Lamb Shank, Pumpkin & Almond Tagine
Created by ImPat on May 21, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 2 1/4h
- Recipe #23799
Ingredients
- 2 teaspoon olive oil
- 4 shanks (1.6 kilogram) lamb
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon ground ginger
- 2 cinnamon sticks (or quills)
- 2 red onions, cut into wedges
- 4 cups chicken stock (1 litre)
- 1 can (400 gram) garbanzo beans (chickpeas, rinsed and drained)
- 800 grams pumpkin (butternut pumpkin, peeled, deseeded and cut into 3cm pieces)
- 1 tablespoon honey
- 1/2 cup almonds (toasted natural almonds, 80 grams, coarsely chopped)
- Coriander leaves, to serve
- Cooked couscous, to serve
How to Make
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Step 1: Preheat oven to 150C.
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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.
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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.
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Step 4: Bake covered for 1 3/4 hours or until the lamb is falling of the bone.
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Step 5: Add the chickpeas, pumpkin and honey to the dish and cook for a further 15 minutes or until pumpkin is tender.
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Step 6: Divide tagine among serving bowls and sprinkle with almonds and coriander leaves and serve with cooked couscous.
Nutritional Facts
- 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