Ingredients
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbs olive oil
- 4 lamb shanks
- 2 tbs olive oil
- 3 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger chopped
- 1 red chilli, chopped
- 1 green chilli chopped
- 1 cinnamon stick
- 400g tins chopped tomatoes
- 200ml chicken stock
- 1 tbs honey
- 4 medium preserved lemons, chopped
- 100g apricots dried chopped
- 50g sultanas
- 3 fresh tomatoes, chopped
- 1 small bunch mint chopped
- 1 small bunch coriander chopped
Method
Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre-heat the oven to 180c.
Fry the lamb shanks in a tagine pot until browned, pop onto a tray.
For the sauce add all the remaining ingredients and bring to the boil. Place the lamb on top of the sauce, put the lid on and cook in the oven for 3 hours.
Finish with the herbs.
Ingredients
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbs olive oil
- 4 lamb shanks
- 2 tbs olive oil
- 3 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger chopped
- 1 red chilli, chopped
- 1 green chilli chopped
- 1 cinnamon stick
- 400g tins chopped tomatoes
- 200ml chicken stock
- 1 tbs honey
- 4 medium preserved lemons, chopped
- 100g apricots dried chopped
- 50g sultanas
- 3 fresh tomatoes, chopped
- 1 small bunch mint chopped
- 1 small bunch coriander chopped
Method
Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre-heat the oven to 180c.
Fry the lamb shanks in a tagine pot until browned, pop onto a tray.
For the sauce add all the remaining ingredients and bring to the boil. Place the lamb on top of the sauce, put the lid on and cook in the oven for 3 hours.
Finish with the herbs.