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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven. Ingredients:
3 tablespoons olive oil |
1 kg lamb shank |
1/4 cup plain flour (seasoned) |
2 onions, sliced |
1 large green capsicum, cored & sliced |
1 fennel bulb, sliced |
1 tablespoon fresh ginger, grated |
3 garlic cloves, crushed |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
500 ml chicken stock |
1 pinch saffron thread |
2 teaspoons sambal oelek |
1 1/2 teaspoons honey |
freshly ground salt & pepper, to taste |
1 cup dried apricot, chopped |
parsley, to serve |
Directions:
1. Preheat oven to 150°C.
2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
4. Add ginger, garlic, coriander and cumin, and mix well.
5. Add stock, saffron, sambal, honey, seasonings and apricots.
6. Return lamb to pot, stir, cover.
7. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
8. Serve with rice or mashed potato, sprinkled with fresh parsley.
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