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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute. | 2. Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes. | 3. Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes. | 4. After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry. | 5. After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now. | 6. Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix. | 7. Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don’t forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	2			806.9352	0.0	179.5204	4.5333
tomato	2		chopped	65.52	14.1596	3.2032	0.728
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
ginger	5			8.0	1.777	0.182	0.075
thai bird eye chili my	2		chopped de-seed	806.9352	0.0	179.5204	4.5333
cinnamon	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
apricot	50	g	chopped	24.0	5.56	0.7	0.195
fig	50		chopped dried	-	-	-	-
almond halve	1	tablespoon		806.9352	0.0	179.5204	4.5333
honey	2	tablespoons		-	-	-	-
coriander	1	bunch	chopped	-	-	-	-
couscous	200			130096.0	26790.78	4414.96	221.44
salt				-	-	-	-
black pepper			grounded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.