This is a Moroccan inspired recipe. The use of fruit brightens up the rich and heavy flavours of the lamb. Although this dish does require some work, with so many ingredients, it is all very easy resulting in a fine quality dish.

Serves 2 portions  
Preparation and Cooking time: Approx 165 minutes

Lamb Brand Chickpeas 200g

Lamb Brand Currants 50g

Lamb Brand Sultanas 50g

Lamb Brand Black Raisins 50g

Lamb Brand Ground Black Pepper

½ tsp

Lamb Brand Cooking Salt ½ tsp

Lamb Brand Fennel Seeds ½ tsp

Lamb Brand Ground Cumin 1 tbsp

Lamb Brand Ground Coriander

2 ½ tsp

Lamb Brand Cayenne Pepper ½ tsp

Lamb Brand Cinnamon Sticks 3

Lamb Brand Ginger 1 tbsp

Lamb Shanks 2, 1.3kg

Onion 1 large, finely chopped

Tomato Paste 1 tbsp

Chicken Stock 2 cups

Tomatoes 2 large, chopped

Lemon Rind 2 tsp

Vegetable Oil 1 tbsp

Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat for 30 minutes or until soft. Drain and set aside. Mix the cumin, coriander, salt, fennel seeds, cayenne pepper and black pepper together then rub all over lamb shanks. Heat 1 tablespoon oil in a large pot and cook the shanks for about 8 minutes or until brown. Transfer lamb to a plate. 

Add the onion and tomato paste to the same pot, reduce heat to medium; sauté until onion is soft, for about 5-7 minutes. Add the broth, cooked chickpeas, dried fruits, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, while scraping up browned bits. Return lamb to pot and bring to boil. Reduce heat to low, cover and simmer, turning lamb occasionally until tender, for about 2 hours. Uncover and simmer until sauce thickens, about 30 minutes. Season with salt and pepper if needed. Serve on a bed of couscous and pita bread if desired.