Lamb Tagine
10 min prep~ 2 h cookServes 4 people
Ingredients:
- 4 lamb shanks (approx. 3 1/2 pounds)
- 2 1/2 Tbsp lite olive oil
- 1 brown onion, diced
- 2 large carrots, cut into chunks
- 1 (9.3 fl oz) bottle Barker’s Harissa Honey Sauce & Marinade
- 1 cup chicken stock
- 1 cup dried apricots or pitted dates
- Zest of 1 small lemon
- 2 cups cooked whole wheat couscous
- 1/2 cup unsweetened Greek yogurt
- 1/2 cup pomegranate seeds
- 1/4 cup toasted slivered almonds
- 2 large handfuls fresh cilantro, roughly chopped
Instructions
- Preheat oven to 350ºF bake.
- Rub lamb shanks all over with 1 1/2 tablespoons oil and season generously with salt and pepper.
- Heat a large dutch oven over high heat. Sear the lamb on all sides (you may need to do this in two batches). Remove onto a plate and set aside.
- Reduce heat to medium and add remaining tablespoon oil to dutch oven. Cook onion and carrots for 3-4 minutes, until golden.
- Add Barker’s Harissa Honey Sauce & Marinade and chicken stock. Return lamb to pot. Bring to a simmer, then place lid on and cook in oven for 45 minutes.
- Add apricots and return to oven for 1 hour. Check halfway through to make sure sauce hasn’t reduced too much (add a little water if needed).
- Stir in lemon zest. Season to taste.
- Serve lamb tagine over couscous. Add a dollop of yoghurt and garnish wth pomegranate seeds, almonds and cilantro.