Prep 10 mins
Cook 1 hr 30 mins
From this months Delicious Magazine (June 2006). Modified slightly. The lamb shanks can be replaced by 1.1 kg lamb cubed.
- 4 lamb shanks, frenched
- 1 1⁄2 tablespoons flour
- 80 ml olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons paprika
- 2 teaspoons harissa or 2 teaspoons minced red chilies
- 2 tablespoons sugar
- 6 cups hot beef stock
- 3 slices lemon zest
- 400 g chopped tomatoes
- 1 pinch saffron thread
- 250 g pitted prunes
- 1⁄4 cup coriander leaves, roughly chopped
- Season lamb with salt and pepper, dust lightly with flour.
- Heat half oil in pan and brown lamb. (Do this in batches if necessary so the meat does not "stew").
- Remove lamb and set aside.
- Heat remainder of oil and brown onions.
- Add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes.
- Add remaining flour, sugar, stock, lemon and tomatoes.
- Bring to boil.
- Return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered.
- Uncover and simmer a further 1 hour turning meat occasionally.
- Combine saffron with a little hot water to infuse.
- Skim excess fat from surface increase heat to medium-high and add saffron water.
- Cook further 30 minutes.
- In last 5 minutes of cooking add prunes.
- Sauce should be thick and meat very tender.
- Sprinkle over fresh coriander and serve.