Lemon & coriander couscous
Impress your friends with this zesty couscous side salad
Lamb shanks with chickpeas & Moroccan spices
- Preparation and cooking time
- Prep: -
- Cook:
- Ready in 4 hrs, plus soaking time for chickpeas
- More effort
- Serves 4
Skip to ingredients
- 175g dried chickpeas
- 2 tbsp olive oil
- 4 lambshanks (medium)
- 2 medium onionschopped
- 2 tsp finely chooped fresh root ginger
- 3 garlic clovesfinely chopped
- 2 fresh green chilliesseeded and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 2 large tomatoespeeled, seeded and chopped
- pinch of saffronstrands
- 2cm/0.25in piece of cinnamon stick
- 450g carrotscut into thick slices
- 140g ready-to-eat dried apricots
- 1 tsp clear honey
To serve
- 50g blanched almondsfried in butter until browned
- chopped fresh coriander
Nutrition: per serving
- kcal653
- fat27g
- saturates10g
- carbs55g
- sugars1g
- fibre11g
- protein50g
- salt0.47glow
Method
step 1
Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
step 2
Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
step 3
Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
step 4
Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
