Name: Tunisian spiced lamb with pumpkin couscous
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 1
Cuisine: african
Ingredients: 60ml (1/4 cup) olive oil; 6 lamb shanks, French trimmed; 2 red onions, halved, thinly sliced; 3 garlic cloves, crushed; 2 cinnamon sticks; 7.50 gm ground cumin; 2 tsp ground coriander; 5.00 gm ground paprika; Large pinch of saffron threads; 1L (4 cups) beef stock; 2 x 400g cans cherry tomatoes; 32.00 gm brown sugar; 125.00 ml chopped fresh coriander; 125.00 ml chopped fresh mint; 800g Butternut pumpkin, peeled, cut into 3cm pieces; 380g (2 cups) couscous

Tunisian spiced lamb with pumpkin couscous

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Prep Time:
10 minutes

Cook Time:
140 minutes

Total Time:
150 minutes

Experience the flavorful essence of herbs and spices in this succulent lamb dish.

Ingredients:

60ml (1/4 cup) olive oil
6 lamb shanks, French trimmed
2 red onions, halved, thinly sliced
3 garlic cloves, crushed
2 cinnamon sticks
7.50 gm ground cumin
2 tsp ground coriander
5.00 gm ground paprika
Large pinch of saffron threads
1L (4 cups) beef stock
2 x 400g cans cherry tomatoes
125.00 ml chopped fresh coriander
125.00 ml chopped fresh mint
800g Butternut pumpkin, peeled, cut into 3cm pieces
380g (2 cups) couscous

Instructions:

Preheat your oven to 180°C. In a flameproof casserole dish, heat 1 tablespoon of oil over medium-high heat. Brown the lamb in two batches, turning occasionally, for about 5 minutes. Transfer the browned lamb to a large bowl.
In the same dish, add the remaining oil and sauté the onion until soft, about 5 minutes. Add garlic, cinnamon, cumin, coriander, paprika, and saffron. Stir for 1 minute until fragrant. Mix in stock, tomato, sugar, half of the fresh coriander, and half of the mint. Bring to a boil, then season to taste.
Place the succulent lamb in the dish and cover it before baking for 1 hour 30 minutes. Then, add the pumpkin, cover again, and bake for an additional 30 minutes until the pumpkin is tender.
Place the lamb and 2 cups of sauce in a heatproof bowl and cover to keep warm. Mix in the couscous with the pumpkin mixture until combined. Cover and let sit for 5 minutes or until liquid is absorbed. Serve by dividing among bowls and topping with the lamb, sauce, and remaining coriander and mint.

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