1、Sweet spiced lamb shanks with quince

A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads

Sweet spiced lamb shanks with quince recipe

Ingredients

Method

Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
  • Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they’re turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
  • Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
  • Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

  • https://www.truecookbook.com/recipe/sweet-spiced-lamb-shanks-with-quince-10115/

    2、Spiced lamb skewers with pomegranate tzatziki

    This tasty Greek-inspired canapé of grilled meat and sweet dip can be quickly whipped up for a party platter
    Spiced lamb skewers with pomegranate tzatziki recipe

    Ingredients

    Method

    1. Mix the lamb with the cumin, coriander, garam masala and cinnamon. For the tzatziki, mix the Greek yogurt, shallot, garlic, mint, cucumber and honey. Sprinkle with pomegranate seeds. Cook the lamb under a hot grill for 8 mins, turning halfway. Thread each piece onto a cocktail stick. serve with tzatziki.

    3、Spiced lamb koftas with mint & tomato salad

    Use a North African spice mix to flavour these skewered meat kebabs and serve with wraps, tomato salad and yogurt
    Spiced lamb koftas with mint & tomato salad recipe

    Ingredients

    • 500g pack lean lamb mince
    • 2 small or 1 large preserved lemon, flesh and seeds removed and skin finely chopped
    • 10 pitted green olives, finely chopped
    • small bunch parsley, chopped
    • 1½ tbsp ras-el-hanout
    • 1 tbsp vegetable oil
    • yogurt, salad and wraps, to serve (optional)
    • 4 large tomatoes, chopped
    • ½ red onion, very finely sliced
    • small bunch mint, leaves picked
    • juice ½ lemon
    • good pinch of sugar

    Method

    1. In a large bowl, combine the lamb mince, preserved lemon, olives, parsley, ras el hanout and some seasoning – don’t be too generous with the salt, as the preserved lemon and olives are both quite salty. Divide the mixture into 4 and shape each piece around a long skewer. Chill for 30 mins.
    2. Combine the ingredients for the salad with some seasoning and set aside. Heat the grill to high. Rub the oil over the koftas and wrap a little foil around the bottom of each skewer if you’re using wooden ones. Place on a baking tray and grill for about 7 mins each side until nicely browned, checking the meat is cooked through to the centre. Serve with the tomato salad, a dollop of yogurt and some couscous or in wraps, if you like.

    4、Vietnamese lamb shanks with sweet potatoes

    Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
    Vietnamese lamb shanks with sweet potatoes recipe

    Ingredients

    Method

    1. Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
    2. Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

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