Restaurants›Caribbean Flavas Restaurant & Catering›Moroccan Lamb Shank Recipe

Moroccan Lamb Shank Recipe

Inspired by Caribbean Flavas Restaurant & Catering
Time2h 30m
Serves4

Tender lamb shank (or tofu), slowly cooked with chickpeas, potatoes and fresh veggies sauteed and simmered in our Moroccan spice blend and served with coconut rice or our warm Caribbean naan (roti)

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Ingredients

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Main Ingredients

Spices

For Serving

Method

Preparation

1

Prepare the Ingredients

Chop the onions, garlic, carrots, and bell pepper. Peel and cube the potatoes. Rinse and drain the chickpeas if using canned.

Cooking

2

Sear the Lamb

In a large pot, heat some oil over medium-high heat. Season the lamb shank with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

3

Sauté the Vegetables

In the same pot, add the onions and garlic, cooking until translucent. Add the carrots, bell pepper, and potatoes, sautéing for about 5 minutes.

4

Add Spices and Chickpeas

Stir in the cumin, cinnamon, paprika, turmeric, chickpeas, and season with more salt and pepper to taste.

5

Simmer

Return the lamb shank to the pot, add enough water to cover the ingredients, and bring to a boil. Reduce heat, cover, and let simmer for about 2 hours or until the lamb is tender.

6

Finish with Coconut Milk

Once the lamb is tender, stir in the coconut milk and let it simmer for another 15 minutes.

Serving

7

Serve

Serve the Moroccan lamb shank over coconut rice or with warm Caribbean naan, garnished with fresh cilantro.