Middle Eastern-Style Lamb Shanks

czwartek, 13 lutego 2014

Middle Eastern-Style Lamb Shanks

Time: 1 hrs 55 mins

Ingredients

  • 2 tablespoons olive oil
  • 4 large lamb shanks (or 8 small)
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 3 cups chicken stock
  • 1 (400 g) can diced tomatoes
  • fresh coriander leaves, to serve
  • Greek yogurt, to serve

Directions

  • 1 Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.
  • 2 Add the onion and garlic, and cook gently for about 5 minutes or until soft.
  • 3 Add the spices and cook, stirring, for about 30 seconds.
  • 4 Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
  • 5 Reduce the heat to a medium-low simmer and cook for one hour covered.
  • 6 Uncover and cook a further 30 minutes or until the lamb is tender.
  • 7 Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
  • 8 Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
  • 9 Sprinkle with fresh coriander leaves and serve with yogurt on the side.

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