- Portion size 6 servings
- 1 tablespoon vegetable oil
- 6 lamb shanks
- 2 onions chopped
- 3 cloves garlic chopped
- 1 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon turmeric
- 1 pinch hot pepper flakes
- 4 cups beef stock
- 1 can tomato coarsely chopped
- 3 large carrots thickly sliced
- 4 zucchinis thickly sliced
- 1 can chick peas drained and rinsed
- 2 tablespoons butter
- 4 onions sliced
- 1 tablespoon granulated sugar
- 3/4 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon turmeric
- 1/2 cup raisin
- 1/4 cup slivered almonds toasted
In large heavy saucepan, heat oil over medium-high heat; brown lamb shanks all over, in batches. Transfer to plate. Drain off any fat in pan.
Reduce heat to medium. Add onions, garlic, cinnamon, paprika, salt, pepper, turmeric and hot pepper flakes to pan; cook, stirring often, for 5 minutes or until softened.
Return shanks and any accumulated juices to pan. Add beef stock and tomatoes; bring to boil. Reduce heat, cover and simmer for about 1-1/2 hours or until lamb is just tender.
Increase heat to medium. Add carrots, zucchini and chick-peas; simmer, covered, for about 20 minutes or until lamb and vegetables are tender.
Strain, reserving liquid; set meat and vegetables aside. Return reserved liquid to pan; boil for about 15 minutes or until reduced to half. Return meat and vegetables to pan; heat through.
Caramelized onions: Meanwhile, in large heavy skillet, melt butter over medium heat. Add onions, sugar, cinnamon, ginger, salt, pepper and turmeric; cover and cook, stirring occasionally, for 10 minutes. Add raisins; cook for 10 minutes. Uncover and cook, stirring occasionally, for about 5 minutes or until onions are golden and no liquid remains.
Ladle stew into warmed bowls. Top with caramelized onions; sprinkle with almonds.