Lamb Shank Tagine
Servings Prep Time
2portions 40minutes
Cook Time Passive Time
2hours 4hrs
Servings Prep Time
2portions 40minutes
Cook Time Passive Time
2hours 4hrs
Ingredients
For the lamb and spice
For the veg:
Instructions
  1. Take the lamb shank and make sure you take some of the fat and skin off, this will reduce the fat.
  2. Put the lamb in a bag and sprinkle the turmeric powder then drizzle with olive oil – mix well and then leave in the fridge for 4 hours.
  3. Take the shanks out of the fridge. In a deep pan on a hight heat, seal the lamb with out any oil then put in the tajine.
  4. Into the same pan, pour the sun dried tomato purée and simmer until you see the oil had risen to the top. This is always the you know if your sauce is done.
  5. Now add the onions, sliced preserved lemon, the rest of the spices and water, apart from the tomatoes, and mix well – then cook for 5min.
  6. Transfer to the tagine at the side (not on top of the meat) and cook for 30min.
  7. Now add the fresh tomatoes and cook until the shanks are almost done, then take out from the tajine and cover.
  8. Now add the potatoes & carrots then simmer until all the veg are cooked.
  9. Put the shanks back in the tajine and cook on a high heat until all the juices have evaporated (about 5min)
  10. Take out and serve with couscous or as it is, with home made bread.
Recipe Notes

You can use the tajine to cook everything in, but I prefer to use two. I have not used any salt or water I don’t think it needs it but please add some if you prefer. You can add chopped coriander and parsley at the end if you wish. Enjoy!