- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 653
- Carbohydrate Content: 55g
- Fat Content: 27g
- Fiber Content: 11g
- Protein Content: 50g
- Saturated Fat Content: 10g
- Sodium Content: 0.47g
- Sugar Content: 1g
Lamb shanks with chickpeas & Moroccan spices Recipe
Lamb shanks with chickpeas & Moroccan spices is a Tagine recipe for 4 people, takes only 20 mins; recipe has chickpea, olive oil and lamb.
Ingredients
- Cumin - 2 tsp ground cumin
- Coriander - 2 tsp ground coriander
- Garlic Clove - 3 garlic cloves, finely chopped
- Olive Oil - 2 tbsp olive oil
- Onion - 2 medium onions, chopped
- Tomato - 2 large tomatoes, peeled, seeded and chopped
- Carrot - 450g carrots, cut into thick slices
- Chickpea - 175g dried chickpeas
- Paprika - 1 tsp paprika
- Chilli - 2 fresh green chillies, seeded and finely chopped
- Root Ginger - 2 tsp finely chooped fresh root ginger
- Saffron - pinch of saffron strands
- Lamb - 4 lamb shanks (medium)
- Blanched Almond - 50g blanched almonds, fried in butter until browned
- Black Pepper - 1 tsp freshly ground black pepper
- Dried Apricot - 140g ready-to-eat dried apricots
- Clear Honey - 1 tsp clear honey
- Cinnamon Stick - 2cm/ 1/4 in piece of cinnamon stick
Instructions
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11/2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11/2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
