Moroccan Spiced Lamb Or Lamb Shanks W. Lemon, Prunes And Saffron

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 lamb shanks, frenched
• 1 1/2 tablespoons flour
• 80 ml olive oil
• 2 onions, chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 1/2 teaspoons paprika
• 2 teaspoons harissa or 2 teaspoons minced red chilies
• 2 tablespoons sugar
• 6 cups hot beef stock
• 3 slices lemon zest
• 400 g chopped tomatoes
• 1 pinch saffron thread
• 250 g pitted prunes
• 1/4 cup coriander leaves, roughly chopped

Recipe

• 1 season lamb with salt and pepper, dust lightly with flour.
• 2 heat half oil in pan and brown lamb. (do this in batches if necessary so the meat does not "stew").
• 3 remove lamb and set aside.
• 4 heat remainder of oil and brown onions.
• 5 add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes.
• 6 add remaining flour, sugar, stock, lemon and tomatoes.
• 7 bring to boil.
• 8 return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered.
• 9 uncover and simmer a further 1 hour turning meat occasionally.
• 10 combine saffron with a little hot water to infuse.
• 11 skim excess fat from surface increase heat to medium-high and add saffron water.
• 12 cook further 30 minutes.
• 13 in last 5 minutes of cooking add prunes.
• 14 sauce should be thick and meat very tender.
• 15 sprinkle over fresh coriander and serve.