Name: Tagine of Lamb M’kfoul
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 6 sprigs fresh green coriander, chopped; 6 slices lamb shank, 5 cm/2 inches thick (about 225 g/½ lb each); salt and freshly ground black pepper; 1 Spanish onion, peeled and coarsely grated; 6 tablespoons olive oil; sugar; 1 tablespoon tomato concentrate (purée); 900 ml/1½ pints (3¾ cups) water; 3 large ripe tomatoes, skinned, seeded and halved; ½ teaspoon each powdered ginger and cumin; 6 sprigs flat-leafed (Italian) parsley, chopped; 1 teaspoon powdered cinnamon

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

6 slices lamb shank, 5 cm/2 inches thick (about 225

Method

Place lamb pieces in an earthenware, glass or porcelain bowl. Combine chermoula ingredients and add to lamb. Toss well and marinate for 2 hours.
Transfer lamb pieces and chermoula to a tagine or large flameproof casserole. Add olive oil and sauté until the lamb is well browned on all sides. Season generously with salt and freshly ground bla

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tagine of Lamb M’kfoul

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of