Created by ImPat on September 29, 2019
Step 1: Heat the oil in your camp oven.
Step 2: Cook the first lot of lamb shanks browning them, and turning occasionally to make sure they are thoroughly browned.
Step 3: Transfer them into another pan to keep them warm while cooking the second lot.
Step 4: Add the garlic, dates, onion, sweet potato, and carrot into the camp oven and cook for five minutes and then add in the previously browned lamb shanks.
Step 5: Pour the two tins of lentils in on top as well as the chicken stock to help create a broth.
Step 6: Add your ground cumin, turmeric, paprika and cinnamon stick.
Step 7: Put your camp oven lid back on and cook for 2 and half hours checking throughout, if it’s getting too dry feel free to add some more stock.
Step 8: Serve on a bed of couscous with a topping of fresh coriander and enjoy.