J A S O N’s Lamb Shanks Apricot Tagine |Chick Pea & Bell Pepper Cous Cous |Gourmet Cooking Made Easy

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.

Preheat the oven to 160 degrees Celsius.

Marinate 1 kg of lamb shanks with 1 teaspoon of black pepper powder and 1 to 1.5 teaspoons of iodized salt.

Add 3 tablespoons of tahini paste on top of the lamb shanks and mix together. Let it sit for 5 to 10 minutes.

In a cast iron skillet, heat 25 to 30 ml of extra virgin olive oil until hot.

Add 8 cloves of finely minced garlic and sauté until fragrant.

Add 6 slit red chilies and sauté briefly.

Add 3 finely minced red onions and sauté until soft.

Add 1.5 tablespoons of roughly pounded roasted coriander seeds and 2 tablespoons of roughly pounded roasted cumin seeds, and sauté to combine.

Add the marinated lamb shanks to the skillet and sear them briefly to absorb the flavors.

In a food processor, blitz 800 grams of quartered tomatoes and a handful of dried apricots to a pulpy consistency.

Pour the tomato and apricot mixture into the skillet with the lamb shanks and stir to combine.

Add 500 grams of baby potatoes to the skillet and stir to coat them in the mixture.

Garnish with 3 tablespoons of chopped cilantro and stir again.

Cover the skillet and transfer it to the preheated oven to cook for 2 hours.

In another cast iron pot, heat 20 ml of extra virgin olive oil.

Add 4 cloves of finely minced garlic and sauté until fragrant.

Add 2 finely shredded leeks and sauté until soft.

Add 1 diced red bell pepper and sauté until combined with the leeks.

Add 1 cup of soaked and boiled chickpeas and stir to combine, cooking for 4 to 5 minutes on low heat.

Season with salt and 1 tablespoon of za'atar spice, stirring to combine.

Add 500 ml of water and bring to a boil.

Once boiling, add 500 grams of couscous, switch off the flame, and cover to let it steep for 15 minutes.

After 15 minutes, fluff the couscous with a fork and toss in some parsley.

Remove the lamb shanks from the oven, garnish with finely chopped parsley and 6 julienned apricots, and serve with the couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens