Theres no better time for lamb shanks, and this recipe includes instructions for cooking in a stockpot as well as a slow cooker, casserole and pressure cooker.
- Heat the oil in a stockpot or flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
- Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 minutes. Add the cumin, turmeric, paprika and cinnamon and cook, stirring, for 30 seconds or until aromatic. Stir in the stock.
- Add the lamb and stir to coat. Cover and bring to the boil. Reduce heat to low. Simmer for 1 hour.
- Add sweet potato, lentils and dates. Increase heat to high. Cook, uncovered, for 30 minutes or until the lamb is tender. Set aside for 10 minutes to rest. Season with salt and pepper.
- Divide the couscous among serving dishes. Top with the lamb and sauce. Sprinkle with coriander leaves to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set