Moroccan Lamb Shanks with Eggplant
 
3 Tbsp  extra virgin olive oil
6 small  lamb shanks, or 31/2 pounds shoulder of lamb on the bone,
  cut into 12
  chunks
2   mediumlarge onions, chopped
5   garlic cloves, chopped
11/2 tsp  cumin
1 tsp  paprika
2   pinches saffron threads
1/2 cup  chopped cilantro
1/4 tsp  powdered ginger
pinch  cayenne
pinch  black pepper
  salt to taste
1 cup  beef or vegetable broth
1   mediumlarge eggplant, cut crosswise into 1/4-inch slices
  juice of 1/2 lemon, or to taste
 
  garnishes
4 Tbsp  blanched skinless almonds
1 Tbsp  butter
3   hardcooked eggs, peeled and cut into wedges
2 Tbsp  chopped cilantro
 
preheat oven to 350 degrees. 
heat 2 tablespoons of the olive oil in a dutch oven. add the lamb and 
saute until browned on all sides. add the onions, garlic, cumin, 
paprika, saffron, cilantro, ginger, cayenne, black pepper and salt. 
cook for a moment or two, then pour in the broth and enough water to 
just about cover the ingredients. 
place in the oven and bake for 2 to 3 hours, or until the meat is 
quite tender, and the liquid has evaporated by about half. transfer 
the cooking liquid to a saucepan and skim off all fat. 
brush the eggplant slices very lightly with the remaining oil; broil 
on both sides until almost tender. 
arrange the eggplant in a large, shallow baking dish and top with the 
lamb. bake for about 30 minutes, until the top has browned. 
meanwhile, boil down the cooking liquid until reduced by half. add the 
lemon juice and season to taste. 
saute the almonds in the butter until they are golden. 
remove lamb and eggplant from the oven, pour the sauce evenly over the 
top, then 
garnish with the almonds, eggs and cilantro. 
 
serves 6. 
 
by marlena spieler, the san francisco chronicle 
http://www.sudairy.com/mer/recipes.html 
 
-- 
(ID: 13585) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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