Moroccan Spiced Lamb or Lamb Shanks W. Lemon, Prunes and Saffron

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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