Morrocan Lambshank Recipe with Akkerdal Wild Boar
Ok, Ingredients that you need are as follows.
- 2 tsp cumin seeds
- 1 tbsp coriander seeds
- piece of fresh ginger, chopped (3cm big)
- 4 garlic cloves, chopped
- 1 tsp salt
- 2 tbsp olive oil
- 4 lamb shanks, about 450g each
- 2 large red onions, cut into wedges
- 1 1/2 tbsp North African Harissa paste (you get this at P&P and i am sure you will get it at Woolies)
- 200g can chopped tomatoes
- 600ml chicken stock, hot
- 1 cinnamon stick
- 100g dried ready-to-eat apricots, halved
- 100g dried ready-to-eat figs, halved
1. Preheat the oven to 160°C. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
2. Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
4. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.
The only thing that i do not follow on this recipe is the figs….don’t like them. I just use the apricot halves. You can also serve the shanks on wild brown rice (Tastic).
And most important of all….serve with Akkerdal Wild Boar….click here
I hope you guys enjoy this recipe. It’s really tasty and work fantastic with the wine. Make sure you chill the wine slightly before serving.