Ingredients
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3 tablespoons olive oil
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1/4 cup plain flour (seasoned)
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1 large green capsicum, cored & sliced
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1 fennel bulb, sliced
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1 tablespoon fresh ginger, grated
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3 garlic cloves, crushed
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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500 ml chicken stock
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1 pinch saffron thread
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2 teaspoons sambal oelek
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1 1/2 teaspoons honey
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freshly ground salt & pepper, to taste
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1 cup dried apricot, chopped
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parsley, to serve
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2 onions, sliced
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1 kg lamb shank
Instructions
- Preheat oven to 150°C.
- In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
- Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
- Add ginger, garlic, coriander and cumin, and mix well.
- Add stock, saffron, sambal, honey, seasonings and apricots.
- Return lamb to pot, stir, cover.
- Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
- Serve with rice or mashed potato, sprinkled with fresh parsley.