- Lamb Shanks (4 pieces, 2 pounds)
- Raz El Hanout (2 tablespoons)
- Coriander seeds (1 teaspoon; crushed)
- Cumin Powder (1 teaspoon)
- Ginger Powder (1 teaspoon)
- Turmeric Powder (1/2 teaspoon)
- Cinnamon Powder (1 teaspoon)
- Saffron (a pinch)
- Onions (1-2 large; sliced)
- Tomatoes (1 pounds; sliced)
- Apricots (6-8 pieces; sliced)
- Garlic (1-2; crushed)
- Sugar (2 tablespoons)
- Prunes (a handful; optional)
- Raisins (2 teaspoon; optional)
- Cashew Nuts (a handful; optional)
- Pomegranate seeds (1/2 pomegranate; optional)
Mix all the spices together; raz el hanout, cumin powder, ginger powder, turmeric powder and the crushed coriander seeds, salt, pepper and some olive oil and rub it on the lamb shanks. Leave it to marinate for an hour or preferably overnight.
In a bowl add the onions, tomatoes, sliced apricots, garlic, stalk of cilantro and season it with a generous amount of salt and pepper and 1/2 teaspoon cinnamon powder and give it a quick toss.
Add the mixture to the bottom of the tagine (if you don’t have a tagine; you can use a dutch oven or any pot) and then place the lamb shanks on top of it and place it on the hob on low heat for 2-2 1/2 hours)
When you’re close to having the meat cooked well, in a sauce pan add a cup of water and couple of tablespoons of sugar, 1/2 teaspoon of cinnamon powder and the prunes and some raisins and cook on medium heat for 10 – 15 minutes till the sauce is nice and thick.
In a pan add some oil and fry the cashew nuts.
Now add the prunes, raisins and the fried cashews and the sauce from the raisins and toss over the pomegranate seeds and the leaves of the cilantro into the tagine after you’re done cooking the meat.
Serve it with couscous or pita bread with a side of mint yogurt.