Lamb Shank on a Bed of Couscous

Name: Lamb Shank on a Bed of Couscous
Cuisine: Moroccan
Ingredients: 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 8 lamb shanks (sealed with 4 tbsps butter, then covered with 2 litres of water and aromatics, 2 bay leaves, 1 cinnamon stick, 1 onion, 1 carrot, 1 tsp black pepper, couple of cardamoms, couple of cloves, ½ tsp turmeric, 1 tsp ground cinnamon, 1 cube of stock and 1 tbsp couscous spice—found in many oriental shops). This usually takes about an hour and half to two hours or until the shanks are thoroughly cooked or tender; 2 cans of chickpeas; 1 kg fine couscous; 6 g saffron diluted in 20 ml rose water; 6 g saffron diluted in 20 ml rose water; 8-10 dates, pitted and halved, soaked in 20 ml orange blossom water; 8-10 dates, pitted and halved, soaked in 20 ml orange blossom water; 100 g pine nuts toasted; 100 g boiled almonds, peeled and toasted; Salt to taste; 1 tbsp couscous spice or (Ras el Hanout); 1 tbsp couscous spice or (Ras el Hanout)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Couscous is one of the lightest dishes one can enjoy eating throughout the Holy Month. The fluffiness and light-added spices are incredibly delicious, tempting you to enjoy it with full on meaty flavours and other varied vegetables or fruity combinations.

Each household in North Africa (Morocco, Algeria, Tunisia) enjoys a different and unique recipe of their own, be it combined with meats or quinces and fish tagines or even just plain couscous salad. It would be a pity if I let such

Ingredients

Asia
Africa
Lebanon
Algeria
Morocco
Tunisia
Main course
Ramadan

Ingredients

Method