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Impress your friends and family with a Moroccan masterclass
Serves: 4-6
Time: 3 hours
CLICK HERE TO SEE THE RECIPE IN OUR FREE DIGITAL MAGAZINE
INGREDIENTS
2 tablespoons of oil
9 Lamb Shanks
600g of sweet potato roughly chopped
100g of pitted dried dates halved
1 roughly chopped onion
2 carrots pealed and halved
3 crushed garlic cloves
2 400g tins of lentils
1 L of chicken stock
1 cinnamon stick
2 teaspoons of ground cumin
1 teaspoon of turmeric
1 teaspoon of paprika
Cooked couscous
Fresh Coriander leaves
METHOD
• Heat the oil in your camp oven
• Cook the first lot of lamb shanks browning them, and turning occasionally to make sure they are thoroughly browned
• Transfer them into another pan to keep them warm while cooking the second lot
• Add the garlic, dates, onion, sweet potato, and carrot into the camp oven and cook for five minutes
• Add in the previously browned lamb shanks
• Pour the two tins of lentils in on top as well as the chicken stock to help create a broth
• Add your ground cumin, turmeric, paprika and cinnamon stick
• Put your camp over lid back on and cook for 2 and half hours checking throughout, if it’s getting too dry feel free to add some more stock.
• Serve on a bed of couscous with a topping of fresh coriander
• Enjoy!
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