Moroccan lamb shanks with dried apricots and chickpeas
For this dish, first we make a harissa paste to rub over the shanks before browning them, then gently cook them for hours in a tomato based sauce flavoured with Moroccan spices, vegetables, and preserved lemon until they are falling off the bone. We then finish the sauce by adding cooked chickpeas, dried apricots and fresh parsley.
Lamb shanks, crushed tomatoes (tomato puree, citric acid), onion, water, carrot, celery, harissa [roasted red capsicum (peppers, water, sugar, salt, vinegar), olive oil, garlic, cumin ground, coriander ground, chilli, salt] chickpeas, apricots, ginger, preserved lemons, parsley, garlic, coriander seed, olive oil, cumin seeds, salt.
Serve with Dinner Ladies super green cous cous, steamed rice or buttered mash potatoes.
LOW CARB: Cauliflower puree makes a good mash substitute; serve a mixed leaf salad, garlicky spinach or green beans on the side.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.Oven: remove the bag, cover with foil, and place in a preheated 180C oven (FF) for 25-35 min (from defrosted) to 60 min(from frozen), or until heated through.
Microwave: pierce the bag and microwave for 4 min (from defrosted) to 10 min (from frozen), or until heated through.
Serve with cous cous, buttered mash or steamed rice and some leafy greens.