This delicious take on lamb is a must try for something new this week. With ground cumin and harissa paste to add a spicy kick to the meat, this lamb dish is full of flavor and makes a great alternative to your usual lamb recipe. Harissa is a North African hot chilli pepper paste made of roasted red peppers, hot chilli peppers, garlic and herbs and gives the lamb shanks a really spicy flavour. Cooked in a pot with chicken stock, chopped tomatoes and chick peas, the meat becomes really tender along with the carrots. Serve this dish up with couscous and a sprinkle of coriander. This dish serves four, so it’s a great one to try for your next dinner party.
- 4 lamb shanks
- 2tsp ground cumin
- 1tbsp ground coriander
- 2tbsp olive oil
- 2 red onions, sliced
- 2tbsp harissa paste
- 600ml chicken stock
- 500g carrots, cut into sticks
- 200g can chopped tomatoes
- 400g can chickpeas, drained
- Coriander leaves, to serve
To make this lamb recipe, heat the oven to 160°C or Gas Mark 3. Season the lamb shanks with salt and ground black pepper, then sprinkle over the cumin and coriander.
Heat the oil in a large, flameproof casserole and add the lamb shanks. Cook for 10 mins, turning to brown all over.
Add the red onions and cook for a few mins. Stir in the harissa paste, chicken stock, the carrots and canned tomatoes and bring to the boil.
Cover with a lid and cook in the oven for 2 hours, until the meat is tender
5 Add the chickpeas and warm through on the hob for a few mins. Sprinkle with coriander. Serve with couscous, if you like.