Prep time: 15 mins Cook­ing time: 1 hour 20 mins Serves 4

Friday - - Leisure -

5 tbsp olive oil 4 lamb shanks, sea­soned with salt and pep­per and lightly dusted with flour 2 onions, chopped 4 gar­lic cloves, bruised 2 tsp finely ground cumin 2 tsp co­rian­der pow­der 1 inch gin­ger, finely chopped 1 1/2 tsp pa­prika 2 tsp harissa paste 1 tbsp all-pur­pose flour 2 tbsp su­gar 1.5 litres lamb stock 400g tinned chopped toma­toes pinch saf­fron, soaked in 2 tbsp warm wa­ter 3 wedges pre­served le­mon 250g dried apri­cots or figs fresh co­rian­der, chopped for gar­nish­ing METHOD 1 Heat 2 1/2 tbsp oil in a large pan and fry lamb shanks un­til golden brown. Re­move and set aside. 2 Heat re­main­ing oil in same pan and sauté onions un­til golden. Add gar­lic, spices and harissa paste, stir for 2 mins then add flour, su­gar, stock and toma­toes and bring to a boil. Add lamb, cover par­tially and sim­mer for an hour. 3 Add saf­fron, pre­served le­mon and dried fruit and cook un­til soft. Gar­nish with co­rian­der and serve with cous­cous.

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