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Moroccan-style lamb shanks with pumpkin recipe
Moroccan-style lamb shanks with pumpkin recipe
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Prep Time:
15 minutes
Cook Time:
510 minutes
Total Time:
525 minutes
Tender, succulent spiced slow-cooked lamb - irresistible!
Ingredients:
  • 18.20 gm olive oil
  • 4 Lamb Shanks
  • 800g can diced tomatoes
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, thinly sliced (optional)
  • 40.00 ml thinly sliced preserved lemon
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 1kg Kent pumpkin, peeled, cut into wedges
  • Steamed couscous, to serve
  • Mint leaves, to serve
Instructions:
  • Heat the oil in a large frying pan until sizzling. Cook the lamb, turning occasionally, for 5-6 mins until beautifully browned on all sides.
  • In a slow cooker, mix together tomato, onion, garlic, chili (if desired), preserved lemon, cumin, coriander, and 1 cup (250ml) water. Add the lamb, season well, cover, and cook on low for 4 hours.
  • Combine the pumpkin with the tomato mixture in the slow cooker and mix well. Cook on low for 4 hours until the pumpkin is tender and the lamb is falling off the bone. Transfer the pumpkin and lamb to a plate and cover with foil to keep warm.
  • Simmer the tomato mixture in the slow cooker on high for an additional 15-20 minutes, or until slightly thickened. Add back the lamb and pumpkin, and gently mix everything together.
  • Serve the lamb mixture over the couscous in individual bowls. Season to taste and garnish with fresh mint.

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