|1,5 kg||sliced lamb or mutton shanks|
|salt and freshly ground black pepper|
|10 ml||ground cumin — coriander and paprika|
|5 ml||cinnamon — ground|
|2||onion — chopped|
|2||celery stalks — chopped|
|2||carrots — sliced|
|500 ml||stock — vegetable or chicken|
|750 g||butternut, pumpkin or sweet potato cubes|
|1||chickpeas — tinned and drained|
|fresh coriander — handful, chopped|
1. Season the shanks with salt and pepper. Mix the rest of
the spices. Sprinkle the spices over the meat and rub into the meat. Roll the
meat in the flour to coat and shake off excess flour.
2. Heat the oil in a large saucepan or pot and brown the meat
in batches. Remove and set aside.
3. In the same saucepan or pot fry the onions, celery and
carrots for 5 minutes. Return the meat to the pot and pour the stock over – the
meat needs to be covered in liquid. If not, add water.
4. Simmer for 1½ hours or until the meat is almost tender.
5. Add the butternut, pumpkin or sweet potatoes and simmer
until the veggies are soft. Stir in the chickpeas and coriander and season with
salt and pepper.
6. Serve with the rice and sambal.