Chermoula rubbed lamb shanks

Viva 21/8/2008

Amanda Laird

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Serves 4

30 g	Cumin seeds, toasted and crushed in a mortar & pestle
15 g	Coriander seeds, toasted and crushed as above
1 tsp	Sweet paprika
½ tsp	Ground ginger
2 cloves	Garlic, crushed
1	Red chilli, finely chopped (retain the seeds if more heat is preferred)
½ cup	Fresh coriander, chopped
½ cup	Flat leaf parsley, chopped
2	Lemons, juiced
100 ml	Olive oil
1 pinch	Salt & freshly ground pepper

2	Lemons, large, sliced thinly with pips removed
4	Lamb shanks, cut into 2cm rounds
8	Fresh dates, stones removed then sliced
6	Dried pears
3 tbsp	Olive oil
1 cup	Vegetable stock
1 cup	Couscous, (mograbiah)

Combine all the ingredients for the chermoula either in a food processor or in a large mortar and pestle.
Mix until a paste is created. Rub the paste over the lamb and leave to marinate for at least 1 hour.
Preheat the oven to 180 degC (or you will need to simmer the tagine on the stovetop for 1 hours).
Lay the lemon slices in the bottom of the tagine, top with the lamb, then the dates, pears, oil and stock. Season, then cover and let cook.
Remove the lid and spoon in 1 cup of mograbiah then continue cooking for another 30 minutes.
Serve with fresh mint and coriander.