Moroccan Lamb Shank With Couscous

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This lamb shank dish is a winter staple in my family, and is very easy to make as long as you have all the spices in the cupboard. A great sunday dinner in a wintery night.

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Steps

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Mix ground cumin , coriander , paprika and fennel seeds in a bowl.

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Put the olive oil in a big sauce pan with lid or a casserole in medium heat.

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When the oil is hot , put in the mixed spices.

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Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices.

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Add ginger and chili , fry for a further 1 minute.

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Add lamb shanks in the pan , make sure the shanks are coated with the spices while browning the meat.

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After the lamb shanks are nice and brown , add the chopped tomatoes , and cook for 2-3 minutes.

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Add chicken stock into the pan , make sure the lamb shanks are largely covered , and bring it to boil.

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Add cinnamon stick , salt and honey to the pot , cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.

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After 30 minutes , adjust the seasoning to your preference.

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Let the lamb continue to cook for another 2 hours , and turn the lamb shanks over every 30 minutes , and add additional water if the stocks becomes a bit dry.

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After 2 hours a.

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Ingredients

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lamb shanks, tomatoes, ground cumin, ground coriander, paprika, fennel seed, ginger, chili, cinnamon stick, olive oil, chicken stock, dried apricots, dried figs, almond halve, honey, fresh coriander, couscous, salt, black pepper