I currently live in Hertfordshire but I am northerner and originally from Merseyside and am what is known as a Plastic Scouser! Angels with Bagpipes, The Royal Mile, Edinburgh, View saucepotdiary’s profile on Instagram, Butternut Squash, Kale and Cauliflower Bake, Napa Valley and The Culinary Institute of America at Copia. Soak the chickpeas overnight. ½ ground allspice This dish works perfectly as it is for a lazy Sunday afternoon but if I was having guests I’d serve with lemon and coriander cous cous and toasted flatbreads which would be great for mopping up the sauce. Couscous goes well with the North African flavours of this dish. I work as a Home Economist; I am married and have two young boys. Continue to cook for a further couple of minutes. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft. Harissa paste Salt and pepper 1-2 tbsp. Hi I’m Gill and this is my blog, I love food, cocktails and kararoke! Gallery. Remove from the heat and set lamb shanks aside. 1-2 tbsp. Harissa paste ¼ ground mixed spice When the cooking time has finished, remove the lamb shanks and place them on a large serving plate and keep them warm. Fortunately there was one, lonely looking shank on the butchery counter at Sainsbury’s. Serves 4-6. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. x. Deliciously tender melt-in-the-mouth lamb cooked in rich sauce with fantastic aromatic flavours from North Africa, cooked in the pressure cooker these take just a hour. Remove these and keep them to the side for minute. ( Log Out / Aug 26th. Enter your email address to follow this blog and receive notifications of new posts by email. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Transfer cooked lamb to slow cooker. By Robin Bashinsky. Half a lemon 2 tsp ground ginger 1 x 400g can chickpeas, drained. 7. Drain, tip into a saucepan and cover generously with fresh cold water. Scatter the almonds and coriander on top. Change ), You are commenting using your Google account. Good Food Deal The best way to cook lamb shanks is low and slow which lends itself brilliantly to Moroccan tagine style dish. Paired with a simple spiced chickpea stew this dish is wonderfully comforting while still having a little kick, making it perfect for chilly nights leading into Spring! Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Lamb shanks with chickpeas & Moroccan spices, Magazine subscription – save 44% and get a cookbook of your choice, Ready in 4 hrs, plus soaking time for chickpeas. Email. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Cook until browned on both sides. 4. In a casserole dish heat the remaining cooking oil and add the onions, carrots and red chilli. Add a squeeze of lemon juice, a squeeze of honey and add the chickpeas. ground cumin Whilst there are two lamb shanks in this dish, there will be enough stew for leftovers so you can either freeze the leftovers for another time or add two more lamb shanks if you have guests. Visit original page with recipe. 4 lamb shanks 2 tbsp. Step 2. oil 1 onion chopped 1 cinnamon stick 2 tsp ground … Once boiling reduce to a simmer and make a little well for the lamb shanks. Salt and pepper Select the SAUTE/BROWNING option and heat the oil in the cooking pot, brown two lamb shanks at a time on all sides remove when brown all over and set aside and repeat with the other two. Remove and set aside. You will need to add more stock so increase the quantity to 400ml of chicken stock and cook at 140C/gas mark 3 for 2.5-3 hours until the meat is falling off the bone. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Step 1. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft. A great place to look for bargains is in the reduced section. ( Log Out / Have a search on the web to see what you can find. Gently fry the lamb shanks, regularly turning until browned on all sides. Change ), You are commenting using your Google account. 1 onion chopped 2 tbsp. ( Log Out / Put the lamb in a zip lock bag. Facebook Tweet. These slow-cooked lamb shanks spend a few hours in the oven - making them fall-off-the-bone tender. A lot of meat and fish will be marked down by a couple of pounds just because they have a short time left on the use-by date. More. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Couscous goes well with the North African flavours of this dish. 3. Deliciously tender melt-in-the-mouth lamb cooked in rich sauce with fantastic aromatic flavours from North Africa, cooked in the pressure cooker these take just a hour. When the tomatoes have begun to cook down a little add all of the remaining spices and season generously with salt and pepper. Bring a frying pan to a medium-high heat with half of the remaining cooking oil. Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast weeknight cooking. Add the onion to the cooking pot and cook until softened, add the spices and warm until fragrant. It is a combination of chillies, roasted peppers, preserved lemons, cumin and other yummy ingredients. Bookmark this recipe to cookbook online. I was only cooking for me, so it’s one lamb shank and the recipe is scaled for one. Recipe from Good Food magazine, March 2002, New! Then add the dried sage, chilli flakes, garlic cloves and tomatoes. Add flour, seal and toss until lamb is coated. Change ), You are commenting using your Facebook account. 