Recipe by: Teena Ebejer - Taste Tours. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Ingredients
4 tablespoons cumin seeds
1/2 teaspoon cardamom pods, shells removed
1 1/2 cups pistachio kernals
1/2 cup sesame seeds
Extra virgin olive oil
3 large onions, cut into half rings
1/2 teaspoon cracked black pepper
1.2kg lamb shanks (6)
1 cup plain flour
3 cups beef stock
1 tablespoon crushed garlic
1 tablespoon grated ginger
1/4 cup pomegranate molasses
1 tablespoon 7 spice mix
2 tablespoons tomato paste
1 1/2 cups (200g) pitted dates, chopped
3 cups cooked couscous
1 cup cooked chickpeas, drained
1 bunch coriander
1 bunch mint
1 bunch parsley
1 small red chilli
Method
Select SAUTE/SEAR function and set the timer for 5 minutes. Press START
Add 3 tablespoons of the cumin seeds, cardamom seeds, sesame seeds and pistachios. Stir frequently until the mixture just starts to smoke and the cumin seeds start to crackle. Remove from the cooker and allow to cool before crushing in a mortar and pestle
Select SAUTE/SEAR function and set the timer for 18 minutes. Press START
Add 1/3 cup of olive oil, the remaining cumin seeds and the black pepper. Cook, stirring until the onions are caramelised then remove and allow to cool
Wipe out the base of the removable cooking bowl with paper towel. Place the lamb shanks in a large plastic bag with the flour and salt and pepper. Shake the bag to coat the lamb with flour
Select SAUTE/SEAR function and set the timer for 15 minutes. Press START
Add a little olive oil and half the lamb shanks, brown on all sides then repeat with remaining shanks adding more olive oil if necessary, remove and set aside
Add the stock, 3 teaspoons of the garlic, ginger, pomegranate molasses, 7 spice mix, tomato paste, chopped dates and half of the onion. Stir to combine and return the lamb
Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START
To prepare the couscous combine with the remaining onions and the chickpeas, season and keep warm
To finish the dukkah finely chop the herbs and red chilli and combine with the reserved nut mixture and remaining garlic in a bowl, stir well and season
Serve the lamb shanks and sauce with the couscous and sprinkled with the fresh herb dukkah
Tips & Hints
The sauce may be pureed with a stick blender if desired.
