Moroccan Lamb Tagine

This recipe is my own original version. It is cooked in a tagine, however if you do not have a tagine, a large oven-proof casserole dish with a lid will do. The meat and the flavours just melt together and the dish is simply divine. You could serve this with rice, couscous or potatos to bulk up the dish if desired. Instead of Shanks you can use diced lamb, a lamb leg or any other cut. Allow a few hours to cook so the meat is very soft and falling off the bone. However if you are in a rush you could cook it on a higher heat for a shorter period of time.

• Ready In: 3 hrs 15 mins
• 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

1. Preheat oven to 150 degrees celcius.
2. Mix together the seasoning, parsley and olive oil.
3. Rub the mixture over the lamb shanks. (Option: they can be left to marinate for a few hours to overnight if desired).
4. 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.
5. 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.
6. Continue to cook for 40 minutes or until meat is soft and falling off the bone.