This is a gorgeous, easy and pretty quick version of lamb tagine I made on Valentine's Day. For an authentic feel we ate it with our fingers--it was a complete hit!

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Recipe Summary

Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.

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  • Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.

  • Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.

  • Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

Nutrition Facts

1249 calories; protein 70g 140% DV; carbohydrates 119.5g 39% DV; fat 54.6g 84% DV; cholesterol 178.6mg 60% DV; sodium 811mg 32% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
11/16/2009
This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in mind when making this dish. Next time I will add the sweet potato about an hour before serving not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots just to a little more complexity to the flavor. Read More
(22)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2009
This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in mind when making this dish. Next time I will add the sweet potato about an hour before serving not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots just to a little more complexity to the flavor. Read More
(22)
Rating: 5 stars
01/29/2020
My husband loved loved this. Didn't use sweet potato just bc I didn't have one in the house. Used chili paste probably Asian sourced (we had just moved back from Malaysia) Used about double the cumin. Extra chicken stock for water. Served it with Mark loved loved this first time. Didn't use sweet potato. Used chili paste probably Asian Used about double the cumin. Extra chicken stock for water. Served it with pourgouri and Bulgarian yogurt. Read More
Rating: 5 stars
12/19/2018
No but I did use the recipe for veal shanks also and they were also 5 star. Thank you for asking. Read More
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