Moroccan Lamb Shank with Couscous

Ingredients

• lamb shanks
• tomatoes
• ground cumin
• ground coriander
• paprika
• fennel seed
• ginger
• chili
• cinnamon stick
• olive oil
• chicken stock
• dried apricots
• dried figs
• almond halve
• honey
• fresh coriander
• couscous
• salt

Preparation

1. 1mix ground cumin , coriander , paprika and fennel seeds in a bowl
2. 2put the olive oil in a big sauce pan with lid or a casserole in medium heat
3. 3when the oil is hot , put in the mixed spices
4. 4fry them for 1-2 minutes until you can smell the lovely fragrance of the spices
5. 5add ginger and chili , fry for a further 1 minute
6. 6add lamb shanks in the pan , make sure the shanks are coated with the spices while browning the meat
7. 7after the lamb shanks are nice and brown , add the chopped tomatoes , and cook for 2-3 minutes
8. 8add chicken stock into the pan , make sure the lamb shanks are largely covered , and bring it to boil
9. 9add cinnamon stick , salt and honey to the pot , cover the pan with the lid and reduce the heat to let it simmer for 30 minutes
10. 10after 30 minutes , adjust the seasoning to your preference
11. 11let the lamb continue to cook for another 2 hours , and turn the lamb shanks over every 30 minutes , and add additional water if the stocks becomes a bit dry
12. 12after 2 hours and 30 minutes , add the chopped apricots , figs and almond flakes to the lamb , and continue to cook for another 30 minutes
13. 13the meat should be almost falling off the bones by now
14. 14meanwhile , put couscous in a large bowl , and cover with the sauce from the lamb
15. 15the liquid should be enough to cover the couscous with a finger width of extra water on the top
16. 16cover the bowl with the lid from the pot for about 5 minutes
17. 17this would allow the couscous to soak up all the flavours
18. 18uncover the bowl , and fluff the couscous up with a fork