Lamb Shank Tagine



4 lamb shanks
3 tbsp oil
1 tbsp Supreme Garlic and Ginger Paste
2 tsp Supreme Cumin Powder
2 tsp Supreme Coriander Powder
2 tsp Supreme Chilli Powder
1 tsp Supreme Smoked Paprika
1 tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
Juice of 1 Lemon
Pinch of Saffron
Salt to taste
1 tbsp oil
½ cup chicken/ veg stock
1 onion, sliced thickly
1 courgette, sliced into thick sticks
1 carrot, sliced into thick sticks
8-10 dried apricots
2-3 tbsp honey
1 tin Supreme Chickpeas
1 tin Supreme Chopped Tomatoes

Chopped coriander


Prepare the marinade: In a bowl, mix together oil, garlic and ginger paste, cumin powder, coriander powder, chilli powder, smoked paprika, cinnamon powder, nutmeg powder, lemon juice, saffron and salt. Rub the marinade all over and into the lamb shanks. Set aside to marinate for 1 hour. Preheat the oven to 160°c then heat a large frying pan over high heat. Sear lamb shanks all over then place in an oven-proof tagine or oven-proof casserole. Add any remaining marinade to the tagine along with chopped tomato tin, sliced onions and stock. Cover and place the tagine in the oven and cook for 2 hours. After 2 hours remove and uncover the tagine. The lamb shanks should be tender and cooked. If not, cook for longer until tender. Once tender, add courgettes, chickpeas, carrots, potatoes, dried apricots and honey. Cover again and place the tagine back into the oven for 1 hour or until vegetables are cooked and the lamb shanks are ultra tender and will fall off the bone. Garnish the tagine with chopped parsley and serve with couscous. 

Make couscous: add couscous and ½ a lemon to a heat proof dish. Pour boiling stock over the couscous and cover the dish. Let it stand for 10 minutes; the couscous will have soaked up all the stock. Remove the lemon and squeeze over the couscous. Fluff the couscous up with a fork and garnish with pomegranate seeds.

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