Moroccan Lamb Tagine
- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 lamb shanks
- 1⁄3 cup moroccan seasoning
- 1⁄3 cup parsley, finely chopped
- 1⁄4 cup olive oil
- 10 dried apricots, halved
- 10 pitted dates, halved
- 1 (400 g) can brown lentils
- 2 tablespoons olive oil
directions
- Preheat oven to 150 degrees celcius.
- Mix together the seasoning, parsley and olive oil.
- Rub the mixture over the lamb shanks. (Option: they can be left to marinate for a few hours to overnight if desired).
- Drizzle the extra olive oil in the bottom of the tagine. Place the lamb shanks, apricots and dates in the tagine, place the lid on and put in the oven.
- After 2 hours, check the meat, if it looks like it is drying out add 1/2 cup of water to the bottom of the tagine. Drain the lentils and add them to bottom of the dish.
- Continue to cook for 40 minutes or until meat is soft and falling off the bone.
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