(based on a Nigella Lawson recipe)
Spiced Slow-Cooked Lamb
4 lamb shanks (or a leg of lamb) oil 2 onions, sliced 1 tsp turmeric 2 tsp grated fresh ginger 1 tsp
ground cinnamon 1 tsp ground nutmeg 1 dried chilli 2 Tbsp honey
1/4 cup Marsala 2 Tbsp soy sauce 6 cloves garlic (whole) 2 cup water
2/2 cup lentils 1 1/2 cup couscous 1 1/2 cup boiling water 1 Tbsp pine nuts 1 Tbsp slivered almonds
1 Tbsp pistachios 3-4 cardamom pods, crushed 60g butter
Heat the oil in a large pot and brown the lamb. Remove to one side. Cook the onions until
transparent; add spices and stir for one minute. Add honey, Marsala, soy sauce, garlic, water,
lentils and lamb. Bring to a simmer. Place in oven at 140 C. Cook for 2-3 hours (meat should be
nearly falling off the bone). Couscous: add boiling water to couscous. Cover and stand 5 mins. Toast
nuts in a large pan with cardamom. Stir couscous and butter through.
Note: Tbsp are Australian (20ml)
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