Spiced Slow-Cooked Lamb
- 4 lamb shanks (or a leg of lamb)
- oil
- 2 onions, sliced
- 1 tsp turmeric
- 2 tsp grated fresh ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 dried chilli
- 2 Tbsp honey
- 1/4 cup Marsala
- 2 Tbsp soy sauce
- 6 cloves garlic (whole)
- 2 cup water
- 1/2 cup lentils
- 1 1/2 cup couscous
- 1 1/2 cup boiling water
- 1 Tbsp pine nuts
- 1 Tbsp slivered almonds
- 1 Tbsp pistachios
- 3-4 cardamom pods, crushed
- 60g butter
Heat the oil in a large pot and brown the lamb. Remove to one side. Cook the onions until transparent; add spices and stir for one minute. Add honey, Marsala, soy sauce, garlic, water, lentils and lamb. Bring to a simmer. Place in oven at 140 C. Cook for 2-3 hours (meat should be nearly falling off the bone). Couscous: add boiling water to couscous. Cover and stand 5 mins. Toast nuts in a large pan with cardamom. Stir couscous and butter through.