Your folders
Your folders
Export 20 ingredients for grocery delivery
Step 1
For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
Step 2
Heat oven to 160C/140C fan/gas In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
Step 3
Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
Step 4
If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.
Your folders
honest-food.net
5.0
(1)
Your folders
taste.com.au
4.4
(10)
90 minutes
Your folders
taste.com.au
4.6
(37)
105 minutes
Your folders
cooking.nytimes.com
5.0
(974)
Your folders
recipetineats.com
120 minutes
Your folders
recipetineats.com
Your folders
allrecipes.com
4.7
(355)
2 hours
Your folders
bonappetit.com
4.5
(26)
Your folders
foodrepublic.com
Your folders
delish.com
3.6
(5)
Your folders
foodnetwork.com
4.1
(22)
3 hours, 20 minutes
Your folders
womensweeklyfood.com.au
60 minutes
Your folders
eatingwell.com
5.0
(1)
Your folders
bbc.co.uk
4.4
(85)
2 hours
Your folders
foodnetwork.com
4.4
(5)
40 minutes
Your folders
recipes.instantpot.com
Your folders
supergoldenbakes.com
4.6
(92)
30 minutes
Your folders
waitrose.com
4.0
125
Your folders
meatwave.com
10 minutes