2H 30MIN
4 Serves


  • 4 lamb shanks or 1.1kg diced lamb
  • 1 tbsp plain flour, plus extra for dusting
  • 4 tbsp olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1½ tsp paprika
  • 2 tsp harissa paste or minced red chilli from a jar
  • 2 tbsp Billington’s Light Muscovado Sugar
  • 400g can chopped tomatoes
  • 1.5 litres hot lamb stock
  • 1 small preserved lemon, chopped, or 3 strips of lemon zest
  • Pinch of saffron strands
  • 250g soft prunes
  • Small bunch of fresh coriander, leaves picked and chopped
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This hot and spicy Moroccan lamb dish has all the tastes of North Africa. A fantastic meal for the weekend break.
  • Season the lamb shanks or diced lamb with salt with freshly ground black pepper, and dust gently with plain flour. Warm half the oil in a large, deep flame-proof casserole where the shanks will fit snugly, put the meat and fry until they really are beautifully browned on all sides or the diced lamb in batches. Remove and put aside on a plate.
  • Add the rest of the oil and the onion to the pan and fry until the onion is golden brown. Add the garlic, ground cumin, coriander with ginger, paprika with harissa paste or minced chilli and fry for an extra two minutes. Put the flour, the sugar, tomatoes , stock with preserved lemon or lemon zest strips and bring to the boil. Return the lamb shanks or diced lamb to the cooking pot , bring the sauce to the boil, and then reduce the temperature to low, partially cover and simmer for half an hour .
  • Uncover the casserole then simmer for an additional 60 minutes, turning the shanks over every now and then so that they cook properly.
  • In the meantime, placed the saffron into a small bowl and cover with 2 tablespoons of warm water. Leave to soak.
  • Skim the unwanted fat from the surface of the sauce, increase the temperature a bit then add the saffron water. Simmer more intensely for half an hour, adding the prunes 5 minutes before the end of the cooking time, until the sauce has reduced and thickened and the lamb is tender.
  • Place the lamb with the coriander and serve with couscous or even mashed potatoes.

Photo by Jules


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Dish Type: Main Course
Course: Mains
Cooking Method: CookingSimmer
Skill Level: Easy

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