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Moroccan Spiced Lamb Shanks, Straight From The Bustling Spice Market Of…..Moulay Idriss

By Simon  , ,   ,

February 25, 2015

An explosion of Morocco, inspired by Christine's visit to the bustling market and spice streets of Moulay Idriss. This epic dish slowly cooked over a few hours, spicy, sticky, sweet and falling from the bone lamb. Thank you for the freshest spices our kitchen has been blessed with Christine and we trust that this little dish will transport you right back there...

  • Prep: 20 mins
  • Cook: 4 hrs
  • Yields: 6 Generous

Ingredients

6 British lamb shanks

Olive oil

2 Onions

1 Chunk Root ginger

3-4 Plump garlic

3 Green chillies

400 Grams Tomatoes

1 tsp Allspice

1 tsp Turmeric

1 tsp Ground cinnamon

2 tsp Ground cumin

2 tsp Ground coriander

1/2 tsp Nutmeg

1-2 tsp Cayenne pepper

6 Carrots

250 Grams Dried apricots

250 Grams Dates

1-2 Handful Butter toasted almonds

2 Small handful Coriander

Directions

Heat the oil in a large ovenproof casserole, add the lamb shanks browning 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 140c fan.  Mix together the ginger, garlic, chillies, allspice, turmeric, cinnamon, cumin, coriander, nutmeg and cayenne pepper.  Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes.  Put in the lamb, 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 2-3 hours.

Remove from the oven and stir in the remaining spice mixture, carrots, apricots, dates, chickpeas, and season well.  Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables and chickpeas are cooked.

To serve scatter the butter toasted almonds and freshly chopped coriander on top, straight to your hungry table.

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