A simple one-pot-wonder that can simmer away all day on the stove top, fire or in the oven. It’s one of those dishes where the flavour enhances the longer it cooks.
Preparation time - 15 minutes
Cook time - 4 hours
Serves - 6-8
Ingredients:
6-8 lamb shanks, or boned out lamb shoulder or lamb flap, cut into cubes
2 red onions, sliced
2 tablespoons cooking oil
1 tablespoon ground ginger
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon turmeric
1/2 teaspoon ground cloves
4 cloves garlic, roughly chopped
3 tablespoons tomato paste
2x 400g cans chopped tomatoes
2 cups chicken stock
1 tablespoon honey
200g dried apricots or dates
1 tablespoon lemon juice
1x 400g can chickpeas, drained
Method:
In a large pot sauté the onions in the oil for 5 minutes, or until starting to caramelise.
Stir in the spices and cook for another couple minutes.
Add the garlic, tomato paste and lamb and toss to combine everything. Continue cooking for a few minutes, allowing the lamb to absorb those beautiful flavours.
Pour in the chopped tomatoes, chicken stock and honey. Mix to combine, cover and simmer for at least 3 hours on the stovetop, or, transfer everything to the oven and cook at 140C for 3 hours.
After 3 hours, remove the lid and add the chickpeas, dried dates or apricots and lemon juice and cook for another hour.
Taste and season well with salt and pepper.
Serve with couscous.
Notes:
This recipe is easily adapted to include vegetables as well. Add chopped courgette or carrots, stir through baby spinach, or diced pumpkin is a lovely warming addition too.
