Amazing Lamb Shanks Tagine: With Apricots, Prunes, and Orange Blossom Water.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Raisins are more affordable and provide similar sweetness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Pour 200 ML of boiling hot water over a pinch of saffron and let it cool to room temperature.

Dry roast a small cinnamon stick, two cloves, two cardamom pods, and one star anise for 1-2 minutes until brown, then grind them until fine.

Marinate the lamb shanks (850 grams total) with 2 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, ginger, turmeric, 1 teaspoon of cumin, the ground spice mix, and optionally 1/2 teaspoon of ras el hanout. Massage the spices into the meat and stuff them into folds.

Add the saffron water to the marinated lamb, cover, and let it marinate in the fridge for at least 1 hour or overnight.

Heat a pot over medium heat and add 2 tablespoons of vegetable oil and 1 tablespoon of ghee. Sear the lamb shanks until they get color and become firm.

Add 3 crushed garlic cloves and 2 thinly chopped medium-sized onions to the pot and cook for about 5 minutes, stirring continuously to prevent sticking.

Add the leftover marinade water and 600 ML (2 1/2 cups) of water to the pot.

If using a pressure cooker or Instant Pot, cook for about 1 to 1.5 hours. If using an oven, transfer the pot and cook at 180 Celsius (360 Fahrenheit) for 2 hours, basting the meat after 30 minutes.

While the meat cooks, soak 12 dried apricots and 12 dried prunes in boiling water for about 15 minutes until soft.

In a separate pan, melt 20 grams of butter, add 2 tablespoons of honey, 2 teaspoons of orange blossom water, and a small cinnamon stick. Once bubbly, add the prunes and cook for 5-7 minutes until puffy.

Cook the dried apricots in the same way but without cinnamon until soft and caramelized.

Once the meat is ready, remove the cilantro bouquet, serve the meat with the dried fruits, drizzle with the prune glaze, and finish with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens