Name: Preserved lemon and broad bean lamb shank tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
Ingredients: 18.20 gm olive oil; 4 lamb shanks; 2 brown onions, cut into wedges; 10.00 gm ground cumin; 2 tsp ground coriander; 5.00 gm ground cinnamon; 2.50 gm ground ginger; 2.50 gm ground paprika; 62.50 ml chopped preserved lemon rind; 1 litre (4 cups) chicken style liquid stock; 57.20 gm honey; 500g frozen broad beans, thawed, peeled; Steamed couscous, to serve; Fresh mint, to serve

Preserved lemon and broad bean lamb shank tagine

0 Likes

Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Cozy up with tender lamb shanks atop fluffy couscous.

Ingredients:

18.20 gm olive oil
4 lamb shanks
2 brown onions, cut into wedges
10.00 gm ground cumin
2 tsp ground coriander
5.00 gm ground cinnamon
2.50 gm ground ginger
2.50 gm ground paprika
62.50 ml chopped preserved lemon rind
1 litre (4 cups) chicken style liquid stock
57.20 gm honey
500g frozen broad beans, thawed, peeled
Steamed couscous, to serve
Fresh mint, to serve

Instructions:

In a large flameproof casserole pan, heat oil over medium-high heat. Brown lamb shanks for 5 minutes. Add onion, cumin, coriander, cinnamon, ginger, and paprika, cook until fragrant. Stir in preserved lemon rind and stock, bring to a simmer. Cover and cook on very low heat for 2 hours until tender. Remove from heat.
Drizzle in the sweet honey, mixing it well. Season with a touch of salt and pepper to enhance the flavors. Toss in the broad beans and stir everything together.
Divide the couscous into serving bowls and layer with shanks, sauce, and fresh mint leaves.

We use cookies

Similar Recipes

Toasts with tuna and preserved lemon spread

Preserved lemon and parsley roasted chats

Chicken, preserved lemon and pea tagliatelle

Roast chicken, preserved lemon and chickpea pilaf with yoghurt sauce

Moroccan Chicken with Lemon and Olives