Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time about 3 hours Serves 4

2 tbsp olive oil 4 lamb shanks 2 onions, chopped 3cm fresh gin­ger, peeled and grated 3 cloves gar­lic 1-2 green chill­ies, seeded and finely chopped 2 tsp ground cumin 2 tsp ground co­rian­der 2 large car­rots, peeled and cut into rounds 400g canned chopped toma­toes Saf­fron, a pinch, soaked in 2 tbsp boil­ing wa­ter 1 cin­na­mon stick Dried apri­cots, a hand­ful, soaked in boil­ing wa­ter for 15 mins and drained 1 tbsp runny honey 400g canned chick­peas, drained Beef stock, if re­quired Co­rian­der, a hand­ful, chopped

Pre­heat the oven to 160°C. In a heavy-based oven­proof pan with a lid, heat oil, brown lamb shanks and set aside. Add onions and sauté un­til soft, then add gin­ger, gar­lic, chill­ies, cumin, co­rian­der, car­rots and toma­toes, sea­son, and sauté for 5 min­utes. Re­turn lamb to the pan. Cover and bake for 2 hours. Re­move from oven. Add saf­fron, cin­na­mon, apri­cots, honey and chick­peas. Cover and re­turn to the oven for an­other hour or un­til the lamb falls off the bone (add some stock if it dries out.) Gar­nish with co­rian­der.

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