Moroccan Spiced Lamb or Lamb Shanks W. Lemon, Prunes and Saffron
MAKE IT SHINE! ADD YOUR PHOTO
From this months Delicious Magazine (June 2006). Modified slightly. The lamb shanks can be replaced by 1.1 kg lamb cubed.
- Ready In:
- 1hr 40mins
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION