|Source Image: Taste.com.au|
2 teaspoons olive oil
4 Coles Australian Lamb Shanks
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoons ground ginger
2 cinnamon sticks or quills
2 red onions, cut into wedges
4 cups (1L) chicken stock
400g can chickpeas, rinsed, drained
800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tablespoon honey
1/2 cup (80g) toasted natural almonds, coarsely chopped
Coriander leaves, to serve
Cooked couscous, to serve
- Preheat oven to 150C. Heat the oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
- Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.
- Add the chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
- Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.