Moroccan-Style Lamb Shanks with Apricots

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Moroccan-Style Lamb Shanks with Apricots Empty Moroccan-Style Lamb Shanks with Apricots

Post  EarthsAngel on Wed Jun 16, 2010 2:14 pm


* 2 tablespoons extra-virgin olive oil
* 1 teaspoon cumin seeds
* 1 onion, thinly sliced
* 4 cloves garlic, crushed
* 1 sweet potato, peeled and diced
* 2 (1 pound) lamb shanks
* 1 (14.4 ounce) can chopped canned tomatoes
* 1 1/4 cups chopped dried apricots
* 1 1/2 teaspoons harissa
* salt and pepper to taste
* 2 tablespoons slivered almonds
* 1 cup quick-cooking couscous
* 2 tablespoons extra-virgin olive oil


1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
2. Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
3. Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
4. Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

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