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Orlando Bloom's lamb shank tagine
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Total Time:
3 hours 20 minutes
Moroccan-inspired dish with tender lamb and flavorful veggies, bursting with rich, spiced sweet and savory flavors. A delicious tribute to Morocco.
Ingredients:
  • extra virgin olive oil
  • ½ a lemon
  • ½ an orange
  • 4 lamb shanks French trimmed
  • olive oil
  • 1 fresh red chilli
  • 1 clove of garlic
  • 1 red onion
  • 1 quince
  • 2 carrots
  • 1 bulb of fennel
  • 2 fresh bay leaves
  • 1 pinch of saffron
  • 2 ripe tomatoes on the vine
  • 1 preserved lemon
  • 1 litre quality organic chicken stock
  • 200 g couscous
  • 1 bunch of fresh mint (30g)
  • 1 handful of black olives (stone in)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 50 g rose harissa
  • 4 heaped tablespoons fat-free natural yoghurt
  • 2 cardamon pods
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 heaped teaspoon coriander seeds
  • ½ teaspoon sweet smoked paprika
  • 1 tiny pinch of cumin seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
Instructions:
  • Preheat the oven to 160ºC/325ºF/gas 3. For the ras el hanout, crush cardamom pods in a mortar, remove seeds, and mix with other spices. Rub onto lamb. Brown lamb in olive oil for 6-8 minutes. Sear chili, then set lamb and chili aside. Slice garlic, onion, quince, carrots, and fennel. In the same pan, cook garlic, onion, quince, and veggies. Add saffron water, tomatoes, preserved lemon, and stock to the pan with lamb. Bake for 2-2.5 hours. Skim fat, thicken sauce. Meanwhile, make couscous and salad. Mix olives, herbs, citrus juice, and olive oil for the salad. Swirl harissa into yogurt. Serve lamb with couscous, salad, and harissa yogurt.

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