Home / Eat Well / Recipes

Chermoula rubbed lamb shanks

Name: Chermoula rubbed lamb shanks
Yield: 4
Ingredients: 15 g Coriander seeds, toasted and crushed as above; 30 g Cumin seeds, toasted and crushed in a mortar & pestle; 1 tsp Sweet paprika; ½ tsp Ground ginger; 2 cloves Garlic, crushed; 1 Red chilli, finely chopped (retain the seeds if more heat is preferred); ½ cup Fresh coriander, chopped; ½ cup Flat leaf (Italian) parsley, chopped; 2 Lemons, juiced; 1 pinch Salt & freshly ground pepper; 100 ml Olive oil; 4 Lamb shanks, cut into 2cm rounds (Main); 2 Lemons, large, sliced thinly with pips removed; 8 Fresh dates, stones removed then sliced; 3 Tbsp Olive oil; 1 cup Vegetable stock; 6 Dried pears; 1 cup Couscous, (mograbiah)

for 4 people

Amanda Laird

Food writer

VIEW PROFILE

15 g	Coriander seeds, toasted and crushed as above
30 g	Cumin seeds, toasted and crushed in a mortar & pestle
1 tsp	Sweet paprika
½ tsp	Ground ginger
2 cloves	Garlic, crushed
1	Red chilli, finely chopped (retain the seeds if more heat is preferred)
½ cup	Fresh coriander, chopped
½ cup	Flat leaf (Italian) parsley, chopped
2	Lemons, juiced
1 pinch	Salt & freshly ground pepper
100 ml	Olive oil

4	Lamb shanks, cut into 2cm rounds (Main)
2	Lemons, large, sliced thinly with pips removed
8	Fresh dates, stones removed then sliced
3 Tbsp	Olive oil
1 cup	Vegetable stock
6	Dried pears
1 cup	Couscous, (mograbiah)

Combine all the ingredients for the chermoula either in a food processor or in a large mortar and pestle.
Mix until a paste is created. Rub the paste over the lamb and leave to marinate for at least 1 hour.
Preheat the oven to 180C (or you will need to simmer the tagine on the stove top for 1 hour).
Lay the lemon slices in the bottom of the tagine, top with the lamb, then the dates, pears, oil and stock.
Season, then cover and let cook.
Remove the lid and spoon in 1 cup of mograbiah, then continue cook for another 30 minutes.
Serve with fresh mint and coriander.