7/29/2019 Moroccan Lamb Shanks Recipe

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Moroccan Lamb Shanks with Cous-cous/mash potato/rice

Ingredients:

2 Lamb Shanks (buy from Giant, cheapest there)

1 Yellow Onion

2 Carrots

3 Cloves of Garlic (cloves means the smaller parts not the entire head/bulb)

1 teaspoon Tumeric Powder

1 teaspoon Paprika

2 teaspoons Ground Cumin

100 grams pitted dates (I used the chinese dried ones instead, I couldn't findthe ang moh type)

2 cinnamon sticks

1 litre chicken stock

600 grams Sweet Potato

Salt

Black Pepperss

Couscous:

You can find it in Carrefour and you can make it according to the instructions

on the packaging. Usually you only need to put water in and let it boil. But I

suggest you replace it with mash potatoes/rice instead. I didn't like the cous

cous hahaha

Mash potato:

Boil potatoes until soft and peel them. Mash them with a fork (I forgot if there

was a masher in Ascot but I think they probably do) and add butter, salt and

pepper to taste. Don't need gravy since you already have the lamb shank

gravy.

7/29/2019 Moroccan Lamb Shanks Recipe

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Lamb Shank:

1.Lightly brown the lamb shanks in oil for about 5-10 minutes in a large

pot. (as long as it looks more brown instead of raw on the outside).

Take it out and leave it aside.

2.Chop onions and sweet potaoes into chunks/cubes (don't have to be

very small in size)

3.Fry the chopped onions, carrots and garlic together until the aroma

comes out in the same large pot (you can reuse the oil you used to

brown the shanks). About 5-7 minutes on medium heat

4.Add turmeric, paprika, cumin, dates and cinnamon sticks into the pot

and combine the ingredients

5.Pour the chicken stock into the pot and let it come to a boil (you can

turn up the heat to help it boil)

6.Put in the previously browned lamb shank and put the lid on the pot and

let it bubble away for 2.5 - 3 hours on low heat (remember to turn

down the heat to like notch 1 or 2 . You only want it to slowly simmer

until the water reduces into a thick sauce. You can add more chicken

stock if it is too dry but I didn't have to the other time)

7.When the sauce reduced after 2.5 - 3 hours, put in the sweet potatoes

8.Simmer for another 8 minutes for the sweet potatoes to soften abit

9.Add in salt and black pepper according to preference (not too salty cuz

the thick sauce will slowly build up on your taste buds after awhile)

10.To plate the food, use the bowls in Ascott (very nice Gelare ice cream

scoop type of shape) as a mould to contain the rice/mash and cup the

nicely moulded rice on the deep plate. Put the lamb shank over the

rice and drizzle some gravy over