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Lamb shanks with chickpeas & Moroccan spices

Lamb shanks with chickpeas & Moroccan spices

Active Ingredients

  • 175 g dried chickpeas
  • 2 tablespoon olive oil
  • 4 lamb shanks (medium)
  • 2 medium onions, chopped
  • 2 tsp finely chooped fresh root ginger
  • 3 garlic cloves, finely chopped
  • 2 fresh green chillies, seeded and carefully chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp newly ground black pepper
  • 1 tsp paprika
  • 2 large tomatoes, peeled, seeded and chopped
  • pinch of saffron strands
  • 2cm/0.25 in piece of cinnamon stick
  • 450 g carrots, cut into thick pieces
  • 140 g ready-to-eat dried apricots
  • 1 tsp clear honey

To serve

  • 50 g blanched almonds, fried in butter till browned
  • chopped fresh coriander


  • STEP 1

    Soak the chickpeas overnight. Drain pipes, tip into a pan and cover generously with fresh cold water. Give the boil, simmer for 45 minutes and drain.

  • ACTION 2

    Heat the oil in a big casserole and brown the lamb all over. Get rid of and set aside. Pour off the majority of the fat, leaving 1 tablespoon in the meal, add the onions and fry for 8-10 minutes up until soft.

  • STEP 3

    Preheat the oven to 160 C/Gas 3/fan oven 140 C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Include half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850 ml/11 ⁄ 2 pints), give the boil and simmer for 5 minutes. Cover and prepare in the oven for 11 ⁄ 2-2 hours up until the chickpeas are really tender. (You can prepare approximately this phase the day in the past. Cool, cover and cool. Remind simmering point before beginning step 4.)

  • STEP 4

    Eliminate from the oven and stir in the staying spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and go back to the oven for 45 minutes-1 hour until the lamb hurts and the veggies prepared. Scatter the almonds and coriander on top.


Canned chickpeas are cooked, so adjust the cooking time. Start at action 2 and omit the chickpeas in step 3, including just 425 ml/0.25 pint water. Add a drained and rinsed 410 g can of chickpeas at the beginning of action 4.

Goes well with

Recipe from Good Food magazine, March 2002

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