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African Lamb Tagine, Lemons & Couscous

Category: food



  • Serves: 4
  • Time needed: 3 hours, 10 minutes
  • Difficulty Hard


Ingredients

  • For the preserved lemons (Make in advance or buy ready-made)
  • 1⁄2 cup coarse salt/kosher salt
  • 4–5 small lemons, scrubbed
  • 1 cup lemon juice
  • 1 bay leaf
  • For the tagine
  • 4 lamb shanks
  • 1 tsp each salt and pepper
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • Pinch of saffron soaked in 1 tbsp warm water
  • Juice of 1 lemon
  • 1⁄4 cup olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 stick cinnamon
  • 3 cups beef or lamb stock
  • 1⁄4 preserved lemon
  • 1 cup dried apricot halves
  • 1⁄2 cup honey
  • 1⁄2 cup almonds, toasted
  • Parsley to garnish
  • For the toasted couscous
  • 1 cup couscous
  • 1 cup lamb stock

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