Start by browning the lamb shanks, one per person
Also cook lightly 1 diced red onion
2 crushed cloves of garlic
1tbs of ras al hanout
1 cinnamon quill
1 tbs fish sauce
1 can crushed tomatoes
1tbs grated ginger
Place into a casserole dish
add
2 diced potatoes
1 kumara cut into cubes
500mls of chicken stock
Cook at 180c for about 2 hours
Serve on a bed of cous cous
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