North African Lamb Shank Stew
2 h. 45 min.
The lamb makes this a protein-rich dish, while cumin promotes digestion, and turmeric contains powerful nutrients like beta-carotene, vitamin C and calcium.
This dish gains its incredible flavor from its spices as well as its long cooking time of almost 3 hours. Make sure to leave plenty of time to prepare this, as less time on the stove will yield a less flavorful final product.
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- 2 Tbsps olive oil
- 4 lamb shanks
- 2 onions (sliced)
- 2 cloves garlic cloves (crushed)
- 1 tsp ground cinnamon
- 1 tsp Cumin powder
- 1 tsp Ginger powder
- 1 tsp Turmeric
- 10 Date (halved)
- 2 cups canned, chopped tomatoes
- lamb stock
- freshly ground peppers
Preheat the oven to 150°C (130° fan) 300°F gas 2.
Heat the oil in a frying pan and brown the lamb shanks on all sides.
Place in a large casserole dish with the onions, garlic, spices, dates, tomatoes and enough stock to just cover the meat.
Cover and cook for 2-2 1/2 hours until the meat is tender. Season to taste with salt and pepper.
Garnish with thyme sprigs and chopped coriander.