Lamb Shank Tagine With Steamed Couscous - cooking recipe

Ingredients

2 tbsp olive oil
4 None lamb shanks
2 tbsp butter
2 None onions, thinly sliced
3 cloves garlic, coarsely chopped
2 tsp ras el hanout
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 cup raisins
1/4 cup honey
1 1/4 cups couscous
1 None preserved lemon peel, thinly sliced
1 tbsp fresh cilantro leaves
None None Yogurt, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan on high heat. Season lamb to taste. Brown for 10-12 mins, turning. Transfer to a plate.
Melt butter in same pan. Cook onions for 3-4 mins, until beginning to caramelize. Add garlic and spices and cook for 1 min.
Stir in raisins, honey and 1 cup water. Bring to a boil. Reduce heat to low; simmer, covered, for 50-60 mins, until lamb is almost tender.
Meanwhile, rinse couscous under cold water. Drain well and spread on a baking pan. Spray with no stick cooking spray and season to taste. Set aside for 10 mins.
Spoon couscous onto a clean cloth and place in a steamer basket over the simmering lamb. Cover and cook for 15 mins, or until fluffy.
Arrange lamb on a bed of couscous. Sprinkle with preserved lemon and cilantro. Serve with yogurt.