I didn’t think I’d be able to fit these four large lamb shanks into my tagine, but with a bit of careful rearranging, there ...

Garnish with preserved lemons and chopped cilantro, and pass harissa. Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days before serving or frozen for up to 1 month.

Add the tomato sauce, the lamb shanks, the remaining 1 teaspoon of ras el hanout and enough water to cover the lamb shanks by three-fourths. Turn the shanks to coat with the sauce. When the sauce ...

It was the dried red figs I’d bought in Calitzdorp, Klein Karoo, a few months ago. My mind went to the tagine on a dresser in ...

Garnish with preserved lemons and chopped cilantro, and pass harissa. Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days before serving or frozen for up to 1 month.

Add the tomatoes, 2 cups chicken stock, apricots, cinnamon stick, harissa paste, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the lamb to the pot with any collected juices.

1. Moroccan sweet potato tagine To recreate the heartiness of traditional lamb or chicken, you need a good carby root veg or another robust plant-based protein; this recipe utilizes both russet ...

1. Trim the lamb shanks of excess fat. Sprinkle 1 teaspoon of the ras el hanout, one-half teaspoon of ground black pepper, a teaspoon of salt and 2 tablespoons olive oil on the lamb shanks.