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Lamb shank, pumpkin and almond tagine
Lamb shank, pumpkin and almond tagine
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Transform excess lamb into indulgent golden lamb pot pies.
Ingredients:
  • 9.20 gm olive oil
  • 4 Lamb Shanks
  • 5.00 gm sweet paprika
  • 2.50 gm ground ginger
  • 2 cinnamon sticks or quills
  • 2 red onions, cut into wedges
  • 1l chicken stock
  • 400g can chickpeas, rinsed, drained
  • 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 28.60 gm honey
  • 80g almond
  • Coriander leaves, to serve
  • Cooked couscous, to serve
Instructions:
  • Preheat the oven to 150C. In a large casserole dish over medium heat, heat oil until shimmering. Sear half of the lamb shanks for 5 mins until evenly browned. Transfer to a plate and repeat with the remaining lamb shanks.
  • Sprinkle in cumin, ground coriander, paprika, ginger, and cinnamon. Cook while stirring for 1 minute until fragrant. Add the lamb back to the dish along with the onion and stock. Bring to a boil. Cover and bake for 1¾ hours until the lamb is tender and easily comes off the bone.
  • Combine the chickpeas, pumpkin, and honey in the dish and cook for an additional 15 minutes, or until the pumpkin is tender.
  • Place the tagine in individual serving bowls, then generously top with almonds and fresh coriander leaves. Enjoy with a side of fluffy couscous.

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