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June 30, 2017
Lamb Shank Tajine With Cous Cous
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.
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