Tunisian Lamb Tagine

For this recipe please visit taste.com.au

Ingredients

  • 4 lamb shanks, French trimmed
  • 2 tbs olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded, thinly sliced
  • 1 cinnamon stick
  • 2 tomatoes, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 2 tbs honey
  • 100g pitted prunes
  • 500ml (2 cups) chicken or lamb stock
  • Cooked couscous, to serve
  • Fresh coriander, to serve

Chermoula

  • 1 red onion, peeled, quartered
  • 1/4 bunch fresh coriander, including roots and stalks, washed
  • 1/4 bunch fresh continental parsley, including stalks
  • 2cm-piece ginger, peeled, roughly chopped
  • 4 garlic cloves, peeled
  • 1/2 preserved lemon, pulp and pith removed, rind finely chopped
  • 2 tbs harissa
  • 1 tbs ground cumin
  • 1 tbs paprika
  • 1/2 tbs ground coriander
  • 1/2 tsp salt
  • Small pinch saffron
  • 110ml olive oil