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Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine
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Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine



#Tagine #Lambshank #Moroccanfood

Lamb shank cooked in sweet and savory delicacy, a traditional dish from Morocco, cooked in Moroccan spices and dried apricots and fresh dates.

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The following text is courtesy of one of my subscriber, Ash, who listed the entire recipe in the comment ❤️

Dry rub on lamb:
Salt & Pepper
1Tbs Paprika
2Tbs Dried Coriander
2Tbs minced garlic
1Tbs minced garlic
Refrigerate overnight

Preheat oven to 200C
Put 3Tbs oil in ovenproof dish (clay tagine or
large pot)
Sautee 1 red onion for 3 minutes,
add to the pan 1 cinnamon stick, 1 tsp dried
ginger, 1 tsp red chili, 1 TBS tomato
paste…cook for 2 minutes

Add lamb shanks and brown on each side

Add water (2 cups.OR however much it takes
to cover the lamb 3/4 in the pot)

Add 6-8 dried dates, 10-12 dried apricots

Bring to a boil and cover, transfer dish/pot to
oven

Cook for 60 minutes, then turn the lamb
around and bake another 30 minutes or until
lamb is tender

Remove meat and fruits from the sauce, then
reduce the sauce until thickened (add any
extra salt, pepper or whatever else is desired
at this point)

pour sauce over the lamb and add fruits back.
Serve with fresh coriander leaves.

30 Comments

  8. ved paul

    This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there ……

  10. S

    I'm making this tonight and have the same Tagine. Can't wait to eat it.

  16. O K

    You can add so much more flavor by cooking in beef or lamb stock and red wine instead water but both still works!

  23. alves 46

    Tastes unreal .
    Did this with a side salad of
    Shredded lettuce, feta, olives, tomatoes , olive oil, dried oregano and spring onion

  27. Ash

    Dry rub on lamb:
    Salt & Pepper
    1Tbs Paprika
    2Tbs Dried Coriander
    2Tbs minced garlic
    1Tbs minced garlic
    Refrigerate overnight

    Preheat oven to 200C
    Put 3Tbs oil in ovenproof dish (clay tagine or large pot)
    Sautee 1 red onion for 3 minutes,
    add to the pan 1 cinnamon stick, 1 tsp dried ginger, 1 tsp red chili, 1 TBS tomato paste…cook for 2 minutes
    Add lamb shanks and brown on each side
    Add water (2 cups…OR however much it takes to cover the lamb 3/4 in the pot)
    Add 6-8 dried dates, 10-12 dried apricots
    Bring to a boil and cover, transfer dish/pot to oven
    Cook for 60 minutes, then turn the lamb around and bake another 30 minutes or until lamb is tender
    Remove meat and fruits from the sauce, then reduce the sauce until thickened (add any extra salt, pepper or whatever else is desired at this point)

    pour sauce over the lamb and add fruits back. Serve with fresh corriander leaves.

    This is a great recipe – thank you!

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