This traditional Turkish dish features braised lamb, simmered with garlic, tomato, nuts, dried fruit, and savory herbs. It's served over couscous, which is easy to prepare and makes an interesting alternative to rice and pasta.
Base SKU:
486
Cuisine:
Turkish
Prep Time:
1 Hour
Cooking Time:
2 Hours
Yield:
6 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
3
Lamb shanks (approx. 3 lbs)
Flour, seasoned with salt and pepper, for dredging, as needed
1
Onion, medium-sized, chopped
2 tablespoon(s)
Garlic, minced
2 cup(s)
Tomatoes, canned, liquid reserved
1 cup(s)
Beef stock
1 1/4 pound(s)
Zucchini, cut in 1-inch chunks
1/2 teaspoon(s)
Thyme, dried
2
Bay leaves
to taste
Black pepper, freshly ground
2
Carrots, large, peeled and cut into chunks
1
Green bell pepper, large, cut into strips
Instructions:
1.
Trim fat from lamb shanks. Dredge in seasoned flour. In a large pot, heat oil and brown shanks on all sides.
2.
Lower heat and add onion, garlic, tomatoes, reserved tomato liquid, stock, half the zucchini, thyme, oregano, bay leaves, and salt and pepper to taste. Cover tightly and simmer for 1 hour.
3.
Add the rest of the zucchini, carrots, and bell pepper to the pot. Cover and cook for 1 hour more.
4.
Remove lamb shanks and strip meat from bones. Discard bones and return meat to the pot. Add raisins and walnuts.
5.
Make a sauce by combining 1 cup stew liquid with tomato paste. Mix well. Add to pot and stir until thoroughly combined and slightly thickened.
6.
Serve in a deep dish, piled with the couscous in the center. Spoon the stew around the couscous. Garnish with parsley and a little of the pomegranate glaze. Serve harissa on the side.
