elizabeth

(based on a Nigella Lawson recipe)

Spiced Slow-Cooked Lamb

4 lamb shanks (or a leg of lamb)
oil
2 onions, sliced
1 tsp turmeric
2 tsp grated fresh ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 dried chilli
2 Tbsp honey
1/4 cup Marsala
2 Tbsp soy sauce
6 cloves garlic (whole)
2 cup water
1/2 cup lentils
1 1/2 cup couscous
1 1/2 cup boiling water
1 Tbsp pine nuts
1 Tbsp slivered almonds
1 Tbsp pistachios
3-4 cardamom pods, crushed
60g butter

Heat the oil in a large pot and brown the lamb. Remove to one side.
Cook the onions until transparent; add spices and stir for one minute.
Add honey, Marsala, soy sauce, garlic, water, lentils and lamb. Bring
to a simmer.
Place in oven at 140 C. Cook for 2-3 hours (meat should be nearly
falling off the bone).
Couscous: add boiling water to couscous. Cover and stand 5 mins.
Toast nuts in a large pan with cardamom. Stir couscous and butter
through.

Note: Tbsp are Australian (20ml)
--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/