Lamb shank, pumpkin and almond tagine

Coles Magazine - May 2016 - Page 11
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 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

  1. 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.
  2. 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.
  3. Add the chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
  4. Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.

Vic Lic

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