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.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

Method:

To make the preserved lemons, cover the bottom of a sterilised jar with a layer of coarse salt. Cut the lemons into quarters, without cutting all the way through to the base. Place a teaspoon of salt in the centre of the lemon, place in the jar and repeat with the remaining lemons. Push the lemons down firmly with a wooden spoon, until they are very tightly packed in the jar. Pour over the lemon juice to cover, add bay leaf and any remaining salt. Seal the jar and store in a cool dark place for a month before using. Use only the rind, scrape away flesh and pith.

For the tagine, toss together the salt, pepper, ginger, cinnamon, turmeric, coriander, saffron along with its liquid and lemon juice in a shallow bowl. Rub this onto the shanks and marinate for 2 hours.

Heat oil in a deep pot and brown shanks. Remove and set aside. Sauté onion and garlic in the remaining oil, return shanks to the pot, add cinnamon stick and cover with stock. Add ¼ preserved lemon, roughly chopped (pith and flesh removed). Simmer over low heat for 2 hours. Add apricots and honey. Cook for another half an hour.

Toast the couscous in a dry frying pan until golden brown. Place in a heat-proof bowl and cover with hot stock. Wrap the bowl with cling film and allow to stand for 10 minutes. Fluff with a fork.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.