Prep 10 m
Cook 40m


    450 gms lamb shank

    2 white onions, finely chopped

    3 tomatoes, peeled

    25 ml corn oil

    25 ml olive oil

    Salt, to taste

    5 sprigs of coriander (keep the leaves and stalks separate)

    2 tsp ghee or clarified butter

    1½ cups boiled and steamed couscous

    2 tbsp couscous mix spices (a blend made using equal proportions of paprika, coriander, chilli pepper, ginger, pepper, cinnamon, cumin, garlic, caraway seeds and cloves)

    1 brown onion, sliced

    1 carrot

    1 white turnip

    1 green pumpkin

    1 red pumpkin

    1 white cabbage

    4 to 5 cherry tomato

    100 gms chickpeas (soaked overnight and then boiled in meat broth)

    2 green chillies 

    1 red capsicum

    1 tsp paprika

    1 cup blended coriander stalks (from the sprigs) - paste


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Ingredient Substitution Guide


1. In a thick-bottomed pan, pour water and add onions, cherry tomatoes, paprika, salt and oil, cook until it becomes an almost blended paste.

2. Add the meat and continue stirring until the meat is cooked. Add one tablespoon of couscous spices, half the amount of coriander sticks' paste, peeled tomatoes and pour water. Cover the pot and let it simmer over a medium heat until it comes to a boil.

3. Peel and cut the vegetables lengthwise. Keep aside.

4. Add the vegetable shavings to some of the meat broth with half the amount of ghee and mix well.

5. Once the meat is cooked, remove it from the pot. Strain the broth and add the ghee to the meat.

6. Next, add a teaspoon of ghee, a tablespoon of couscous spices and remaining coriander sticks paste to the strained meat broth. Cook the chilli peppers and tomatoes separately on the side with a little bit of meat broth as well.

7. In another saucepan, add the chickpeas with two to three ladles of meat broth, and let it boil until the flavours are absorbed and the chickpeas are cooked well.

8. For the couscous: Soak the couscous in water and salt. Roll them between the palms of your hands to form tiny beads and steam them for 20 minutes. Once the steam has been released, pour a little bit of corn oil and let it cool. Once cooled, steam it again for 20 minutes, add two tablespoons of butter and keep aside to cool again.

9. To plate, add the steamed couscous to a large plate or bowl, separately. Take the chickpeas out of the stock and let the stock simmer till it becomes half the amount and slightly thick. Plate the meat, cut vegetables and boiled chickpeas together on a separate serving plate and pour the stock over it.

10. Serve hot and enjoy!

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