Moroccan Caramelized Lamb Tajine

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  • 8 lamb shanks
  • 2 tbsp of TAJINE spice blend
  • 5 chopped garlic cloves
  • 4 tbsp. tablespoon vegetable or olive oil
  • About 12 saffron pistils (optional)
  • About 1L of water
  • 3 tbsp of salt (adjust to taste)
  • 2 handful of toasted or fried almonds
  • 1 bowl of raisins (soak in water before)
  • 4 tbsp. tablespoon of honey


  1. In a large salad bowl, add TAJINE spice blend and chopped garlic with 2 tbsp of oil.
  2. Marinate the lamb shanks in this mixture for at least an hour.
  3. Reserve in a cool place.
  4. Place the marinated meat in a pot (or pressure cooker for a softer result),
  5. Add 2 tbsp of oil, and cover with water.
  6. Cook in the pressure cooker or in a pot over medium to high heat for 40 minutes until the meat is cooked.
  7. When the sauce has reduced, add the honey and the raisins.
  8. Cook for 40 more minutes over low heat until the lamb caramelizes and the sauce thickens.
  9. Once cooked. Serve and garnish with raisins sauce and toasted or fried almonds.
  10. ENJOY with some good homemade bread!


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