Directions
Subtitle: A Delicious Middle Eastern Dish with Rich Flavor and a Pinch of Spice
Description: This recipe is perfect for those who enjoy spicy food and want to incorporate Middle Eastern flavors into their meals. The spices used here will bring out the natural flavors of lamb while adding a touch of heat to your stew. This recipe can be made in advance and stored in the fridge for up to two days before serving.
Ingredients:
1 whole boneless leg of lamb (about 3 pounds)
1 medium onion, chopped
1 tablespoon finely minced garlic
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
1 (14.5 ounce) can full fat coconut milk
1/2 cup sour cream
Directions:
1. Preheat oven to 350°F. Cut off any excess fat from the lamb shanks. Rinse them well under cold water and pat dry. In a large bowl, combine all the ingredients except the coconut milk and sour cream. Mix well to coat the meat.
2. Place the lamb shanks in a baking dish, cover with foil, and place in the preheated oven. Roast until the meat falls apart when pierced with a fork, about 1 hour. Remove the meat from the oven and let cool slightly.
3. Once the meat has cooled down, transfer it back to the baking dish. Add the remaining ingredients – coconut milk and sour cream – and mix everything together thoroughly. Return the mixture to the oven and cook at a low temperature, stirring occasionally, for about 10 minutes. Check the seasoning and taste as you go along. If you need more spiciness or sweetness, adjust accordingly.
4. Serve hot with plenty of fresh parsley and lemon wedges on the side. Enjoy!
Servings: 6
Difficulty Level: Medium
Nutrition Information:
Calories per serving: 330 kcal
Total Carbohydrate per serving: 12 g
Dietary Fiber per serving: 3.3 g
Total Sugars per serving: 1 g
Protein per serving: 23 g
Saturated Fats per serving: 10 g
Total Time Needed: Approximately 2 hours 45 minutes (including roasting time)
Note: Remember to refrigerate any leftovers after chilling for several hours.
