/assets/logos/nzwd.svg
Recipe

Lamb shank tagine with steamed couscous

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lamb shank tagine with steamed couscous
  • 2 tablespoon olive oil
  • 4 lamb shanks
  • 20 gram butter
  • 2 onions, peeled, finely sliced
  • 3 clove garlic, roughly chopped
  • 2 teaspoon ras el hanout
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 2 1/2 cup water
  • 1 cup raisins
  • 1/4 cup honey
  • 1 cup instant couscous
  • 1 preserved lemon skin, finely sliced
  • 1 tablespoon coriander
  • natural yoghurt, to serve

Method

Lamb shank tagine with steamed couscous
  • 1
    In a large, heavy-based saucepan; heat oil on high. Season lamb to taste. Brown for 10-12 minutes, turning. Transfer to a plate.
  • 2
    Melt butter in same pan. Cook onion for 3-4 minutes, until beginning to caramelise. Add garlic and spices and cook for 1 minute.
  • 3
    Stir in water, raisins and honey. Bring to boil. Reduce heat to low. Simmer, covered, for 50-60 minutes, until lamb is almost tender.
  • 4
    Meanwhile, rinse couscous under cold water, drain well and spread onto an oven tray. Spray with oil and season to taste. Set aside for 10 minutes.
  • 5
    Spoon couscous onto clean cloth and sit in a steamer basket over simmering lamb. Cover and cook for 15 minutes, until fluffy.
  • 6
    Serve lamb on a bed of couscous. Sprinkle with preserved lemon and coriander. Accompany with yoghurt.

Notes

Steaming couscous over the top of the simmering tagine gives light, fluffy results.

The Latest from New Zealand Woman's Weekly Food

read more from

/assets/logos/nzwd.svg