Moroccan Lamb Tagine


2kg lamb shanks cut across into slices about 4cm thick
salt and freshly ground black pepper
3 tbsp olive oil

For the Spice Paste
4 garlic cloves
2 shallots, roughly chopped
1 red chilli, seeded and roughly chopped
Stalks from 20g fresh coriander, leaves reserved
1 tsp freshly ground white pepper
1/2 tsp salt

For the Tagine
4 tsp ras el hanout
450g carrots, peeled and cut on the diagonal into 7.5cm pieces
200g onions, sliced
8 x 50g waxy potatoes
400g sweet potatoes, peeled and cut into pieces the same size as the potatoes
450g vine-ripened tomatoes, thickly sliced
75g dried apricots, (no need to soak)
2 tbsp clear honey
1.2 litres chicken or vegetable stock
3 bay leaves
1 tsp salt


This Moroccan Lamb Tagine Is Full Of Flavour. This Is A Fantastic Meal For A Cold Winters Night. Try This Moroccan Lamb Tagine, You Will Love It.

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