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Lamb tagine with saffron and preserved lemon

Brigitte Hafner
Brigitte Hafner

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Lamb tagine with saffron and preserved lemon.
Lamb tagine with saffron and preserved lemon.Marina Oliphant
Time:1-2 hoursServes:4

Saffron's flavour is distinctly rich and sweet and reminds me of honey, cinnamon and orange blossom all at once. It is a beautiful and essential addition to Middle Eastern soups and tagines.

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Ingredients

  • 50g butter

  • 2 tbsp olive oil

  • 4 lamb shanks

  • Salt

  • 1 clove garlic, peeled and chopped

  • 1 large onion, peeled and diced

  • 2 tsp ground cumin

  • 1 tbsp harissa paste

  • 1 cinnamon stick

  • 20 saffron threads, infused in a little hot water

  • 2½ cups water

  • 300g pumpkin, peeled and cut into pieces

  • 1 large carrot, peeled and sliced

  • ¼ preserved lemon, rinsed and chopped (use skin only)

  • 8 fresh dates

  • 25g butter

  • 3 tbsp almond flakes

  • Chopped coriander

Method

  1. Place a large pot over a medium heat and add the butter and olive oil, and lightly brown the shanks all over. Season with salt and remove the shanks to a plate. Add the garlic and onions to the pot and sweat until golden and soft, then add the cumin, harissa, cinnamon and saffron. Cook for a couple of minutes, stirring, then return the shanks to the pot and add the water, pumpkin, carrot and preserved lemon. Season with salt, cover and gently simmer for 1 hour.

    Add the dates and cook for a further 30 minutes or until the lamb is tender when pierced with a fork. Adjust seasoning if necessary.

    Heat the butter in a pan until foaming. Add the almonds and stir continuously until they are lightly golden. Remove immediately with a slotted spoon and drain on kitchen paper.

    Serve the shanks and the sauce garnished with the coriander and fried almonds with either steamed couscous or a rice pilaf.

     

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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