Lamb Shank, Pumpkin & Almond Tagine
Recipe: #23799
May 21, 2016
Categories: Lamb/Mutton, Almond, Pumpkin, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, more
"Love lamb and this recipe was in the May edition magazine from one of our national supermarkets."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (809.3 g)
- Calories 1382.1
- Total Fat - 103.3 g
- Saturated Fat - 41.9 g
- Cholesterol - 360 mg
- Sodium - 269.2 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 8.7 g
- Sugars - 16.1 g
- Protein - 78.8 g
- Calcium - 242.4 mg
- Iron - 11.5 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 150C.
Step 2
Heat the oil in a large casserole dish over medium heat and add half the lamb shanks and cook, turning, for 5 minutes or until brown all over and transfer to a plate and repeat with remaining lamb.
Step 3
Add cumin, ground coriander, paprika, ginger and cinnamon to the dish and cook stirring, for 1 minute or until fragrant and then return the lamb to the dish with onion and stock and bring to the boil.
Step 4
Bake covered for 1 3/4 hours or until the lamb is falling of the bone.
Step 5
Add the chickpeas, pumpkin and honey to the dish and cook for a further 15 minutes or until pumpkin is tender.
Step 6
Divide tagine among serving bowls and sprinkle with almonds and coriander leaves and serve with cooked couscous.
Tips
No special items needed.
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