Homes+ (Australia) - - EASY FOOD -

2 tbsp veg­etable or olive oil

4 (1.5kg) lamb shanks, trimmed

1⁄4 cup plain flour, plus 11⁄2 tbsp ex­tra

1 onion, finely chopped

2 car­rots, coarsely chopped

1 swede, coarsely chopped

2 gar­lic cloves, crushed

1 tsp grated fresh gin­ger

1 tsp ground cumin

1⁄2 tsp ground turmeric

1 tsp dried mint leaves

2 cin­na­mon sticks

4 cups salt-re­duced beef stock Herb Couscous (see recipe op­po­site page)

1⁄2 cup Greek-style nat­u­ral yo­ghurt

2 tbsp chopped pis­ta­chios ONE Pre­heat oven to 180°C/160°C fan.

TWO Heat oil in a flame­proof and oven­proof casse­role dish over mod­er­ately high heat. Place lamb and flour in a plas­tic bag and shake bag to coat lamb in flour. Re­move lamb from bag, shake away ex­cess flour. Cook lamb for 5 mins or un­til browned all over. Trans­fer to a heat­proof bowl. THREE Re­duce heat to mod­er­ately low. Add onion, car­rot, swede and gar­lic. Cook and stir for 5 mins. Add gin­ger, cumin, turmeric, mint and cin­na­mon. Cook and stir for 1 min or un­til fra­grant. Add stock. Bring to the boil. Re­turn lamb and any juice to dish. Cover. Bake for 2 hours or un­til lamb is very ten­der. Re­move lamb from dish. Re­move and dis­card cin­na­mon sticks. Skim fat from the sur­face and dis­card.

FOUR Blend ex­tra flour and 1⁄4 cup wa­ter un­til smooth. Add to dish, cook and stir over mod­er­ately high heat un­til mix­ture boils and thick­ens slightly.

FIVE Mean­while, make Herb Couscous as recipe di­rects.

SIX Spoon couscous onto serv­ing plates. Top with the lamb. Driz­zle with the sauce. Serve topped with yo­ghurt and pis­ta­chios. NOTE You can make this a day ahead to the end of step 3. Cover, then re­frig­er­ate. Re­move all so­lid­i­fied fat from sur­face.

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