Slow-cooked lamb with dates

Australian Women’s Weekly NZ - - CONTENTS -


½ cup (75g) plain flour 1 ta­ble­spoon ground cumin 1 ta­ble­spoon ground co­rian­der 1 tea­spoon ground cin­na­mon 2 tea­spoons salt ¼ cup (60ml) ex­tra vir­gin olive oil 8 small (2.4kg) Frenched lamb shanks 1 bunch fresh co­rian­der 5cm piece fresh gin­ger, peeled, sliced 2 medium (300g) onions, halved 4 cloves gar­lic, peeled 2 small fresh red chill­ies, stems re­moved 1 litre (4 cups) beef stock 2 x 400g cans crushed toma­toes 1 cup (230g) pit­ted dried dates, chopped coarsely ¼ cup (35g) sliv­ered al­monds, toasted ¼ cup loosely packed fresh mint leaves cous­cous, to serve 1 Com­bine the flour, cumin, co­rian­der, cin­na­mon and salt in a shal­low dish. Heat 1 ta­ble­spoon of the oil in a large flame­proof casse­role or saucepan over medium-high heat. Toss the lamb shanks, one by one, into the flour mix­ture to coat thor­oughly. Shake off the ex­cess flour. Cook four of the shanks in the pan for about 5 min­utes or un­til browned all over. Re­move from the pan. Re­peat with an­other 1 ta­ble­spoon of the oil and the re­main­ing shanks. Re­serve the ex­cess flour mix­ture. Wipe out the pan with pa­per towel and re­duce the heat to low. 2 Mean­while, wash the co­rian­der well. Scrape the roots. Re­frig­er­ate the leaves for an­other use. Place the co­rian­der roots and stems, gin­ger, onion, gar­lic and chill­ies into the bowl of a food pro­ces­sor and blitz to a smooth paste. Place the re­main­ing oil in the pan and add the co­rian­der mix­ture. Stir with a spat­ula for about 3 min­utes or un­til mix­ture dries out, starts to crackle and be­comes fra­grant. 3 Whisk the re­served flour mix­ture with ¼ cup of the beef stock in a medium bowl un­til smooth. Whisk in re­main­ing stock. Whisk the stock mix­ture into the pan. Stir in the toma­toes and dates un­til com­bined. Re­turn the lamb to the pan and make sure all the meat is sub­merged. Place the lid on the pan and bring just to the boil over medium-high heat. Re­duce heat to medium-low. Re­move lid; sim­mer gen­tly for 2 hours or un­til the meat is fall­ing off the bone. Rear­range the shanks pe­ri­od­i­cally to make sure they cook evenly and stir the base of the pan to pre­vent stick­ing and burn­ing. Once the lamb is cooked, if the sauce needs to thicken, re­move the shanks and sim­mer the liq­uid, un­cov­ered, un­til thick­ened as much as you like. Sea­son to taste. 4 Scat­ter lamb with al­monds and mint leaves. Serve with cous­cous, if de­sired.

Suit­able to freeze. Not suit­able to mi­crowave.

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