Lamb shank tagine from Fress: Bold Flavors from a Jewish Kitchen (page 97) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on October 15, 2018

    I added the rind of a couple of preserved lemon at the same time as the black garlic, since I didn't have any dried lime powder. It's a very good tagine - not too sweet, very aromatic, lovely melting lamb shanks.

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