Ingredients

• For Baharat spice mix:
• 3 tsp fennel seeds
• 2 star anise
• 10 fresh cardamon pods
• 1/2 tsp cumin seeds
• 1/2 cinnamon quill
• 1//2 tsp Szechuan pepper
• pinch saffron
• pinch sweet paprika
• Spice/Herb Mix:
• 5 garlic cloves
• thumb sized piece of ginger
• 2 red chillies (seeds removed)
• coriander roots and stems
• 1 tsp whole white peppercorns
• 1 tsp salt
• 1 tsp tumeric powder
• 6 lamb shanks
• 4 potatoes
• 2 salad onions
• 4 carrots
• cup of apricots (dried usually)
• cup of dates
• 1-2 cups of chicken stock
• 1 tsp rose water
• 400g tinned tomatoes
• 400g chick peas

Directions

1. To make the barat mix combine all the spices (exet saffron and paprika) and dry roast for 2-4 mins on high.

2. Leave to cool and then add the saffron and paprika and grind in a mortar and pestle.

3. Baharat can be stored as a spice mix and used as a rub for lamb, pork and chicken

4. heat oil in a pan and seal the lamb shanks

5. in a mortar and pestle grind the garlic, thai shallots, ginger, galangal, red chillies, coriander roots and stems, white peppercorns, sea salt.

6. Add 1 tbsp baharat spices, olive oil, and tumeric.

7. seal and sautee the spice paste and add palm sugar and fish sauce.

8. add vegetables and baste

9. add lamb shanks back in and add tomato, chickpeas, bay leaves, apricots dates, rose water and chicken stock.

10. simmer for 2 hrs at 200C

11. squeeze lemon juice over and serve. Ideal with couscous.

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