| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
|
Sainsbury’s, Sainsbury14 |
3 |
servings |
INGREDIENTS
| 1 |
|
575 gram pac lamb shanks |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Fennel seeds |
| 3 |
|
Whole star anise |
| 1 |
|
Cinnamon stick; broken in half |
| 3 |
|
Carrots; peeled and cut into |
|
|
; 1cm ( 1/2 inch) |
|
|
; dice |
| 2 |
|
Parsnips; peeled and cut into |
|
|
; 1cm ( 1/2 inch) |
|
|
; dice |
| 3 |
sm |
Red onions; peeled and |
|
|
; quartered |
| 1 |
|
Red chilli; finely sliced |
| 1 |
|
Lemon; cut into 5mm ( 1/4 |
|
|
; inch) dice |
| 2 |
|
400 g tins chopped tomatoes |
| 300 |
ml |
Water; ( 1/2 pint) |
| 1 |
ts |
Dried mint |
| 50 |
g |
Unpitted green olives; (2oz) |
| 2 |
tb |
Tamarind paste; (optional) |
| 2 |
tb |
Fish sauce; (optional) |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Preheat the oven to 170 C, 325 F, Gas mark 3.
In a deep sided flameproof large casserole dish seal the lamb shanks until
browned on all sides.
In the meantime place the coriander, cumin, fennel, star anise and cinnamon
on a baking tray and roast for 2 minutes, or until deep brown but not
burnt. Remove and grind to a fine powder.
Add the vegetables to the casserole dish, along with the chilli and lemon,
saute for approximately 5 minutes.
Then add the tomatoes, roasted spices, water, dried mint, olives, tamarind
paste, fish and soy sauce. Bring to the boil then cover and transfer to the
oven and cook for 1 1/2 hours.
Serve immediately with either cous-cous or chunks of crusty bread.
Converted by MC_Buster.
NOTES : A spicy lamb dish ideal served with cous-cous or crusty bread
Converted by MM_Buster v2.0l.
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