Recipe by Jewelies
Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven.
Top Review by The Flying Chef
This is an excellent recipe!!! I love all the flavours and how well they all come together. I too just simmered it on the stove top like Jan and the shanks were perfectly cooked with the meat falling off the bone. I did use a fennel bulb and loved the use of it in this recipe. I also loved the spice that came through from the sambal oelek. I served ours over couscous and it made for a truly delicious meal and one that I have had requests to be made again soon. Cheers Jewelies
- 3 tablespoons olive oil
- 1 kg lamb shank
- 1⁄4 cup plain flour (seasoned)
- 2 onions, sliced
- 1 large green capsicum, cored & sliced
- 1 fennel bulb, sliced
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 500 ml chicken stock
- 1 pinch saffron thread
- 2 teaspoons sambal oelek
- 1 1⁄2 teaspoons honey
- freshly ground salt & pepper, to taste
- 1 cup dried apricot, chopped
- parsley, to serve
Directions See How It's Made
- Preheat oven to 150°C.
- In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
- Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
- Add ginger, garlic, coriander and cumin, and mix well.
- Add stock, saffron, sambal, honey, seasonings and apricots.
- Return lamb to pot, stir, cover.
- Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
- Serve with rice or mashed potato, sprinkled with fresh parsley.