Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the preserved lemon and discard the inner flesh. Blend 1/2 of the lemon with the onion, garlic, spices, olive oil and cilantro in a food processor. | 2. Sprinkle the meat with salt & pepper then pour over the marinade. Refrigerate for at least 2 hours. | 3. Soak the saffron threads in 1/2 cup of hot water for 20 minutes. | 4. Place the meat in a large tagine then add the saffron with its water and the smen. Cover with the other 1/2 of lemon then cover the tagine with its lid. | 5. Cook over low heat for 1 hour. Add in the water & potatoes then recover & cook for another hour & half. When done, the meat should be butter soft and tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1		preserved divided	-	-	-	-
onion	1/2			30.0	7.005	0.825	0.075
garlic clove	4			-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
ra el hanout spice mix	1 1/2	1/2		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
lamb shank	3	can	substituted	-	-	-	-
salt pepper				-	-	-	-
saffron thread	1	pinch		-	-	-	-
smen	1 -2	can	substituted	-	-	-	-
potato	2		peeled cut	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.