Cooking Instructions
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Step 1
Peel and chop the
Yellow Onion (1)
and
Garlic (4 cloves)
. Add this together with the
Bay Leaves (2)
and the fresh
Fresh Rosemary (2 sprigs)
to a large casserole. Sprinkle with the
Olive Oil (45 mL)
.
Step 2
Place the casserole over medium-high heat and gently stir fry the ingredients for 4 minutes. Peel and chop up the
Carrot (1)
. Blend the fresh
Tomatoes (2)
into a pulp. Add both the tomatoes and carrot to the casserole.
Step 3
Stir well and let the ingredients simmer for 3 minutes. Chop up the
Lamb Shanks (770 g)
into smaller bits and add them to the casserole.
Step 4
Stir well again. Pour in the
Beef Stock (240 mL)
and season with a good dash of freshly ground black
Ground Black Pepper (to taste)
, a pinch of
Salt (to taste)
, the
Ground Cumin (2 g)
,
Ground Cinnamon (as needed)
,
Curry Powder (2 g)
and
Ground Coriander (as needed)
.
Step 5
Stir well again. Bring the stew to a good boil and then turn the heat low. Put a lid on the casserole and let the lamb stew for 90 minutes. Then let the stew cool down fully.Then reheat the stew again and add the drained
Canned Chickpeas (440 g)
.
Step 6
Stir again and check the seasoning once the stew is warm again. Add extra
Ground Black Pepper (to taste)
,
Salt (to taste)
or one of the spices if necessary. Check if the lamb is tender. Chop the fresh
Fresh Cilantro (to taste)
right before serving and add it to the stew.
Step 7
Stir and take the stew off the heat. Scoop it onto deep plates, serve with couscous, and enjoy!
