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Preserved lemon yoghurt

  • Yogurt 250 g
  • Cucumber 100 g
  • Preserved lemon, skin only brunoise 40 g


  • Mint Leaves 4 g
  • Coriander leaves 4 g
  • Almonds, roasted 50 g
  1. Tagine

    • Pre heat the oven to 160◦C. Coat the Lamb in the oil, turmeric and Knorr Beef Shawarma Marinade.
    • Heat the tagine pot on high heat and brown the lamb in batches. Add the onions and garlic, sauté.
    • Pour in the water and stir in the Knorr beef bouillon, Knorr Tomato Pronto and saffron. Cover with lid and transfer to oven to braise for 2hours.
    • Remove from oven and add the rest of ingredients then braise for another 30- 50 minutes.
  2. Couscous

    • Dissolve the Knorr Concentrated Chicken bouillon in to the hot water and pour over the couscous, cover with cling film and let it steam for 10min.
    • Separate with a fork and stir in the oil, add the vegetables and parsley season with Knorr Aromat and mxi well.
  3. Preserved lemon yoghurt

    • Cut the cucumber down the middle and remove the seed with a spoon. Slice in to strips with a mandolin and slice into julienne, and drain in a chinois for 30 minutes. Mix into yoghurt with the preserved lemon
  4. Plating

    • Serve the lamb in the tagine and couscous on the side, garnish with almonds and coriander, drizzle the preserved lemon over the lamb.