North African lamb tagine
4 servings
Prep: 15 mins,
Cooking: 3 hrs
This divine African tagine is best served with preserved lemons, toasted couscous and almonds.
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Ingredients (23)
PRESERVED LEMON:
1/2 cup | salt — coarse or kosher |
4-5 | lemon |
1 cup | lemon juice |
1 | bay leaves |
TAGINE:
4 | lamb shanks |
1 tsp | salt and freshly ground black pepper |
2 tsp | ginger — ground |
2 tsp | cinnamon — ground |
1 tsp | turmeric — ground |
1 tsp | coriander — ground |
saffron — soaked in water | |
lemon — juice only | |
1 | onion |
2 | garlic — cloves |
1 | cinnamon — stick |
3 cup | stock — beef or lamb |
1/4 cup | lemon — preserved |
1 cup | apricots — dried, halved |
1/2 cup | honey |
1/2 cup | almonds — toasted |
fresh parsley — to garnish |
TOASTED COUSCOUS:
1 cup | couscous |
1 cup | stock — lamb |
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