Moroccan Spiced Lamb Shanks with Fragrant Turmeric Couscous

20 May

This recipe is incredibly easy to make yet it bursts with flavour and is a delight to the senses, visually and texturally. The deep, rich, spicy melt-in-your-mouth lamb is a perfect match with the slightly sweet, refreshingly tangy and occasionally crunchy, fragrant couscous. Try to pack all the elements into one mouthful and you’ll see what I mean when the pomegranate seeds pop!

My tastebuds are on an amazing journey as I eat my way through the David Bitton range of gourmet products. For more recipes and inspiration, don’t forget to bid on the David Bitton A French Inspired Cafe Cookbook gift pack to help raise money for OzHarvest!

4 lamb shanks

1 medium onion diced

David Bitton Moroccan Spice

Extra virgin olive oil

Water

Natural yoghurt

Fry the lamb shanks on high heat in a deep saucepan with some olive oil until they become golden brown on all sides. Add the onion and fry until golden, stir through 3 heaped tablespoons of David Bitton Moroccan Spice and fry until fragrant.

Add enough water to loosen the paste so that it coats the lamb shanks. Stir well, turn down the heat and allow to simmer for 2 hours with the lid on. Check occasionally, stir to prevent the paste sticking to the saucepan and add more water as needed. Serve with a dollop of natural yoghurt and couscous.

Pomegranate seeds

Fresh mint leaves

Sultanas

Pistachios

1/2 a heaped teaspoon of turmeric powder

1 cup of couscous

1 cup of water

1/2 a teaspoon of salt

Extra virgin olive oil

Pour the water into a saucepan, add the salt and turmeric and bring to the boil. Remove from the heat, stir through the couscous and sultanas, cover with a lid and leave for 2 minutes or until the water is absorbed. Fluff up with a fork, add a splash of olive oil and more water if needed and return to a low heat. Stir with a fork to separate the grains.

Serve topped with pomegranate seeds, fresh mint leaves and pistachios.

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