http://www.germanpool.com/eng/cooking/recipe_page.php?id=1071
Moroccan lamb shank stew
Approx. 45 min
Ingredients
:
Lamb shank 1 piece
Carrot 2 stalks
Onion 1
Garlic 5 cloves
Ginger 2 teaspoons
Red paprika 1 teaspoon
Cumin powder 2 teaspoons
Coriander seed powder 3 teaspoons
Cinnamon stick 1 piece
Dried apricots 5 pieces
Chicken broth 300ml
Canned crushed tomatoes 1 can (200g)
Honey 2 teaspoons
Steps:
1.
First, finely chop the red onion, garlic, ginger, cumin powder, coriander seed powder, and red paprika using a Cordless 3-in-1 Hand Blender. Set aside. Peel and roll the carrot into wedges.
2.
Sprinkle the lamb shank with salt and ground black pepper. Sear each side in olive oil until golden brown. Remove and set aside.
3.
Using the URC's "Meat Mode," add the prepared ingredients to the inner pot and cook until the liquid has reduced.
4.
Add chicken broth, canned diced tomatoes, carrot, dried apricots, and cinnamon sticks. Return the lamb shank to the pot, ensuring the sauce covers about 80% of the lamb shank (add water if needed).
5.
Cover and set the "Meat Mode" for 25 minutes.
6.
Open the lid and check the lamb shank for doneness. If a thicker sauce is desired, remove the lamb shank and return to the "Meat Mode" to reduce the sauce slightly. Finally, add honey.
Tips:
For garnish, you can use guava seeds, rosemary, and chopped dried apricots.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference