Moroccan Lamb Drumsticks

Recipe courtesy of the Meat and Livestock Australia.

Tip: Serve with couscous mixed with golden raisins, almonds and orange zest.

Recipe Ingredients:

8 Australian lamb drumsticks [French trimmed shanks]
1 tablespoon olive oil
2 teaspoons chopped chile powder
2 teaspoons crushed garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 cup vegetable stock
1 (15 to 17-ounce) can apricot halves in juice

Cooking Directions:

1. Heat a little oil in a deep-sided pan on high and brown lamb in small batches, removing each batch before adding the next. Remove and put aside.
2. Add spices to pan, stirring until well blended with pan juices. Stir in stock and juice only from apricots. Reserve apricots.
3. Return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 to 2 hours. Stir occasionally.
4. If consistency needs thickening, simmer with lid off until reduced (about 15 to 20 minutes). Add apricots just before serving to heat through.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.