1 cinnamon stick Change ), You are commenting using your Facebook account. 4. 2 tsp. 2. 5. Canned chickpeas are cooked, so adjust the cooking time. Heat the oil in a large casserole and brown the lamb all over. Pour the sauce over the lamb shanks and serve with cous cous. Thanks Louisa, in the UK it is available in most supermarkets, but it is possible to make your own especially if you love Middle Eastern cooking. Soak chick peas overnight. I chose to cook chickpeas with this dish as they lend themselves brilliantly to the Moroccan style flavours of this dish and are robust enough to withstand the long slow cook. Place the lamb shanks into the mixture with the bone sticking up. The best way to cook lamb shanks is low and slow which lends itself brilliantly to Moroccan tagine style dish. Select the SAUTÉ/BROWNING function and bring the liquid to a boil, simmer down until the sauce has thickened. Drizzle about a third of the oil over the lamb shanks and season generously with salt and pepper. Start at step 2 and omit the chickpeas in step 3, adding just 425ml/0.25 pint water. ( Log Out / ( Log Out / Attach the lid and secure, Select MEAT and cook under pressure for 1 hour. Drain, tip into a saucepan and cover generously with fresh cold water. honey, plus a little extra 2. Moroccan Lamb Shanks with Chickpeas Posted at 3:16 pm by doodiefoodie. ( Log Out / Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. 6. Change ), You are commenting using your Twitter account. Bring to the boil, simmer for 45 minutes and drain. Change ), You are commenting using your Twitter account. Yotam Ottolenghi's recipes for lamb shanks with chickpeas, fennel and apricots, plus beetroot, carrot and red cabbage slaw Lamb shanks, cooked long and slow with spices, chickpeas … Give everything a good mix ensuring the spices coat all of the ingredients. 1 x 400g can chopped tomatoes Cook until onions have slightly softened. Heat the oil in a large casserole and brown the lamb all over. 8. Where can I find the Harissa paste? However, if you have an empty spice cupboard don’t feel like you have to spend a fortune going and buying them all, substitute for half a tablespoon of a spice blend or spice mix such as ras-al-hanout. You can easily scale it up though. 200ml chicken stock Which is absolutely not a problem if you’re going to cook with it that day or going to put it straight in the freezer. I chose to cook chickpeas with this dish as they lend themselves brilliantly to the Moroccan style flavours of this dish and are robust enough to withstand the long slow cook. Add a drained and rinsed 410g can of chickpeas at the beginning of step 4. Ingredients. 1 tbsp. Directions. Add the whole tin of chick peas and their juices, another 400ml of water, stock cube or pot, apricots and frozen spinach. I also know it is available on Amazon, hope you find some. Sprinkle over half of the nutmeg and massage into the lamb ensuring it’s well coated. Serve over a simple Couscous-Arugula Salad. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Great recipe! The apricots and tomatoes add a good amount of sweetness without overpowering the dish and whilst it may seem like a long list of spices on the ingredients list, if you’re a regular cook or baker you probably have them in your cupboard already and it’s worth it for the maximum flavour punch they bring to this dish. 5. Food lover, Cocktail Drinker and Karaoke Diva, Pavlova with Spiced Figs and Ginger Cream, Thai Inspired Sweet Potato and Coconut Soup. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Heat half of the oil in a large fry pan and add half of the lamb. Recipe by Cooking Light December 2011 Save Pin Print. Send Text Message . 7. Step 3. ( Log Out / Change ). 6. Soak the chickpeas overnight. Bring to the boil. Rub the Harissa paste into the lamb shanks and season them with salt and pepper. Change ). Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. 3. I picked a couple of lamb shanks recently in the reduced section as they were a real bargain at almost half their usual price. (You can prepare up to this stage the day before. Ideal. I haven’t come across it before. Cool, cover and refrigerate. Tweet. I cobbled this recipe together to create something with a Moroccan feel, but without following any particular recipe. Preheat the oven to 160C/Gas 3/fan oven 140C. Drain and transfer chickpeas to slow cooker. 1. Foodie living in London, sharing my recipes & adventures with the world. 4 lamb shanks Slow Cooked Moroccan Lamb with Chick Peas. oil Tip: To cook these in the oven, simply use a frying pan to brown the meat and onions and transfer the meat to a cassarole dish with a tight fitting lid. Add the tomatoes, stock and honey and add the lamb shanks back to the cooking pot, coat the lamb in the sauce. Bring to the boil, simmer for 45 minutes and drain. Bring back to simmering point before starting step 4.). Lamb shanks with chickpeas & Moroccan spices . Enter your email address to follow this blog and receive notifications of new posts by email. Remove and set aside. Put the lid on the casserole dish and place in the oven. When I do a weekend shop and I haven’t quite decided what I want to cook sometimes I’ll go along to the supermarket, see what’s on sale or special offer and base my Sunday lunch around what I find.
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