Homemade Recipes

Ingredients

1 tablespoon olive oil

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon ground ginger

2 teaspoons ground cumin

2 teaspoons sweet paprika

4 lamb shanks

4 cups (1L) beef stock

400g can chopped tomatoes

1/2 cup (80g) pitted kalamata olives

150g fresh dates

Couscous, to serve

Preserved lemons, to serve

Directions:

Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.