Share This Recipe

Lamb Shank Tagine


4 lamb shanks
3 tbsp oil
1 tbsp Supreme Garlic and Ginger Paste
2 tsp Supreme Cumin Powder
2 tsp Supreme Coriander Powder
2 tsp Supreme Chilli Powder
1 tsp Supreme Smoked Paprika
1 tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
Juice of 1 Lemon
Pinch of Saffron
Salt to taste
1 tbsp oil
½ cup chicken/ veg stock
1 onion, sliced thickly
1 courgette, sliced into thick sticks
1 carrot, sliced into thick sticks
8-10 dried apricots
2-3 tbsp honey
1 tin Supreme Chickpeas
1 tin Supreme Chopped Tomatoes

Chopped coriander


Prepare marinade: In a bowl, mix together garlic and ginger paste, cumin powder, coriander powder, chilli powder, smoked paprika, cinnamon powder, nutmeg powder, lemon juice, saffron and salt. Rub marinade all over the lamb shanks and set aside 1 hour. Preheat oven to 160°c Place a large frying pan over high heat. Add oil, sear lamb shanks all over then place in a oven proof tagine. Add chopped tomatoes and stock, cover and place tagine in the oven for 2 hours. Remove and uncover the tagine. Add onions, courgette, carrots, dried apricots and honey, and place tagine back into the oven for 1 hour. Remove tagine from the oven, garnish with chopped coriander and serve with couscous.