Ingredients
4 lamb shanks
6 red chillies
6 garlic cloves
2 red onions, sliced
tomato purée
500g/1lb 2oz prunes
1 bottle red wine
55g/2oz pine nuts
1tsp ground coriander
1tsp turmeric
1tsp ginger powder
1 stick cinnamon
110g/4oz couscous
boiling water, to cover
small bunches of basil, coriander and mint, chopped
1 lemon
glug of olive oil
salt and freshly ground pepper
Method
1. In a heavy casserole, add a little oil. Fry the onions, pine nuts, spices and tomato pureé over a medium heat. Whiz up the garlic and chillies with a little oil in a food processor.
2. Smear the paste over the lamb and sear on all sides. Add the shanks to the casserole, and the prunes. Pour in the red wine and cover. Cook for 60 minutes or until tender.
3. Remove the lamb from the casserole to rest and reduce the remaining sauce. Season the sauce.
4. Pour the boiling water over the couscous and set side to cook, covered
for 10 minutes. Mix in the other ingredients, and season.
5. To serve, in a deep bowl, place a few spoonfuls of couscous. Place a shank on top of the couscous and spoon the sauce over the lamb.
