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Tagine of lamb & merguez sausages


Tagine of lamb & merguez sausages Recipe

Ingredients:
  • 1 tbsp each ground cumin, paprika and turmeric
  • 1 tsp hot chilli powder
  • 2 large red onions , roughly chopped
  • 3 garlic cloves
  • thumb-sized piece ginger , roughly chopped
  • 200ml/ 7fl oz olive oil
  • 200ml/ 7fl oz lemon juice (about 4 lemons)
  • 1 tbsp honey
  • large handful flat-leaf parsley , roughly chopped
  • large handful coriander , roughly chopped
  • 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
  • 4 tbsp olive oil
  • 2 carrots , sliced
  • 2 red onions , sliced
  • 12 dried prunes
  • 1 tbsp honey
  • juice lemon
  • 8 merguez sausages (optional)
  • 2 preserved lemons , homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
  • 2 mint sprigs, to serve
  • harissa , to serve (see recipe below)
Directions:
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