KEY POINTS:
Serves 4
Chermoula
30g cumin seeds, toasted, and crushed in a mortar and pestle
15g coriander seeds, toasted and crushed as above
1 tsp sweet paprika
½ tsp ground ginger
2 cloves garlic, crushed
1 red chilli, finely chopped (retain the seeds if more heat is preferred)
½ cup fresh coriander, chopped
½ cup flat-leafed parsley, chopped
Juice of two lemons
100ml olive oil
Salt and black pepper
2 large lemons, sliced thinly with pips removed
4 lamb shanks cut into 2cm rounds
8 fresh dates, stones removed then sliced
6 dried pears
3 Tbs olive oil
1 cup vegetable stock
1 cup mograbiah [ large couscous ]
1 Combine all the ingredients for the chermoula either in a food processor or in a large mortar and pestle. Mix until a paste is created. Rub the paste over the lamb and leave to marinate for at least 1 hour.
2 Preheat the oven to 180C (or you will need to simmer the tagine on the stovetop for 1 hours).
3 Lay the lemon slices in the bottom of the tagine, top with the lamb, then the dates, pears, oil and stock. Season, then cover and let cook.
4 Remove the lid and spoon in 1 cup of mograbiah then continue cooking for another 30 minutes. Serve with fresh mint and coriander.