MOROCCAN-STYLE LAMB SHANKS WITH CHICKPEAS

THIS HEARTY, SLOW-COOKED LAMB DISH IS MELTINGLY TENDER AND FULL OF SMOOTH AND SPICY NORTH AFRICAN FLAVOURS. MANY MOROCCAN DISHES ARE ALL ABOUT THE SPICES AND THIS DISH IS NO EXCEPTION, FROM THE CUMIN AND NUTMEG TO THE CORIANDER AND CINNAMON. ADDING DRIED APRICOTS AND CHICKPEAS GIVES YOU A MEAL WITH STRONG, FRAGRANT TASTE COMBINATIONS. AS EACH SHANK IS ONE PORTION, SERVING IS A BREEZE.

STOVE TOP – LARGE POT WITH LID (OR A TAGINE)

1 onion, chopped

1 tsp olive oil

2 cloves garlic, finely chopped

2 tsp ground cumin

4 tsp harissa blend

2 tsp ground coriander

½ tsp ground nutmeg

1 tsp ground cinnamon

100g tomato paste

1 × 400g can chopped tomatoes

3 cups chicken stock

4–6 lamb shanks (depending on size)

salt and pepper to taste

1 × 400g can chickpeas, drained and rinsed

1 cup chopped carrots (or whole if preferred)

3 green peppers, roughly chopped

8 dried apricots, halved

2–3 Tbsp slivered almonds, roasted

4 Tbsp fresh coriander

4 Tbsp plain yoghurt

1.Preheat the oven to 170°C.

2.Add the onion, olive oil and garlic to a large pot and sauté until the onion is softened and starting to brown. Stir in the spices and toast for 1–2 minutes. Stir in the tomato paste, chopped tomatoes and stock. Allow to simmer for a few minutes.

3.Season the lamb shanks generously with salt and pepper and add to the pot. Stir to ensure that the shanks are well coated. Cover partially with the lid. (If using a tagine, cover with the conical lid.) Simmer for approximately 2½ hours, turning the shanks occasionally to keep them moist (the dish will be ready when the meat falls off the bone). Add the chickpeas, carrots, green peppers and apricots. Stir to combine and simmer for a further 30 minutes.

4.Sprinkle with the almonds and coriander and serve with the yoghurt.