This slow cooking lamb shank tagine will melt in your mouth. Filled with spices, pumpkin and toasted almonds, this tasty casserole is the perfect way to warm up.
Serves44
Cook time2 hr 15 mins2 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp olive oil
4 Coles Australian Lamb Shanks
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 tsp ground ginger
2 cinnamon sticks or quills
2 red onions, cut into wedges
4 cups (1L) chicken stock
400g can chickpeas, rinsed, drained
800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tbs honey
1/2 cup (80g) toasted natural almonds, coarsely chopped
coriander leaves, to serve
cooked couscous, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Heat the oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
Step 2
Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.
Step 3
Add the chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
Step 4
Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.
800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
1 tbs honey
1/2 cup (80g) toasted natural almonds, coarsely chopped
coriander leaves, to serve
cooked couscous, to serve
Description
This slow cooking lamb shank tagine will melt in your mouth. Filled with spices, pumpkin and toasted almonds, this tasty casserole is the perfect way to warm up.
Method
Step 1
Preheat oven to 150°C. Heat the oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
Step 2
Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.
Step 3
Add the chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.
Step 4
Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.
