Moroccan-Style Lamb Shanks with Apricots Best Dishes
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| Moroccan-Style Lamb Shanks with Apricots |
"This is a excellent, smooth and pretty brief model of lamb tagine I made on Valentine's Day. For an proper sense we ate it with our palms--it became a entire hit!"
Ingredients :
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- four cloves garlic, beaten
- 1 candy potato, peeled and diced
- 2 (1 pound) lamb shanks
- 1 (14.4 ounce) can chopped canned tomatoes
- 1 1/4 cups chopped dried apricots
- 1 half of teaspoons harissa
- salt and pepper to flavor
- 2 tablespoons slivered almonds
- 1 cup quick-cooking couscous
- 2 tablespoons more-virgin olive oil
Instructions :
| Prep : | Cook : 2M | Ready in : |
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- Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and prepare dinner till they release their aroma for approximately 1 minute. Stir within the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and prepare dinner for 5 minutes, stirring every so often so potatoes don't stick.
- Put the lamb shanks in the pot and brown on all aspects, about eight mins. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, upload a splash of water. Bring to a boil, then lower warmness and cowl. Simmer until meat is gentle and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
- Heat a small skillet over low heat and add the slivered almonds. Stir and cook dinner till almonds are gently browned, about five mins. Remove from warmness and set apart.
- Place couscous in a massive bowl and slowly pour in lukewarm water until simply included. Let sit till water is absorbed, approximately 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.
Notes :
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