Tangia of Lamb Shanks With Saffron and Cumin (Part II)
Sunday Starts
- Cuisine: Mediterranean
- Course: Main Course
Summary:
Skim the fat from the tangia. While the stew heats through, make this spiced couscous. Serve with harissa, a spicy chili sauce that typically includes garlic, cumin, coriander, caraway and olive oil. It is available at most Middle Eastern and some specialty food stores.
6 servings
Ingredients:
- 6 stewed lamb shanks and their sauce (see Tangia of Lamb Shanks With Saffron and Cumin, Part I)
- 10 ounces plain (uncooked) couscous
- 3 to 4 cardamom pods, crushed
- 1/2 cinnamon stick
- 1 to 2 teaspoon crushed cumin seeds, toasted in a dry skillet for 30 seconds, then coarsely ground
- 2 tablespoons finely chopped cilantro leaves
- Olive oil, for drizzling
Directions:
Remove the fat from the surface of the stew and discard it. Transfer the stew to a Dutch oven or heavy-bottomed enamel pot, cover and reheat over medium-low heat.
While the tangia is warming through, make the couscous: Prepare according to package directions and set aside. Add the spices and cilantro; drizzle in a little olive oil and work it in with your fingers to distribute the spices evenly and make the grains glossy and separate.
Before serving, discard the cinnamon stick. Mound the couscous on a large platter and spoon the tangia on top. Serve hot.
Recipe Source:
From Tamasin Day-Lewis; adapted from a Paula Wolfert recipe.
E-mail the Food Section with recipe questions.
(Renee Comet)
