Moroccan Lamb Tagine

Moroccan Lamb Tagine
Ingredients –
1 Lamb Shank 450 grams or lamb cubes of the same weight from Halal Mazarana Application

Marinate in the below spices-
🔹️1tbsp himalayan pink salt
🔹️1 tsp cumin powder
🔹️1 tsp ginger powder
🔹️1 tsp coriander powder
🔹️1/2 tsp cayenne pepper
🔹️1 tsp paprika
🔹️1/2 tsp turmeric powder
🔹️1/2 tsp black pepper
🔹️1 tbsp cooking olive oil (not EVOO)

For the Gravy-
🔹️2 tbs cooking olive oil
🔹️1 medium onion (finely chopped)
🔹️1 tsp himalayan pink salt
🔹️2-3 minced garlic cloves
🔹️5 tbsp saffron infused water
🔹️1 small cinnamon stick
🔹️1 cup crushed or grated tomatoes ( passata is a good alternative )
🔹️1 tbs thick tomato puree
🔹️2 cups hot water

Veggies (optional)
1 carrot cut lengthwise
1 medium potato cut lengthwise
1 koosa/ baby marrow cut lengthwise

Garnish
1/2 cups chopped parsley
Heat up butter and fry a handful dry apricots, top with 1/2 tp cinnamon powder and 1 tsp honey, mix well and do the same with a handful peeled almonds (You can even use raisins, again this step is optional)

Follow the method as per the reel, this is the slow cooking tagine method which means the meat cooks for 2-3 hours. You can alternatively put the meat in the oven or cook this in a smart cooker / pressure cooker to save time. Adjust the seasoning based on your preference, this Tagine is not really spicy and more on the sweet side thanks to the honeyed dried fruit and nuts.
If you prefer it tangy, add preserved lemons to the gravy.

Couscous ingredients-
1 cup instant fine Couscous
1 tsp crushed cumin powder
1 tap salt
1 tsp olive oil (Optional )
1 tsp lemon juice (Optional )
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Here’s my favorite way to cook lamb kajine along with couscous using fresh lamb shanks from the halal mazana app. Clean the lamb, marinated with spices and olive oil and let it rest for 1 hour. Now sear the lamb on a high heat until it’s brown and set it aside. In the same oil, fry chopped onion, garlic, add salt and mix it well. When the onions are golden, add the lamb, crushed tomato, tomato paste, and hot water. Add a cinnamon stick, saffron infused water. Cover and let it cook for 1 hour. Gently stir the lamb and gravy. And now’s the chance to top it off with vegetables, honeyed apricots, almonds, and loads of chopped parsley. Cover and let this cook until the lamb is tender and the veggies are done. Meanwhile, let’s get the couscous ready by adding the spices, lemon juice, oil, pouring hot water, and covering it for 5 minutes. The couscous is ready, and so is the lamb. The gravy is deliciously rich, and the meat is tender and falling apart.