Lamb Shank Tajine With Cous Cous

Yields4 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
Lamb Shank
 4 Lamb Shanks
 200 ml Olive Oil
 2 tbsp Paprika
 ¼ tbsp Turmeric Powder
 ¼ tbsp Cayenne Powder
 1 Cinnamon, Whole
 4 Cloves, Whole
 4 Cardamom, Whole
 1 pinch Saffron
 ½ tbsp Coriander Powder
 200 g Carrot Sticks
 5 Garlic Cloves, Thinly Sliced
 2 Ginger, Thinly Sliced (Inch)
 150 g Yellow Onion
 1 tbsp Honey
 2 Preserved Lemon
 300 ml Water
 1 tbsp Tomato Paste
 Salt, As Needed
Cous Cous
 200 g Cous Cous
 200 ml Water
 80 ml Olive Oil
 10 g Fresh Coriander, Chopped
 10 g Fresh Mint Leaf, Rough Chopped
 30 Cherry Tomatoes, Cut Into Half
 100 g Green Zucchini, Small Diced
 80 g Pomegranate Fruit, Seed Only
 Salt (As Needed)
Lamb Shank Cooking Method
1

Marinate the lamb shank with all the dry spices. Heat up the oil and seared the lamb until golden brown. Take out and put aside.

2

Use the same oil, sauté the onion, ginger, garlic, cinnamon, clove, and cardamom until golden brown. Mix in the lamb shank, water, preserved lemon, tomato paste and saffron. Cook in low heat and cover with fitted lid for around 1 ½ hours until the lamb shank becomes tender.

3

Add in the carrots and simmer for around 15-20 minutes. Season as needed.

Couscous Methods
4

Add couscous, water, olive oil and salt together and cooked in pot for around 10 minutes.

5

Mix well the couscous with remaining ingredients in a mixing bowl.

Ingredients

Lamb Shank
 4 Lamb Shanks
 200 ml Olive Oil
 2 tbsp Paprika
 ¼ tbsp Turmeric Powder
 ¼ tbsp Cayenne Powder
 1 Cinnamon, Whole
 4 Cloves, Whole
 4 Cardamom, Whole
 1 pinch Saffron
 ½ tbsp Coriander Powder
 200 g Carrot Sticks
 5 Garlic Cloves, Thinly Sliced
 2 Ginger, Thinly Sliced (Inch)
 150 g Yellow Onion
 1 tbsp Honey
 2 Preserved Lemon
 300 ml Water
 1 tbsp Tomato Paste
 Salt, As Needed
Cous Cous
 200 g Cous Cous
 200 ml Water
 80 ml Olive Oil
 10 g Fresh Coriander, Chopped
 10 g Fresh Mint Leaf, Rough Chopped
 30 Cherry Tomatoes, Cut Into Half
 100 g Green Zucchini, Small Diced
 80 g Pomegranate Fruit, Seed Only
 Salt (As Needed)

Directions

Lamb Shank Cooking Method
1

Marinate the lamb shank with all the dry spices. Heat up the oil and seared the lamb until golden brown. Take out and put aside.

2

Use the same oil, sauté the onion, ginger, garlic, cinnamon, clove, and cardamom until golden brown. Mix in the lamb shank, water, preserved lemon, tomato paste and saffron. Cook in low heat and cover with fitted lid for around 1 ½ hours until the lamb shank becomes tender.

3

Add in the carrots and simmer for around 15-20 minutes. Season as needed.

Couscous Methods
4

Add couscous, water, olive oil and salt together and cooked in pot for around 10 minutes.

5

Mix well the couscous with remaining ingredients in a mixing bowl.

Lamb Shank Tajine With Couscous
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