This fragrant tagine recipe of slow cooked lamb shanks with apricots makes a wonderfully satisfying meal.
For the tagine:
Heat a heavy bottomed saucepan on a medium heat.
Add a tablespoon of olive oil, and then add the cumin seeds and leave to toast for a couple of minutes.
Add the onions, sweet potatoes, and garlic, cover and leave to fry for 5 mins.
Add the lamb pieces and cook until brown all over and well sealed.
Add the tomatoes, half of the apricots and season with salt and pepper.
Cover and leave to simmer for 2 hours.
For the cous:
Place the couscous in a large bowl and pour over 500ml of boiling water, place a plate on top of the bowl to act as a lid - this will steam the couscous.
Leave for 10 minutesthen when all the liquid has been absorbed add some olive oil and break the grains up with a fork.
Fold the almonds and then remaining cup of apricots into the couscous.
Bed your plate with the cous cous then add the spicy lamb stew on top with lots of fresh coriander sprinkled on top - serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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