A lightly spiced lamb tagine from the second Moro cookbook.
Ingredients
- 4 tbsps olive oil
- 2 tsps cumin seeds freshly ground
- 1 cinnamon stick
- 1 tsp sweet paprika
- 1/4 tsp hot paprika
- 2 medium red onions roughly chopped
- 2 tomatoes peeled and roughly chopped
- 3 lamb shanks on the bone
- 1 litre cold water
- 40 threads saffron infused in 2 tbsps boiling water
- 600 g fresh peas podded
- sea salt and black pepper
Servings:
Instructions
- Heat the olive oil in a large saucepan over a medium heat and add the cumin, cinnamon stick, sweet and hot paprika and onions. Season and cook for 10 minutes, stirring from time to time.
- Add the lamb and stir to brown, then add the cold water with the saffron infusion. Cover and simmer for 1 1/2 to 2 hours until the meat is almost tender.
- Add the peas and simmer, uncovered, for another 20-30 minutes until the lamb is soft and the peas sweet.
- Check the seasoning and serve with couscous.
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