A beautiful fragrant Moroccan classic, this dish has the most incredible combination of flavours, simply amazing.
Ingredients:
1 kg tomatoes
4 lamb shanks, trimmed
4 tbsp B-well Olive Canola Oil
1 large onion, finely chopped
3 tsp crushed garlic
2 sticks of cinnamon
salt and pepper to taste
(A traditional tagine is not a necessity, a large cast iron pot would also work perfectly.)
Moroccan spice rub:
1 tbsp lamb stock, stirred into
500 ml hot water
Zest of one orange
100 g roasted almonds
200 g soft dried apricots
Handful coriander, chopped
Method:
1. Slice the tomatoes in half and remove the core, and chop into small chunks.
2. Heat 2 tbsp of B-well Olive Canola Oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside.
3. Add the 2 tbsp B-well Olive Canola Oil to the dish and sauté the onion until soft. Add the garlic, cinnamon and Moroccan spice rub and fry for 2-3 minutes. Return the lamb shanks to the dish and pour over the lamb stock.
4. Add the chopped tomatoes along with the orange zest, dried apricots and roasted almonds. Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender.
5. Season with salt and ground black pepper to taste, garnish with roughly chopped parsley and coriander and serve.
Source: B-well Ramadaan Cookbook
