Project Description

MOROCCAN
LAMB SHANK TAGINE

OUR FAVOURITE

Print or collect

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.

LIKE THIS RECIPE? SHARE IT ON…

THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

Moroccan Chicken tagine with honey and carrots
Moroccan Vegetable tagine
Moroccan Beef tagine

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.

TRAVEL FURTHER TO MOROCCO
EXPLORE AFRICA & MIDDLE EAST CULTURE

YOU MAY
ALSO
LIKE

YOU MAY ALSO LIKE

FIND YOUR STOCKIST
SEARCH RECIPES
PURCHASE BLENDS
FIND YOUR STOCKIST
SEARCH RECIPES