MOROCCAN
LAMB SHANK TAGINE
Sumptuous falling-off-the-bone lamb paired with sweet prunes and tangy preserved lemon
4
10 Min
90 min
slow cook
stove top
WHAT YOU NEED
How to Make
Sauté onion and apple, 5 min. Add spice, sauté 1 min. Add lamb shanks, sauté 5 min.
Add stock, cover and cook on low for 60 min.
Add preserved lemon* and prunes, simmer 30 min.
Remove meat and discard bones. Tear meat rather than cut and put back into the dish.
HOW TO SERVE
Serve with a couscous salad* and garnish with preserved lemon*.
HINTS & TIPS
SIDES & CONDIMENTS
Couscous salad:
20 g almond flakes
2 tbsp each of fresh coriander and mint leaves
1 cup cooked couscous
Cook couscous and mix all ingredients together.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Replace apple and prunes with 1 cup of any combo of dried fruit.
Reduce meat: 1 lamb shank + 200 g cooked chickpeas.
ALTERNATIVE
2 tsp preserved lemon = juice 1 lemon plus zest.
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Origins
The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked tagine-style appeared in The Thousand and One Nights in the ninth century. Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine.
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