spice:
- 2 tablespoons (30 ml) cumin seed
- 2 tablespoons (30 ml) coriander seed
- 1 tablespoon (15 ml) fenugreek seed
- 1 tablespoon (15 ml) black peppercorns
- 1 teaspoon (5 ml) cardamom pods
- 1 tablespoon (15 ml) dried red finger chilies
- 6 whole cloves
- 1 cinnamon stick
For the tagine:
- 4 x 12-ounce (340 g) elk shank pieces
- 7 ½ tablespoons (110 ml) berbere spice, divided
- Salt to season
- 1 large cinnamon stick, broken in half
- 1 large onion, diced
- 5 cloves garlic, roughly chopped
- 1 tablespoon (15 ml) minced ginger
- 1 ½ cups (350 ml) peeled and diced tomatoes
- 1 cup (240 ml) dried apricots halved
- 2 tablespoons (30 ml) olive oil
- 6 cups (1.4 L) beef stock
Special equipment:
- Clay pot with lid, such as a Moroccan tagine
Method:
For the Berbere spice:
Heat a dry pan over medium-high heat, add cumin, coriander, fenugreek, peppercorns, cardamom, chilies, cloves, and cinnamon; tossing continuously for 2-3 minutes until slightly darkened and aromatic.
Remove toasted spices from the pan to cool.
Grind toasted spices in a coffee mill or a mortar and pestle to a uniform powder.
For the elk:
Soak the clay pot in cool water for 10 – 15 minutes.
Season the elk shanks with salt and half of the Berbere spices, then rub to coat with olive oil.
Arrange the cinnamon sticks, onion, garlic cloves, ginger, apricots, and tomatoes in the clay pot.
Season the veggies with salt and the second half of the Berbere spices.
Add the seasoned elk shanks over the veggies.
Pour over the beef stock, cover and place in a cold oven, set the temperature for 325 F (160 C), and bake for 4 hours, allowing the clay pot and its contents to come to heat together.
Remove the pot’s cover and increase the oven temperature to 400 F (205 C).
Roast, uncovered, for 15 minutes to brown, then serve hot.