Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 700 grams of boneless lamb shank pieces with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 30 minutes.

2. 2

   Heat the remaining 3 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium-high heat, then flash-fry the marinated lamb pieces for 5-7 minutes until deeply browned on all sides, removing them from the pot and setting aside.

3. 3

   Add 1 sliced large onion and 4 cloves of minced garlic to the same pot, cooking for 5 minutes until softened and fragrant.

4. 4

   Stir in 1 tablespoon of grated fresh ginger, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground cumin, a pinch of saffron threads dissolved in 2 tablespoons of warm water, 1 cup of chicken broth, and 2 tablespoons of chopped preserved lemon peel.

5. 5

   Return the flash-fried lamb to the pot and bring the mixture to a simmer, then cover and cook for 30 minutes, or until the lamb is tender.

6. 6

   Stir in 0.25 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, along with 1 tablespoon of honey, simmering uncovered for 5 minutes more to allow the sauce to thicken slightly.

7. 7

   Serve the Flash-Fried Lamb Shank with Saffron-Infused Sauce warm with couscous or Moroccan bread.