Ingredients
- 2 teaspoon olive oil
- 4 shanks (1.6 kilogram) lamb
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground ginger
- 2 cinnamon sticks (or quills)
- 2 red onions, cut into wedges
- 4 cups chicken stock (1 litre)
- 1 can (400 gram) garbanzo beans (chickpeas, rinsed and drained)
- 800 grams pumpkin (butternut pumpkin, peeled, deseeded and cut into 3cm pieces)
- 1 tablespoon honey
- 1/2 cup almonds (toasted natural almonds, 80 grams, coarsely chopped)
- Coriander leaves, to serve
- Cooked couscous, to serve
How to Make
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Step 1: Preheat oven to 150C.
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Step 2: Heat the oil in a large casserole dish over medium heat and add half the lamb shanks and cook, turning, for 5 minutes or until brown all over and transfer to a plate and repeat with remaining lamb.
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Step 3: Add cumin, ground coriander, paprika, ginger and cinnamon to the dish and cook stirring, for 1 minute or until fragrant and then return the lamb to the dish with onion and stock and bring to the boil.
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Step 4: Bake covered for 1 3/4 hours or until the lamb is falling of the bone.
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Step 5: Add the chickpeas, pumpkin and honey to the dish and cook for a further 15 minutes or until pumpkin is tender.
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Step 6: Divide tagine among serving bowls and sprinkle with almonds and coriander leaves and serve with cooked couscous.
We hope you enjoy this recipe!
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