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Lamb Shank Tagine with Prunes and Carrots, served with Steamed Couscous

This weeks recipe, from Sydney restaurant Kazbah

Ingredients

4 lamb shanks

1 brown onion diced

3 cloves garlic-crushed

1 litre chicken stock

1 tablespoon honey

10 prunes

1 tablespoon pomegranate molasses*

2 carrots cut into batons

Salt & pepper to taste

Sprig of coriander to garnish

1 teaspoon ras el hanout*

3 cardamom pods

2 star anise

1 cinnamon stick

3 cloves whole

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon caraway seeds

10-15 threads saffron

500gm couscous

1/2 litre carrot juice or chicken stock

100g butter

2 sprigs of parsley, chopped

1 tablespoon olive oil

Salt and pepper to taste

Method

For the Lamb Shanks

On a medium flame using a tagine, seal shanks until brown using a little oil, then remove and set aside.

Add all spices (dry and seeds) and roastin the tagine, then add onions and garlic to spices and fry until golden brown.

Add the stock, shanks, honey, pomegranate molasses and salt and pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours.

Prunes and carrots should be added in the last 30 mins of cooking.

For the Carrot Couscous

Place couscous in a bowl and set aside, put the rest of ingredients in a deep pan except for parsley.

Bring to the boil and pour over couscous, stir to distribute liquid evenly then cover in plastic wrap for 10-15 minutes giving time for the couscous to absorb all the liquid.

Uncover and add parsley and fluff the mixture with a fork.

*Pomegranate Molasses and Ras el Hanout can be found in some supermarkets and specialty food outlets.

 

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