Spicy lamb shanks
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 575 gram pac lamb shanks | |
| 1 | tablespoon | Coriander seeds |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Fennel seeds |
| 3 | Whole star anise | |
| 1 | Cinnamon stick; broken in half | |
| 3 | Carrots; peeled and cut into | |
| ; 1cm ( 1/2 inch) | ||
| ; dice | ||
| 2 | Parsnips; peeled and cut into | |
| ; 1cm ( 1/2 inch) | ||
| ; dice | ||
| 3 | smalls | Red onions; peeled and |
| ; quartered | ||
| 1 | Red chilli; finely sliced | |
| 1 | Lemon; cut into 5mm ( 1/4 | |
| ; inch) dice | ||
| 2 | 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 |
Directions
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.