Thursday, 15 March 2012

Recipe - Lamb Shank Tagine with Bulgar Wheat

After the night of hell when I was struck down horribly with something gross, I spent most of the next day reading in bed. At about 9pm when I was turning in for the evening (not lame, I was so ill), I heard a knocking on my door and assumed it was one of the five people who ever brave the eighty six stairs without forewarning. But actually, it was someone who I never arrange to meet and only ever see by chance, coming to apologise for his atrocious behaviour. Let's call him 'King of the Olive Oil'. Unfortunately, I wasn't witness to this behaviour although he was convinced I'd experienced some of it since I had my head in a bucket. But I totally empathise with the guilt he was feeling. Only earlier in the week, I'd gone on a round of apology Skips deliveries. Anyway, after some amused reassurances that I hadn't been wronged or even spoken to him the previous evening, I invited him to dinner because I thought it would be fun to cook for someone who I barely know. Also, two people I'm actually friends with know him pretty will so the whole experience was reasonably non-awkward and we all had a nice time. Or at least feigned it sufficiently that I didn't feel bad about arranging it. And now we'll all get to enjoy the skills he picked up at a cooking course he did in London. Lovely.
4 lamb shanks
2 onions, finely chopped
3 cloves garlic, crushed
1.5 tbsp ground ginger
1.5 tbsp turmeric
1.5 tbsp paprika
2 tsp ground cinnamon
20 stamens saffron
Bunch of fresh coriander, tied with a string
600ml chicken stock
2 large potatoes, peeled and cut into large chunks
Lemon juice

Season the shanks all over with salt and then brown on a high heat until well browned all over.
Once browned, remove from heat.
Turn the heat down and add the onions and cook on a medium heat for a further 7 minutes.
Add the garlic and saute for a further 3 minutes.
Add the spices and cook for a further minute.
Add the stock and the and bring to a simmer.
Place in the oven, covered, for an hour.
Add the potatoes and bake for a further two hours, removing the lid for the final 30 minutes.
Adjust the seasoning and squeeze over the lemon.
Coriander, finely chopped
Parsley, finely chopped
1 green pepper, finely chopped
1 red onion, finely chopped
250g bulgar wheat
700ml water, boiled
Salt, pepper, olive oil, lemon juice

Place the bulgar wheat in a bowl and pour over the boiling water and a touch of salt.
Cover and leave for 30 minutes, until soft and cooked.
Once cooked, pour in the herbs, pepper and onion and mix.
Season to taste with salt, pepper and lemon.
Drizzle with a little olive oil (extra virgin if you're not a student).

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