Lamb Tagine--Dry Marinade Prep

These are lamb shanks for a Moroccan tagine, with a dry marinade consisting of chopped garlic, ginger, cumin, cayenne and paprika.

After thorough rubbing, as much as possible of the chopped mixture was coated on the lamb. After several hours onions and other ingredients were added, to be simmered in a pot. It's all now cool and ripening, to be reheated tomorrow and served over couscous. (A recent recipe from the New York Times :)