Moroccan Lamb Tagine

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Preparation time: 15mins
Cooking time: 3hrs

Serves: 4


1tbs olive oil
8 small frenched lamb shanks
1 red onion, chopped
2 cloves garlic, sliced
1tbs grated ginger
1tsp chilli powder
1tsp turmeric
1tsp ground cumin
1tsp cardamon pods
1 cinnamon stick
2tbs grated palm sugar
4tsp fish sauce
4 large ripe tomatoes, roughly chopped
4 kaffir lime leaves
2 cups chicken stock or water
2 potatoes, unpeeled & chopped
1 sweet potato (kumera), unpeeled & chopped


1. Preheat oven to 160'C. Heat oil in a frying pan over a high heat. Add lamb shanks & cook for 2mins on each side or until they are well browned all over. Remove lamb & place in a baking dish.

2. Reduce heat to medium & add onion to the pan. Cook for 5mins, stirring occasionally until onion is translucent. Add garlic & ginger and cook for 1min longer, then add chilli powder, turmeric, cumin, cardamon & cinnamon. Cook for 2mins, stirring constantly.

3. Add sugar, fish sauce, chopped tomatoes, lime leaves and stock & bring to the boil. Remove from heat.

4. Add potatoes & sweet potato to the baking dish with the lamb, and pour the sauce over the top. Cover with foil & bake for 2hrs or until the lamb falls away from the bone.

Great on a winter's night!


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