Ingredients
-
4
-
1 1/2
-
80
-
2
-
3
-
2
-
2
-
1
-
1 1/2
-
2
-
2
-
6
-
3
-
400
-
1
Directions
Moroccan Spiced Lamb or Lamb Shanks W Lemon, Prunes and Saffron, From this months Delicious Magazine (June 2006) Modified slightly The lamb shanks can be replaced by 1 1 kg lamb cubed , From this months Delicious Magazine (June 2006) Modified slightly The lamb shanks can be replaced by 1 1 kg lamb cubed
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season Lamb With Salt and Pepper, Dust Lightly With Flour. |
|
2
Done
|
Heat Half Oil in Pan and Brown Lamb. (do This in Batches If Necessary So the Meat Does not "stew"). |
|
3
Done
|
Remove Lamb and Set Aside. |
|
4
Done
|
Heat Remainder of Oil and Brown Onions. |
|
5
Done
|
Add Garlic, Cumin, Coriander, Ginger, Paprika and Harissa Paste and Cook 2 Minutes. |
|
6
Done
|
Add Remaining Flour, Sugar, Stock, Lemon and Tomatoes. |
|
7
Done
|
Bring to Boil. |
|
8
Done
|
Return Lamb to Dish, Bring Back to Boil, Then Reduce Heat to Low and Simmer For 30 Minutes Covered. |
|
9
Done
|
Uncover and Simmer a Further 1 Hour Turning Meat Occasionally. |
|
10
Done
|
Combine Saffron With a Little Hot Water to Infuse. |
|
11
Done
|
Skim Excess Fat from Surface Increase Heat to Medium-High and Add Saffron Water. |
|
12
Done
|
Cook Further 30 Minutes. |
|
13
Done
|
in Last 5 Minutes of Cooking Add Prunes. |
|
14
Done
|
Sauce Should Be Thick and Meat Very Tender. |
|
15
Done
|
Sprinkle Over Fresh Coriander and Serve. |
