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.