Prep: 2 hours and 20 minutes | overnight marinade
Adding the sweetness of dried fruit to the depth and richness of kid meat creates a dish that is one of the greats of world food. It’s a good idea to have a jar of ras al hanout in the kitchen – it’s a really useful seasoning. You can also use 800g diced kid here in place of the shanks.
4 kid shanks
2 tomatoes, roughly chopped
2 onions, finely choppe
3 garlic cloves, finely chopped
60g cup butter, melted
1 teaspoon cumin seeds, toasted and ground
2 teaspoons ras al hanout spice blend
½ teaspoon ground turmeric
400ml stock or water
10 saffron strands, soaked in warm water for 10 minutes
Small bunch of coriander leaves chopped, stalks reserved
150g dried apricots, roughly chopped
1 medium preserved lemon, rind only (discard the pulp), roughly chopped
50g pistachios, roughly chopped
Honey, to taste
Salt and freshly ground black pepper
small bunch of mint, leaves picked, to serve
- Mix together the shanks, tomatoes, onions, garlic, melted butter, spices (apart from the saffron), 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate for a few hours or overnight.
- When ready to cook, put the marinated meat in a large saucepan and cook, uncovered, over a moderate heat for 20 minutes until a sauce has formed and thickened.
- Add the stock or water, along with the saffron and its soaking water, the coriander stalks, dried apricots and the preserved lemon, then cover and simmer gently over a low heat for about 2 hours or until the meat is completely tender. Top with a little water if it dries out.
- When the shanks are cooked, remove any excess fat from the sauce and add the pistachios, then the honey with salt and pepper to taste. Serve scattered with the coriander and mint leaves.
Serve with harissa and couscous.