I first made this dish in London when I had just given birth to my daughter. I was obsessed with Nigella Lawson at the time and watched her cooking show religiously every night at 5pm on the BBC. Her highness, the Domestic Goddess, made my day a little more bearable after the shock of parenthood, which wasn’t all it was cracked up to be. But I digress . . . Moroccan Lamb Shanks – this was a dish I could whip up with little preparation (even the night before) and it was delicious and made me look like a perfect mother/wife/parent. I have tweaked it a bit over the years to suit my family and my own tastes. It rocks with some toasted almonds sprinkled over the top at the end. Here it is:
What You Need:
8 lamb shanks
2 spanish onions
4 cloves of garlic
1 tablespoon turmeric
1 teaspoon ginger
1/2 teaspoon chilli
2 teaspoons cinnamon
1/2 teaspoon cumin
1/4 teaspoon nutmeg
3 tablespoons Golden Syrup or honey
3 tablespoons soy sauce
3 tablespoons marsala
1 cup red lentils
1 cup chopped green beans
1/2 cup toasted flaked almonds and freshly chopped coriander
What to Do:
Brown the shanks in a sprinkle of olive oil in a very large, deep frypan. Remove and sit on a plate.
Finely chop the onions and garlic and saute in the deep pan with a little more oil. Add the spices – turmeric, ginger, pepper, salt, chilli, cinnamon, cumin and nutmeg. Then add the honey, soy and marsala.
Pop the shanks back in the pan and add water till the shanks are almost covered. Bring to the boil, then put a lid on the pan and simmer for 1 hour.
Add the lentils and the green beans and cook for a further 20 mins (without the lid). Make sure the lentils are cooked and the sauce has thickened.
Serve sprinkled with the toasted almonds and chopped coriander on a bed of cous cous. Delicious!
Image – crumbblog.com