Text 27513, 74 rader
Skriven 2012-07-26 06:05:06 av Dave Drum (1:261/38)
Ärende: Chile 1125
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moroccan Spiced Lamb Shanks
 Categories: Lamb/mutton, Chilies, Herbs, Pasta, Poultry
      Yield: 8 servings

      6    (12 oz/375g ea) lamb shanks
      1 ts Dried thyme
      1 ts Dried rosemary
  1 1/2 c  Dry red wine (375 ml)
      2 ts Each of dried coriander and
           - cumin
      1 ts (ea) ground cinnamon,
           - turmeric and fennel
    1/2 tb Hot red chile flakes; to
           - taste
      1 tb Olive oil
      2    Onions; chopped
      3 cl Garlic; fine chopped
      1 tb Chopped fresh ginger root
     56 oz (1.6 l/2 tins) plum tomatoes
           - drained, chopped
      1 tb Tomato paste
      3 c  Beef stock or water
           Salt & pepper
      4 c  Quick cooking couscous
      4 c  Boiling chicken broth
    1/4 c  Fresh coriander leaves

  Bonnie Stern Entertains on WTN

  Trim any fat from lamb and discard. Place lamb shanks in a
  large dish and sprinkle with thyme and rosemary. Pour over
  wine. Marinate a few hours or overnight in the
  refrigerator.

  Heat oil in a large deep skillet or Dutch oven. Remove
  lamb from marinade (reserve) and pat lamb dry. Brown well.
  Remove. Discard all but one tablespoon fat from pan.

  In a small bowl, mix soices together and add to pan. Cook
  about 30 to 60 seconds until fragrant. Add onions, garlic
  and ginger. Cook gently until very aromatic. Add tomatoes,
  stock, tomato paste, reserved marinade and bring to a
  boil. Add lamb shanks and salt and pepper if stock is
  unseasoned. Cover tightly and cook about 2 1/2 hours until
  lamb is very tender.

  Remove lamb from pan. If sauce is too liquid cook on
  medium heat uncovered to allow juices to reduce and sauce
  becomes thicker. You should have about 5 or 6 cups/1.5 L
  sauce. Meanwhile, remove lamb meat from bones in large
  pieces. Add to the sauce.

  Meanwhile, place couscous in a large shallow dish
  (9"x13"/3L) and add boiling liquid. Cover tightly with
  aluminum foil and allow to rest 10 minutes (up to 30).
  Fluff with a fork and season with salt and pepper. Arrange
  in a serving dish and spoon lamb on top. Sprinkle with
  coriander leaves. Serve with condiments of harissa,
  charmoula and/ or preserved lemons.

  Makes 8 servings

  MM Format by Dave Drum - 21 June 2000

  Uncle Dirty Dave's Archives

MMMMM

... A Swede is someone who looks at a sausage and thinks of black pudding.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)