Mrouzia lamb shanks from Casablanca: My Moroccan Food: Recipes for Modern & Traditional Dishes (page 92) by Nargisse Benkabbou

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Notes about this recipe

  • joneshayley on January 30, 2021

    Lovely but a bit sweet for my taste- add chillis to the onions to give depth if making again

  • Indio32 on November 08, 2020

    This was quite superb as an autumn Sunday evening supper. Pretty hands off apart from grating the onion. Made a half portion with 2 largish good quality Welsh lamb shanks. Not sure that my pinch of saffron was a complete pinch let alone the 'generous' one called for in the recipe but hey ho! Toasted the almonds in a frying pan rather than put the oven on just for that. Definitely recommend.

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