« Spiced Fruit with Honey | Main | Ham and Egg Pot Pies »
Moroccan Lamb Shanks
By Andy | October 1, 2008
Moroccan Lamb Shanks
Serves 6
Prep time : 20 minutes
Cooking time : 110 minutes
For conversions, click here to use our handy guide.
Ingredients
1 tablespoons olive oil.
6 small lamb shanks, French trimmed.
1 onion, finely chopped.
2 carrots, coarsely chopped.
3 garlic cloves, crushed.
2 teaspoon ground cumin.
1 teaspoon ground turmeric.
1 teaspoon sweet paprika.
1 x 7cm cinnamon stick.
1L chicken stock.
600 grams orange sweet potato (kumara),coarsely chopped.
1 x 400 gram can brown lentils, rinsed, drained.
100 grams pitted dried dates, halved.
Cooked couscous, to serve.
Fresh coriander leaves, to serve.
Method
Place a stockpot or flame proof casserole dish over medium-high heat and add the oil. Cook half the lamb, turning occasionally, for 4-5 minutes or until browned.
Remove to a plate.
Repeat with remaining lamb, reheating the pan between batches.
Add the onion, carrot and garlic to the pan.
Cook, stirring, for 5 minutes, until the onion is opaque and tender.
Add the cumin, turmeric, paprika and cinnamon and cook, stirring, for 30 seconds or until aromatic.
Add the stock and stir to combine.
Add the lamb and turn to coat.
Cover and bring to the boil. Reduce heat to low. Simmer for 1 hour.
Add sweet potato, lentils and dates.
Increase heat to high. Cook, uncovered, for 30 minutes until the lamb is tender.
Remove lamb to a plate and allow to rest for 10 minutes.
Season with salt and pepper.
Serving
Divide the couscous among serving dishes. Top with the lamb and sauce. Sprinkle with coriander leaves to serve.
Bookmark it!
Topics: Lamb | No Comments »
Comments
You must be logged in to post a comment.
