Lamb & Potato Tagine
- Ready In:
- 2hrs 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Marinade
- 1 large preserved lemon, divided
- 1⁄2 large onion
- 4 medium garlic cloves
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons ras el hanout spice mix
- 2 tablespoons olive oil
- 1 tablespoon fresh cilantro
-
Remaining Ingredients
- 3 lamb shanks, about 4 to 5 pounds (Beef can be substituted)
- salt & pepper
- 1 pinch saffron thread
- 1 -2 teaspoon smen (Ghee can be substituted)
- 2 large potatoes, peeled & cut into wedges
- 1 cup water
directions
- Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
- Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours.
- Soak the saffron threads in 1/2 cup of hot water for 20 minutes.
- Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid.
- Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender.
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RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.