Moroccan Spiced Lamb or Lamb Shanks W. Lemon, Prunes and Saffron

Name: Moroccan Spiced Lamb or Lamb Shanks W. Lemon, Prunes and Saffron
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 lamb shanks; 1.5 tbsp flour; 80 ml olive oil; 2 onions; 3 garlic cloves; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground ginger; 1.5 tsp paprika; 2 tsp harissa; 2 tbsp sugar; 6 cup hot beef stock; 3 slice lemon zest; 400 g chopped tomatoes; 1 pinch saffron thread; 250 g pitted prunes; 0.25 cup coriander leaves

Lamb, lemon zest and prunes come together in this dish, fragrant with saffron and cumin and simmered on the stove.

1 hr 40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
Season lamb with salt and pepper, dust lightly with flour. Heat half oil in pan and brown lamb. (Do this in batches if necessary so the meat does not "stew").
2
Remove lamb and set aside. Heat remainder of oil and brown onions. Add garlic, cumin, coriander, ginger, paprika and harissa paste and cook 2 minutes.
2 min
3
Add remaining flour, sugar, stock, lemon and tomatoes. Bring to boil. Return lamb to dish, bring back to boil, then reduce heat to low and simmer for 30 minutes covered.
30 min
4
Uncover and simmer a further 1 hour turning meat occasionally. Combine saffron with a little hot water to infuse.
60 min
5
Skim excess fat from surface increase heat to medium-high and add saffron water. Cook further 30 minutes.
30 min
6
In last 5 minutes of cooking add prunes. Sauce should be thick and meat very tender. Sprinkle over fresh coriander and serve.
5 min