Lamb Shanks Tagine: With Dried Apricots and Prunes.

Cooking Time

2 H

Prep Time

30 Min

Cuisine

Moroccan

About the recipe

This is elegant food. Food to impress !!! An amazing mix of savoury lamb and spices with the sweetness of honey and the aroma of Orange blossom water. Topped with caramelised prunes and apricots, it’s perfection in a dish !

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Ingredients

For the meat:

2 lamb shanks (850g or 1.9 lbs)

Cilantro booket

4 Tbsp Vegetable Oil (2 for the marinade and 2 for cooking)

2 Thinly Chopped Red Onions (160g or 1/3 lbs)

3 Crushed Garlic Cloves

1 tsp Salt

1/2 tsp Black Pepper

1 tsp Cumin

1/2 tsp Black Pepper

1 tsp Cumin

1/2 tsp of Ginger

1/2 tsp of Turmeric

1 Star anise

Small stick if Cinnamon

2 Cardamom Pods

2 Cloves

1 Tbsp Ghee

Pinch of Saffron

Optional: 1/2 tsp of Rass El Hanout

200 ml or 1 Cup of Boiling Water for the Saffran

600 ml or 2.5 Cups of Boiling Water for cooking

Sesame for decoration

For dried Prunes:

12 Dried Prunes

20g of butter

2 Tbsp honey

2 Tsp Orange Blossom Water

Cinnamon Stick

For dried Apricots:

12 Dried Apricots

20g of butter

2 Tbsp honey

2 Tsp Orange Blossom Water

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