INCIK (LAMB SHANKS)
6 lamb shanks, about 400g each 300g flour seasoned with salt, black pepper, cumin and paprika sunflower oil, for frying
4 onions, finely chopped
6 cloves garlic, finely chopped 4 tomatoes, peeled and chopped zest and juice of 3 oranges
30ml tomato paste
30ml whole coriander seeds
15ml chilli flakes
15ml dried oregano
15ml dried paprika
1ℓ hot water
1kg baby potatoes, washed
1. Preheat the oven to 180°C. 2. Dip the shanks into the seasoned f lour and shake well to get rid of the excess.
3. Over high heat, fry the shanks in a pan in oil until golden brown all over. 4. In a large stovetop-to-oven casserole, fry the onions, garlic and tomatoes in oil over medium heat until cooked.
5. Add the orange zest and juice, tomato paste, coriander seeds, chilli f lakes, oregano, paprika and hot water. 6. Place the shanks into this liquid and add the baby potatoes. Bake in the oven, covered with aluminium foil, for about 3 hours or until the meat is tender. Remove the foil for the last 20 minutes of cooking time to give a nice colour to the shanks and potatoes.
7. Serve with fragrant rice.