Join now!

Moroccan Lamb Shanks

A favourite of Challengers. Who doesn't like lamb shanks right? For those cutting carbs and looking to strip fat faster, skip the couscous and double the pumpkin and capsicum.

Time
4 hours
Serves
4
Calories
298

Ingredients

  • 4 small lamb shanks
  • 1 onion
  • 3 tsp cumin
  • 3 tsp ground coriander seed
  • 1 tsp ground cardamom seed
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 can (400g) crushed tomatoes
  • 12g sultanas
  • 30g dried apricot, chopped
  • ½ a 400g tin drained chickpeas, drained
  • 150g red capsicum, chopped
  • 2 cups pumpkin, cubed
  • 15g slivered almonds
  • 50g couscous

Method

  1. You can add all ingredients in a pot on the stove or in the oven or a slow cooker and simmer for 4 hours or more, but for more flavour follow the following method.
  2. Over a high heat, brown the lamb and remove from the pot.
  3. Place the capsicum skin side down until just charred. Then add the onion and pumpkin and brown then remove.
  4. Place the spices in the pan until fragrant then add all ingredients except for the almonds, couscous, half the apricots and sultanas and simmer for 4 hours or more.
  5. 10 minutes before serving add the sultanas and apricot and place the couscous in a bowl and cover with boiling water and cling wrap and leave for 5 minutes.
  6. Break up the couscous, season with salt, serve with the lamb shank mix and sprinkle with almonds.