chao-tom

Spice Mix

Ingredients

  • 20 ml cinnamon (ground)
  • 15 ml paprika
  • 20 ml cumin (ground)
  • 15 ml coriander (ground)
  • 10 ml salt
  • 4 x lamb shanks (approx. 350 g each)
  • canola oil
  • 1 x 330 g tin whole peeled tomatoes
  • mint
  • lemon wedges
  • 250 ml red wine
  • 50 g raw almonds

Method

  • Rub lamb shanks liberally with spice mix.
  • Heat large pan until very hot – just before oil reaches smoke point.
  • Sear lamb shanks to seal the meat.
  • Remove from pan and place on a plate.
  • Place all shanks into a deep roasting dish and cover with tomatoes, break mint over and place lemon wedges around.
  • Add wine and almonds.
  • Cover with foil and place in an oven at 160° C for 1 hour and 45 minutes.

Tabbouleh

Ingredients

  • 250 g tabbouleh, reconstituted
  • 30 ml pomegranate molasses
  • 10 ml salt
  • 1 cup chopped herbs (mix of mint, basil and coriander)
  • 15 ml olive oil
  • 1 red onion, cut into fine dice

Method

  • Mix all ingredients very well and chill until ready to serve with lamb.

Greek Salad

Ingredients

  • cherry tomatoes
  • herb salad mix
  • cucumber wedges
  • feta cheese
  • olives

Method

  • Mix all ingredients very well and chill until ready to serve with lamb.

Serving

Plate tabbouleh and Greek salad, add lamb shanks when ready to serve, add copious amounts of gravy and add more almonds should you wish.

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