4 servings
Prep: 20 mins,
Cooking: 2 hrs 30 mins
A spicy dish of lamb knuckles, dried fruit, couscous, garnished with preserved lemon and fresh herbs and prepared in a tagine or earthenware pot. Brought to you by Lamb & Mutton SA.
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Ingredients (24)
2 tsp | salt |
600 g | lamb knuckles |
100 g | dried apricots — halved and soaked in 250 ml stock |
500 ml | lamb stock |
2 tbsp | olive oil |
1 | onion — diced |
2 | celery stalks — diced |
1 large | carrot — diced |
2 pieces | fresh ginger — peeled and finely chopped |
1 tsp | tomato paste |
1 tsp | ground ginger |
1/2 tsp | black pepper |
1/2 tsp | ground cinnamon |
1/2 tsp | nutmeg |
1 | cinnamon stick |
1/2 tsp | ground turmeric |
200 g | dates — pitted and roughly chopped |
2 tbsp | pistachios — dry fried |
1 cup | couscous |
250 ml | vegetable stock |
1 tbsp | butter |
1 tbsp | fresh lemon juice |
fresh coriander — to garnish | |
preserved lemon — to garnish |
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