Tagine of Lamb M’kfoul

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

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

Africa
Morocco
Marrakech
Main course
Gluten-free
Mediterranean

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