Ingredients
- For Baharat spice mix:
- 3 tsp fennel seeds
- 2 star anise
- 10 fresh cardamon pods
- 1/2 tsp cumin seeds
- 1/2 cinnamon quill
- 1//2 tsp Szechuan pepper
- pinch saffron
- pinch sweet paprika
- Spice/Herb Mix:
- 5 garlic cloves
- thumb sized piece of ginger
- 2 red chillies (seeds removed)
- coriander roots and stems
- 1 tsp whole white peppercorns
- 1 tsp salt
- 1 tsp tumeric powder
- 6 lamb shanks
- 4 potatoes
- 2 salad onions
- 4 carrots
- cup of apricots (dried usually)
- cup of dates
- 1-2 cups of chicken stock
- 1 tsp rose water
- 400g tinned tomatoes
- 400g chick peas
Directions
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To make the barat mix combine all the spices (exet saffron and paprika) and dry roast for 2-4 mins on high.
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Leave to cool and then add the saffron and paprika and grind in a mortar and pestle.
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Baharat can be stored as a spice mix and used as a rub for lamb, pork and chicken
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heat oil in a pan and seal the lamb shanks
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in a mortar and pestle grind the garlic, thai shallots, ginger, galangal, red chillies, coriander roots and stems, white peppercorns, sea salt.
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Add 1 tbsp baharat spices, olive oil, and tumeric.
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seal and sautee the spice paste and add palm sugar and fish sauce.
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add vegetables and baste
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add lamb shanks back in and add tomato, chickpeas, bay leaves, apricots dates, rose water and chicken stock.
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simmer for 2 hrs at 200C
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squeeze lemon juice over and serve. Ideal with couscous.