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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time. Ingredients:
1 large preserved lemon, divided |
1/2 large onion |
4 medium garlic cloves |
1 teaspoon ground cumin |
1 1/2 teaspoons ras el hanout spice mix |
2 tablespoons olive oil |
1 tablespoon fresh cilantro |
3 lamb shanks, about 4 to 5 pounds (beef can be substituted) |
salt & pepper |
1 pinch saffron thread |
1 -2 teaspoon smen (ghee can be substituted) |
2 large potatoes, peeled & cut into wedges |
1 cup water |
Directions:
1. Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor.
2. Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours.
3. Soak the saffron threads in 1/2 cup of hot water for 20 minutes.
4. Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid.
5. Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender.
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