Prep time: 15 mins Cooking time: 1 1/2 hours Serves 6-8 1kg lamb shanks, cut into pieces, washed and patted dry Flour seasoned with salt and pepper, for dusting 5 tsp oil 2 onions, chopped 3 garlic cloves, crushed 3cm fresh ginger, grated 2 cloves 6 pimentos 5cm cinnamon stick, broken into three 100g dried apricots 100g sultanas 100g prunes 4 tbsp tomato paste 2-3 carrots, cut into chunks 2 lemons, juice and zest of 1/2 tsp nutmeg powder 1 cup green peas Chopped parsley, to garnish
1 Roll pieces of meat in seasoned flour. Heat 3 tsp oil in large wide pan and fry meat in batches until brown all over. Remove from pan and set aside.
2 Add remaining oil to same pan and sauté onion, garlic and ginger until fragrant and soft. Add spices and stir-fry for about a minute or until fragrant.
3 Return meat to pan, add all dried fruit and tomato paste. Add a little hot water and reduce heat. Cover and let it simmer for about an hour or until meat is just tender.
4 Add carrots, lemon juice and zest and nutmeg. Let it cook until carrots are just done. Add peas, season and heat until warmed through. Garnish with parsley and serve with bread of your choice.