Alex's Lamb Tagine

recipe_Morocan Lamb Shanks with chickpeas and prunes.jpeg

8- 10 servings

  • 1.2 kg lamb shoulder or 6 - 8 shanks

  • 500 g chickpeas – soaked in water overnight

  • 500 g dried prunes

  • 4 onions chopped

  • 2 heads of garlic

  • 1 – 2 scotch bonnet pepper

  • Olive oil

Mix together

  • 2 Tbsp turmeric

  • ½ Tbsp cumin

  • ½ Tbsp ginger ground

  • 1 tsp ground coriander

  • blg pinch saffron

Preheat oven 300 degrees

Chopped the onions sauté in olive oil until soft. Rub spices into the lamb. Place the lamb in a large deep dutch oven style pot cover with onions, garlic and cover with water/chicken stock. Cover and cook for 30 mins. Turn heat down to 225 cook for 1 hr. add chickpeas cook 1 more hour turn heat off let sit for 3 hours. Add prunes cook for 1 more hour at 200.

 

 

entreesdanielle acken