Ohhhhh! This tagine is a winner. Perfect for cold nights.
Lamb shank tagine with pistachio couscous
4 lamb shanks (frenched by your butcher)
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp ground ginger
2 spanish onions, finely chopped
3 garlic cloves, finely chopped
350ml chicken stock
1 cinnamon stick
1 tbs honey
1/2 tsp harissa
400g tin organic chickpeas, drained & washed
1/4 cup fresh coriander leaves
For the couscous –
2 cups couscous
1 cup chicken stock
1 tbs olive oil
Juice of 1 lemon
1 handful fresh mint, chopped
1 handful fresh parsley, chopped
1/4 cup pistachios, chopped
1/4 cup currants (optional)
- Pre heat oven to 160C.
- Toast the fennel, coriander and cumin seeds until fragrant, then grind in a mortar & pestle.
- Season the shanks with salt.
- Heat a good slug of oil in a large tagine or a oven proof casserole dish and brown the lamb shanks well until golden on all sides. Remove the shanks from the pan.
- Add the spices + the ginger to the pan and cook for a minute. Add the onions and the garlic and stir & cook for a few more minutes.
- Add the lamb shanks back to the pan and immerse them well into the mixture.
- Pour over the chicken stock and add the honey, cinnamon & harissa.
- Bring to a simmer, cover and bake in the oven for 2 hrs.
- When cooked, shred the lamb into the sauce, discarding the skin, bones & any sinewy bits.
- Stir in the chickpeas.
- To make the couscous, heat the stock in a saucepan to a simmer and pour in the couscous and oil. Put the lid on the saucepan & let the couscous sit for 5-10 minutes.
- Fluff up the couscous with a fork and stir through the rest of the ingredients.