Monday, August 9, 2010

Sempoi Morrocan Inspired Spiced Lamb Shank

Been wanting to make this for a long time but always putting on wait coz wanting to get a tangine but today when hubby wanted to eat lamb, I just threw away the thoughts of rushing to get tangine and just used my good heavy based saucepan :)

8 pieces lamb shank (cut into 3-inch size, get the butcher to do this) or any meat of your choice of any cuts
1-2 teaspoon ground garlic
2 teaspoons Morrocan spice
1 teaspoon ground paprika or chili powder (if you like it spicy)
1 teaspoon ground ginger
2 teaspoons cumin salt (2 teaspoons cumin seed + 2 teaspoons rock sea salt, pound / ground together)
250ml hot water
1-2 tablespoons honey
1/2 large brown onion, cut into 6
6 pitted dates
6 pitted prunes
1 cup orange juice (I used 1/2 cup lemon juice, I didn't have orange ;))
salt, in case you want to season more
olive oil

- rub lamb shank / meat with garlic, Morrocan spice, paprika / chilli powder, ginger & cumin salt
- heat saucepan over medium heat, drizzle a bit of  olive oil on to saucepan
- place marinated lamb shank / meat on to saucepan, fry for a while turning at least 3-4 times
- pour in hot water, once simmer add & stir honey till well mixed
- add onions, stir & cover, let cook over medium heat for about 1-1 1/2 hours or till meat almost tender
- broth would be reduced by half, add dates & prunes, stir
- add orange / lemon juice, mix well
- cover & continue cooking on heat that simmers the broth
- cook till meat covered with thick broth, remove from heat add about 2-3 tablespoons of hot water to give it a bit of gravy
- serve with rice / bread, I served with garlic buttered rice

Happy trying ... :)

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