recipes
Moroccan style lamb shank on a bed of couscous
Ingredients
For the lamb
- 4 hind lamb shanks
- 100g tomato paste
- 100ml natural yogurt
- 1 tbsp mint
- 1 tbsp coriander
- 1 tbsp cumin
- 2 tbs honey
- 500ml chicken stock
- 500ml white wine
For the couscous
- 200g couscous
- 50g tomato paste
- 1 tbs mint
- 1 tbsp coriander
- 1 tbsp cumin
- ½ tsp chili
- 2tbs honey
- 350ml chicken stock
- 2 drops orange blossom water
- Knob of butter
For the lamb
- 4 hind lamb shanks
- 100g tomato paste
- 100ml natural yogurt
- 1 tbsp mint
- 1 tbsp coriander
- 1 tbsp cumin
- 2 tbs honey
- 500ml chicken stock
- 500ml white wine
For the couscous
- 200g couscous
- 50g tomato paste
- 1 tbs mint
- 1 tbsp coriander
- 1 tbsp cumin
- ½ tsp chili
- 2tbs honey
- 350ml chicken stock
- 2 drops orange blossom water
- Knob of butter
Method
Combine tomato paste, white yogurt, mint, coriander, cumin, honey. Rub the mixture to the lamb and leave to marinade for at least 4 hours. Transfer to an ovenproof dish, add the stock and wine, cover and bake for 2 hrs in hot oven.
Combine tomato paste, garlic, chili, mint, coriander, cumin, and honey in a sauce pan and fry the herbs, add the chicken stock and the orange blossom water. Once the mixture is rolling add the couscous, when all the liquid is absorbed take off the heat and cover. Add the knob of butter, stir well with a fork before serving. Serve the lamb with its own jus on a bed of couscous sprinkled with almond flakes and sesame seeds.
|Combine tomato paste, white yogurt, mint, coriander, cumin, honey. Rub the mixture to the lamb and leave to marinade for at least 4 hours. Transfer to an ovenproof dish, add the stock and wine, cover and bake for 2 hrs in hot oven.
Combine tomato paste, garlic, chili, mint, coriander, cumin, and honey in a sauce pan and fry the herbs, add the chicken stock and the orange blossom water. Once the mixture is rolling add the couscous, when all the liquid is absorbed take off the heat and cover. Add the knob of butter, stir well with a fork before serving. Serve the lamb with its own jus on a bed of couscous sprinkled with almond flakes and sesame seeds.
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