Moroccan Style Lamb Shanks
From moonpig 15 years ago
- 70 minutes to make
- Serves 2
This is my version of a classic middle eastern tagine, without the long cooking time!
Ingredients
- 2 large lamb shanks or 4 small lamb shanks shopping list
- 2 tbsp extra virgin olive oil shopping list
- 1 tsp cumin seeds shopping list
- 1 onion sliced (white or yellow) shopping list
- 2 small or 1 medium sweet potato, peeled and diced shopping list
- 4 garlic cloves, crushed shopping list
- 400g tinned (canned) chopped tomatoes shopping list
- 175g dried ready to eat apricots, chopped shopping list
- 1-2 tsp harissa paste shopping list
- Pinch salt shopping list
- fresh ground black pepper to taste shopping list
- 2 tbsp flaked (slivered) almonds shopping list
- 200g quick cook couscous shopping list
- 2 tbsp extra virgin olive oil shopping list
How to make it
- Heat a heavy bottomed pan on a low-medium heat. Add 2 tbsp extra virgin olive oil and the cumin seeds, fry gently for 1-2minutes. Add the onions, garlic and potatoes, mix well. Cover and cook gently for 5 minutes. (Stir occasionally if you think it may be sticking).
- Add the lamb shanks and brown on all sides. Add tinned tomatoes and apricots (add a splash of water if it looks to dry) and then season to taste with salt and fresh ground black pepper. Bring to the boil, then reduce to a simmer, cover and cook on low heat for approx 1 hour, until meat is tender and falling off the bone. Stir occasionally.
- Heat a small frying pan on a low heat and add the flaked almonds. Dry fry the almonds, tossing always, until lightly brown.
- Place couscous in a large bowl and cover with luke warm water till just covered. Set aside for 10 minutes or until all the water is absorbed. Then toss with remaining olive oil and the toasted almonds.
- Transfer to a serving dish and serve the lamb over the bed of couscous.
- NOTE: This can also be cooked in a slow cooker or the oven. I don't have a slow cooker but I do have a timer on my oven so have placed everthing, except the couscous and almonds, in a casserole dish the night before and place in the fridge covered. Then in the morning before we leave for work we put the casserole in the oven and set the timer on my oven to switch on and cook at about 160C for about 2-3hrs, so when we arrive home its done, perfect every time. Just do the couscous when we get in from work for a quick delicious dinner ready in know time at all.
The Rating
Reviewed by 4 people-
Thx for this great recipe..... I absolutely adore lamb shanks and all mediteranean fooods..... soul food
tinadc
in Cape Town loved it
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Love this Moroccan Style Lamb Shanks with couscous.
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in loved it
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