LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add 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 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium
LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
MOROCCAN LAMB SHANKS WITH CHICKPEAS AND DATES
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas, sustenance; and a blend of spices, an undercurrent of warmth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 4h
Number Of Ingredients 18
Steps:
- Soak chickpeas overnight covered in cold water by 2 inches. Drain.
- In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.
- Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.
- Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.
- Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.
LAMB SHANKS WITH APRICOTS AND CHICKPEAS
This stew, inspired by Moroccan tagines, is meant for lamb shanks, but lamb shoulder, cut in large chunks, would also work. As with most braises, this one improves after a night in the fridge, giving the flavors time to meld and deepen. You could even make it a few days before serving. The subtle commingling of onion, saffron and apricots is enchanting. Take the time to soak and cook dried chickpeas, if you can. Using canned is easier, but freshly cooked chickpeas taste far better (and their drained cooking liquid makes a delicious vegetarian broth).
Provided by David Tanis
Categories meat, tagine, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
- Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
- Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
- When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
- To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.
More about "lamb shanks with chickpeas moroccan spices recipes"
MERGUEZ-SPICED LAMB SHANKS WITH CHICKPEAS RECIPE
Web May 17, 2019 Stir in the paprika, black pepper, sugar, allspice and cayenne and cover the merguez spice blend until ready to use. Preheat the oven to 325°. Season the lamb with salt and dredge in the flour,...
From foodandwine.com
From foodandwine.com
MOROCCAN LAMB SHANKS · CHEF NOT REQUIRED...
Web May 25, 2020 4 lamb shanks trimmed 2 teaspoon olive oil 2 medium brown onions sliced 1½ tablespoon plain/all purpose flour 3 fresh garlic cloves crushed 1½ teaspoon sweet paprika 1½ teaspoon ground cumin …
From chefnotrequired.com
From chefnotrequired.com
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
Web Oct 30, 2019 1 15-oz can chickpeas Instructions In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tablespoon olive oil over medium heat until shimmering but not smoking. In the heated oil, saute the …
From themediterraneandish.com
From themediterraneandish.com
MOROCCAN LAMB SHANKS RECIPE - TASTINGTABLE.COM
Web Feb 18, 2022 4 lamb shanks 1 ½ tablespoon harissa paste 1 cup lamb or chicken broth 1 (14-ounce) can chopped tomatoes 1 cinnamon stick 2 teaspoons honey 2 carrots, …
From tastingtable.com
Ratings 30Category Main CourseAuthor Ting DaltonCalories 1203 per serving
From tastingtable.com
Ratings 30Category Main CourseAuthor Ting DaltonCalories 1203 per serving
MOROCCAN-STYLE LAMB AND CHICKPEAS RECIPE | MYRECIPES
Web Nov 17, 2011 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained ½ cup chopped fresh cilantro 1 tablespoon fresh lemon juice Directions Step 1 Heat a large …
From myrecipes.com
5/5 (50)Total Time 40 minsServings 4Calories 430 per serving
From myrecipes.com
5/5 (50)Total Time 40 minsServings 4Calories 430 per serving
SLOW COOKER MOROCCAN LAMB SHANKS - HEALTHY SEASONAL RECIPES
Web Dec 22, 2015 Step 1: Sear lamb shanks Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the lamb shanks and sear, turning occasionally until browned …
From healthyseasonalrecipes.com
From healthyseasonalrecipes.com
MOROCCAN LAMB SHANKS RECIPE | DELICIOUS. MAGAZINE
Web Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside. …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
ROAST LAMB AND CHICKPEAS • TWO PURPLE FIGS
Web Jun 7, 2019 2 1/2 lb lamb chops with bone in 1 teaspoon salt and pepper 1 large yellow onion diced 5 garlic cloves minced 2 teaspoons Moroccan Spice blend Ras elhanout or …
From twopurplefigs.com
From twopurplefigs.com
LAMB SHANKS WITH CHICKPEAS MOROCCAN SPICES RECIPES RECIPE
Web LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES Couscous goes well with the North African flavours of this dish. Provided by Good Food team. Categories Dinner, …
From food-recipe.info
From food-recipe.info
MOROCCAN-STYLE LAMB AND CHICKPEA SOUP - HEALTHY FOOD GUIDE
Web Instructions. 1 Heat oil in a large frying pan. Add lamb and cook over a high heat for 4-5 minutes, turning pieces occasionally, until lightly browned on all sides. Transfer lamb to …
From healthyfood.com
From healthyfood.com
SLOW COOKER MOROCCAN LAMB STEW WITH CHICKPEAS
Web Jan 31, 2023 Add chicken stock, apricots, tomatoes, ginger, garlic, and lemon peel in the slow cooker. Give it a gentle stir. Cover and cook on low heat for 6-8 hours. Stir in …
From streetsmartkitchen.com
From streetsmartkitchen.com
MOROCCAN-STYLE LAMB SHANKS RECIPE - THE FOOD & WINE …
Web Jun 19, 2015 Directions Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the …
From foodandwine.com
From foodandwine.com
MOROCCAN LAMB SHANKS RECIPE - THE WORLD RECIPE
Web Oct 10, 2022 1 teaspoon coriander seeds: ½ teaspoon cumin seeds: ½ teaspoon fennel seeds: ¼ teaspoon red pepper flakes: Pinch of saffron (optional) Kosher salt, freshly …
From theworldrecipe.com
From theworldrecipe.com
MOROCCAN LAMB SHANKS WITH POMEGRANATE RECIPE | BON APPéTIT
Web Dec 26, 2015 Preparation. Step 1. Preheat oven to 350°. Coarsely grind coriander seeds, cumin seeds, fennel seeds, and red pepper flakes in spice mill or with mortar and pestle.
From bonappetit.com
From bonappetit.com
TAGINE-STYLE PULLED LAMB SHANKS WITH CUCUMBER YOGHURT
Web 4 small free-range lamb shanks, trimmed. Salt and pepper. 20g store-bought Moroccan or tagine seasoning mix. 4 baby onions, peeled and halved. 2 garlic cloves, minced. 1 …
From lecreuset.co.za
From lecreuset.co.za
LAMB SHANK RECIPES | BBC GOOD FOOD
Web Discover our collection of succulent slow-cooked lamb shank recipes. This tender meat is delicious when braised and served in curries, stews, roasts and pies. ... Lamb shanks …
From bbcgoodfood.com
From bbcgoodfood.com
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES - BBC …
Web Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain. Heat the oil in a large …
From bbcgoodfoodme.com
From bbcgoodfoodme.com
15 MOROCCAN LAMB MEATBALLS RECIPE - SELECTED RECIPES
Web Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce. 1 hr 10 min. Ground lamb, curry powder, olive oil, egg, chili powder. 5.023.
From selectedrecipe.com
From selectedrecipe.com
SLOW COOKER MOROCCAN LAMB WITH APRICOT & CHICKPEAS - VJ COOKS
Web May 9, 2019 Tender, slow cooked lamb with Moroccan spices, apricots and chickpeas. Ingredients 1 kg lamb chops, steaks, shanks 1 onion, sliced 1 carrot, chopped 1 can …
From vjcooks.com
From vjcooks.com
You'll also love