Ingredients
-
2
-
1
-
3
-
4
-
1
-
2
-
4
-
2
-
1 1/2
-
200
-
600
-
1
-
100
-
100
-
Directions
Moroccan Lamb Shanks, deliciousmagazine co uk/recipes/moroccan-lamb-shanks/, deliciousmagazine co uk/recipes/moroccan-lamb-shanks/
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Steps
|
1
Done
|
Preheat the Oven to 160c/Fan140c/Gas 3. Bash the Cumin and Coriander in a Pestle and Mortar or Whizz Together in a Mini Food Processor, Then Add the Ginger, Garlic and Salt, and Work or Whizz to a Rough Paste. Set Aside. |
|
2
Done
|
Heat the Oil in a Large Flameproof Casserole (large Enough For the Lamb Shanks to Fit Snugly) Over a High Heat. Add the Lamb Shanks and Brown Well All Over. Remove and Set Aside. |
|
3
Done
|
Reduce the Heat to Medium. Add the Onions to the Casserole and Cook For 5 Minutes. Stir in the Spice Paste and Harissa and Cook For 1 Minute. Add the Tomatoes and Stock, Return the Shanks to the Casserole and Stir Together. Bring to the Boil and Drop in the Cinnamon Stick. Cover With a Lid, Transfer to the Oven and Cook For 2 Hours, Turning the Lamb Once or Twice. |
|
4
Done
|
Stir the Dried Fruit Into the Casserole and Return to the Oven, Uncovered, For a Further 30 Minutes or Until the Lamb Is Almost Falling Off the Bone. Serve With Hot Couscous Flavoured With Mint, Coriander, Preserved Lemon and Lemon Juice. |
