4
10 min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Moroccan spice
- 2 lamb shanks
- 1 onion, chopped
- 2 carrots, chopped
- 1 apple, peeled, cored & diced
- 50 g pitted prunes
- 1-2 cups chicken stock
- 2 tsp preserved lemon*
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.
