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Recipe

Lamb shank tagine with steamed couscous

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Lamb shank tagine with steamed couscous
  • 2 tablespoon olive oil
  • 4 lamb shanks
  • 20 gram butter
  • 2 onions, peeled, finely sliced
  • 3 clove garlic, roughly chopped
  • 2 teaspoon ras el hanout
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cup water
  • 1 cup raisins
  • 1/4 cup honey
  • 1 cup instant couscous
  • 1 preserved lemon skin, finely sliced
  • 1 tablespoon coriander
  • natural yoghurt, to serve

Method

Lamb shank tagine with steamed couscous
  • 1
    In a large, heavy-based saucepan; heat oil on high. Season lamb to taste. Brown for 10-12 minutes, turning. Transfer to a plate.
  • 2
    Melt butter in same pan. Cook onion for 3-4 minutes, until beginning to caramelise. Add garlic and spices and cook for 1 minute.
  • 3
    Stir in water, raisins and honey. Bring to boil. Reduce heat to low. Simmer, covered, for 50-60 minutes, until lamb is almost tender.
  • 4
    Meanwhile, rinse couscous under cold water, drain well and spread onto an oven tray. Spray with oil and season to taste. Set aside for 10 minutes.
  • 5
    Spoon couscous onto clean cloth and sit in a steamer basket over simmering lamb. Cover and cook for 15 minutes, until fluffy.
  • 6
    Serve lamb on a bed of couscous. Sprinkle with preserved lemon and coriander. Accompany with yoghurt.

Notes

Steaming couscous over the top of the simmering tagine gives light, fluffy results.

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