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This hearty one-pot dinner is just the thing to warm you up and whilst it’s cooking you can dream of far-off lands as the aroma of Moroccan spices waft around your kitchen.Ìý

Serves 2Ìý

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IngredientsÌý

2 tbsp. olive oilÌý

1 large onion, peeled and sliced thinlyÌý

2 tsps. ground corianderÌý

1 tsp smoked paprikaÌý

1 tsp ground cuminÌý

1 tsp ground gingerÌý

5 cm stick cinnamon or 1 tsp ground cinnamonÌý

2 lamb shanksÌý

1-2 carrots, roughly choppedÌý

2 cm piece lemon peelÌý

WaterÌý

1 tsp sea salt + decent grind black pepperÌý

1 large orange kÅ«mara, peeled and chopped into large chunksÌý

½ can lentils, drained and rinsedÌý

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MethodÌý

Heat oil in a large ovenproof deep pan or pot, like a le Creuset. Fry onions until softened then add in the spices and cook for 1 minute or so. Add in lamb shanks, carrots and lemon peel and give it all a stir. Add in enough water to just about cover the shanks and add in salt and pepper. Bring to a simmer on the stove top while you heat oven to 180 C.Ìý

Cover tightly with a lid or foil and place in oven for 1 hour.Ìý

After an hour, give it another stir, add in the kÅ«mara and lentils, cover again and cook for a further 1.5-2 hours or until lamb is falling away from the bone.Ìý

Serve up, scatter with some fresh coriander and serve with a salad and/or some crusty bread to soak up the juices. Enjoy!Ìý

Make it your ownÌý

Use lamb shoulder chops instead of shanks.Ìý

Add some prunes if you like that sort of thing.Ìý

Leave out the lentils and serve with couscous instead.Ìý

Potato or pumpkin will work just as well as the kÅ«mara.Ìý

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