Moroccan Lamb Drumsticks
Recipe courtesy of the Meat and Livestock Australia.
Tip: Serve with couscous mixed with golden raisins, almonds and orange zest.
8 Australian lamb drumsticks [French trimmed shanks]
1 tablespoon olive oil
2 teaspoons chopped chile powder
2 teaspoons crushed garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 cup vegetable stock
1 (15 to 17-ounce) can apricot halves in juice
- Heat a little oil in a deep-sided pan on high and brown lamb in small batches, removing each batch before adding the next. Remove and put aside.
- Add spices to pan, stirring until well blended with pan juices. Stir in stock and juice only from apricots. Reserve apricots.
- Return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 to 2 hours. Stir occasionally.
- If consistency needs thickening, simmer with lid off until reduced (about 15 to 20 minutes). Add apricots just before serving to heat through.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.