2 lamb shanks; 1 cup couscous; 1 cup white wine; a handful dried figs; ginger; 3 cloves garlic; 1 chilli pepper; olive oil; 50g butter; ½ tbsp black pepper; 5 cloves; a cinnamon stick; a pinch of saffron; salt
Moroccan Lamb Tagine with Figs
Grind all the dry spices together with some coarse salt with a pestle and mortar. Rub the mixture into the shanks and leave to stand for about an hour. Seal the shanks all over in a tadjine or cast iron casserole dish in some oil. Move them to one side and fry the finely chopped ginger, garlic and chilli pepper. Add the wine and close the lid tightly. Cook for 1.5-2 hours on a low heat. Meanwhile soak the figs and pour boiling water over the saffron ground with salt. Remove the meat from the bones and cut it into pieces. Add the chopped figs to the sauce and reduce it by half. Return the meat to the pan and reheat it. Meanwhile prepare the couscous using the saffron water and 1.5 cups boiling water. Leave it to stand covered for 10 minutes, add some butter and separate the grains with a fork. Serve with coriander placing the meat on top of the couscous and pouring over the sauce.