MOROCCAN LAMB TAGINE 1 tablespoon olive oil 8 small frenched lamb shanks 1 Spanish onion, chopped 2 cloves garlic, sliced 1 tablespoon grated ginger 1 teaspoon chili powder 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon cardamom pods 1 cinnamon stick 2 tablespoons grated palm sugar 4 teaspoons fish sauce 4 large ripe tomatoes, roughly chopped 4 kaffir lime leaves 2 cups chicken stock or water 2 potatoes, unpeeled and chopped 1 sweet potato, unpeeled and chopped

Preheat oven to 315°F. Heat oil in a frying pan over a high heat. Add lamb shanks and cook for 2 minutes on each side, or until they are well browned. Remove lamb and place in a baking dish.

Reduce heat to medium and add onion to the pan. Cook for 5 minutes, stirring occasionally, until onion is translucent. Add garlic and ginger and cook for 1 minute longer, then add chili powder, turmeric, cumin, cardamom and cinnamon. Cook for 2 minutes, stirring constantly. Add sugar, fish sauce, chopped tomatoes, lime leaves and stock, and bring to the boil. Remove from heat.

Add potatoes and sweet potato to the baking dish with the lamb, and pour the sauce over the top. Cover with foil and bake for 2 hours, or until the lamb falls away from the bone.

Serve with steamed couscous or rice.

Serves 4.

NOTE: When making the couscous, use a whisk to mix the grains and water. This gives a fluffier consistency than just stirring with a fork.

Bills - Breakfast, Lunch + Dinner, Bill Granger