Ingredients
BERBERE SPICE
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2 tablespoons (30 ml) cumin seed
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2 tablespoon (30 ml) coriander seed
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1 tablespoon (15 ml) fenugreek seed
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1 tablespoon (15 ml) black peppercorns
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1 teaspoon (5 ml) cardamom pods
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1 tablespoon (15 ml) dried red finger chilies
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6 whole cloves
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1 cinnamon stick
TAGINE
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4 12-ounce (340 g) elk shank pieces
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7 1/2 tablespoons (110 ml) berbere spice, divided
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Salt, to season
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1 large cinnamon stick, broken in half
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1 large onion, diced
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5 garlic cloves, roughly chopped
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1 tablespoon minced ginger
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1½ cups (360 ml) peeled and diced tomatoes
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1 cup (240 ml) dried apricots halved
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2 tablespoons (30 ml) olive oil
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6 cups (1.4 L) beef stock
EQUIPMENT
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Clay pot with lid, such as a Moroccan tagine
Directions
BERBERE SPICE
- Heat a dry pan over medium-high heat, add cumin, coriander, fenugreek, peppercorns, cardamom, chilies, cloves, and cinnamon; tossing continuously for two to three 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. Reserve.
ELK
- Soak clay pot in cool water for 10 - 15 minutes.
- Season the elk shanks with salt, half the Berbere spices and rub with olive oil.
- Arrange cinnamon sticks, onion, garlic cloves, ginger, apricots, and tomatoes in the clay pot.
- Add seasoned elk shanks, salt and the second half of the Berbere spice.
- Add beef stock, cover and place in a cold oven, set the temperature for 325 F (160 C), and bake for four hours, allowing the clay pot and its contents to come to heat together.
- Remove the pot's cover and turn oven to 400 F (205 C).
- Bake for 15 minutes to brown, then serve.
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