Article from: Unsealed 4X4
Impress your friends and family with a Moroccan masterclass
Serves: 4-6 Time: 3 hours
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!
