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 ...

Lamb shank tagine with prunes recipe Serves: 5 Ingredients: 1kg lamb shanks 250g dried prunes 50g almonds 3 onions 1 tsp turmeric 1 tsp ginger ½ tsp ras el hanout Pinch of salt Pinch of white pepper ...

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.

A mouth-watering Moroccan dish of tender lamb in a thick, aromatic sauce with flavours of pomegranate and almond. Served with a fresh herby bulgur wheat salad. For the lamb shank tagine, preheat ...

Brown the lamb shanks well on all sides, 3 or 4 at a time, for about 5 minutes. Transfer to a plate and set aside. Add the carrots, onion and fennel to the pot.

These shanks were so huge that I asked the butcher if they weren’t mutton, but nope, lamb they were. The butcher must have cut them with a generous hand. I wasn’t complaining.

Lamb Shanks Tagine 8 lamb shanks 4 tbsp tagine spice mix 6 prunes 2 parsnips, peeled and cubed 4 carrots, chopped 3 onions, chopped finely 2 tbsp tomato paste 1 400 g can peeled tomatoes 2 cups ...

Season and lightly flour 4 lamb shanks then pan-fry them in 1 tbsp vegetable or corn oil for a couple minutes over a high heat until they are evenly browned all over. Put them to one side.

Zaalouk; cheese cigars; kofta briouate; chicken tagine with olives and preserved lemons; lamb shank tagine with prunes; liver tagine; shrimp tagine. Appetizers, $6 to $15; main courses, $16 to $25.

Turn the shanks to coat with the sauce. When the sauce begins to bubble, reduce the heat to very low, cover and cook for 1 1/2 hours, stirring the sauce and turning the lamb shanks every 15 to 20 ...

Serves: 5 Ingredients: 1kg lamb shanks 250g dried prunes 50g almonds 3 onions 1 tsp turmeric 1 tsp ginger ½ tsp ras el hanout Pinch of salt Pinch of white pepper Pinch of pure saffron ½ tbsp ...