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.

Zadi likes to “layer” spices -- add them at different stages of cooking. For his tagine, he rubs the lamb shanks with olive oil and ras el hanout before frying them in extra virgin olive oil.

Pour the chicken stock mixture over the lamb. 5. Using a diffuser (if you have a tagine) over low heat, bring the liquids to a boil. Cover and transfer to the oven.

Enjoy the flavors of Morocco with this chicken tagine recipe with dried apricots, chickpeas, olives, preserved lemons, and ...

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 ...