Lamb shank tagine with prunes and carrots, served with steamed couscous

ninemsn~Food

Cuisine: Middle Eastern

Type: Couscous; Lamb shanks

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Kitchen friendly view

Lamb shank tagine with prunes and carrots, served with steamed couscous

Ingredients

4 lamb shanks
1 brown onion diced
3 cloves garlic-crushed
1 litre chicken stock
1 tbsp honey
10 prunes
1 tbsp pomegranate molasses*
2 carrots cut into batons
Salt & pepper to taste
Sprig of coriander to garnish

1 tsp ras el hanout*
3 cardamom pods
2 star anise
1 cinnamon Stick
3 cloves whole
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
10-15 threads saffron

500gm couscous
1/2 litre carrot juice or chicken stock
100g butter
2 sprigs of parsley, chopped
1 tbsp olive oil
Salt and pepper to taste

Preparation method

Method for the lamb shanks

On a medium flame using a tagine, seal shanks until brown using a little oil, then remove and set aside. Add all spices (dry and seeds) and roast in the tagine, then add onions and garlic to spices and fry until golden brown. Add the stock, shanks, honey, pomegranate molasses and salt and pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours. Prunes and carrots should be added in the last 30 mins of cooking.

Method for the carrot couscous

Place couscous in a bowl and set aside, put the rest of ingredients in a deep pan except for parsley. Bring to the boil and pour over couscous, stir to distribute liquid evenly then cover in plastic wrap for 10-15 minutes giving time for the couscous to absorb all the liquid. Uncover and add parsley and fluff the mixture with a fork.

*Pomegranate Molasses and Ras el Hanout can be found in some supermarkets and specialty food outlets.

This recipe is from Sydney restaurant Kazbah - click for more info

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