I’ve made this, what I call, Moroccan Lamb, dish a few times now and it always seems to be a crowd pleaser!
What you’ll need:
Lamb Shanks or Lamb forequarter pieces. (I prefer the forequarter pieces as they take a little less cooking time and you can fit more pieces into the pot!)
1 large brown onion, diced
2 cloves garlic, bashed
half dozen or so crystallised ginger pieces, chopped
a few star anise
a few of bay leaves
2-3 tablespoons paprika (mild or hot or mix it up)
1 tablespoon cumin
1 tablespoon oregano
couple of handfuls of sultanas
couple of handfuls of blanched almonds and/or pinenuts
1 can chickpeas, drained and washed
1 can diced tomatoes
- Toss the lamb pieces in some plain flour seasoned with salt and pepper shake off the excess flour.
- Heat your fry pan and put in a couple of tablespoons of olive oil and canola oil.
- Brown the meat on all sides and then transfer into your casserole dish or tagine.
- In the same fry pan put in the onion, garlic and fry for a minute or two then add the ginger, nuts, sultanas, all the spices, bay leaves, and mix before adding the chickpeas and tomatoes. Put some water into the tomato tin and mix around to get the rest of the tomato out and add about half to ¾ of the can in to the pan.
- Stir and bring the mixture to a bubble.
- Pour over the Lamb pieces to cover (if possible cover, even with foil, but if not then you will needed to turn to stop the top layer drying too much – you should take out and turn about every 40-60 minutes anyway to help get an even cook and to mix the ingredients)
- I usually cook at about 160-180 degrees C for about 3 hours until the meat is falling from the bone. You can turn the temp down or up a bit according to your oven.
Serve with Cous Cous and either steamed honeyed spring carrots, or Moroccan Carrot Salad (the recipe for the salad will be in a blog soon!) or any other accompaniments of your choosing!