Spicy lamb shanks

Yield: 3 servings

Measure Ingredient
1 \N 575 gram pac lamb shanks
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1 tablespoon Fennel seeds
3 \N Whole star anise
1 \N Cinnamon stick; broken in half
3 \N Carrots; peeled and cut into
\N \N ; 1cm ( 1/2 inch)
\N \N ; dice
2 \N Parsnips; peeled and cut into
\N \N ; 1cm ( 1/2 inch)
\N \N ; dice
3 smalls Red onions; peeled and
\N \N ; quartered
1 \N Red chilli; finely sliced
1 \N Lemon; cut into 5mm ( 1/4
\N \N ; inch) dice
2 \N 400 g tins chopped tomatoes
300 millilitres Water; ( 1/2 pint)
1 teaspoon Dried mint
50 grams Unpitted green olives; (2oz)
2 tablespoons Tamarind paste; (optional)
2 tablespoons Fish sauce; (optional)
1 tablespoon Soy sauce

Preheat the oven to 170 C, 325 F, Gas mark 3.

In a deep sided flameproof large casserole dish seal the lamb shanks until browned on all sides.

In the meantime place the coriander, cumin, fennel, star anise and cinnamon on a baking tray and roast for 2 minutes, or until deep brown but not burnt. Remove and grind to a fine powder.

Add the vegetables to the casserole dish, along with the chilli and lemon, saute for approximately 5 minutes.

Then add the tomatoes, roasted spices, water, dried mint, olives, tamarind paste, fish and soy sauce. Bring to the boil then cover and transfer to the oven and cook for 1½ hours.

Serve immediately with either cous-cous or chunks of crusty bread.

Converted by MC_Buster.

NOTES : A spicy lamb dish ideal served with cous-cous or crusty bread Converted by MM_Buster v2.0l.

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