The following quantities and timings are extremely flexible.
â€¢ One or two meaty lamb shanks or a pound or so of cut-up lamb (I tend to scrimp on the lamb.)
â€¢ 1 onion, chopped
â€¢ 2 cloves garlic, chopped
â€¢ 1 28oz can diced tomatoes (I used a can labeled “chunky tomato sauce.”)
â€¢ 1 tomato-canful of water, lamb stock or chicken stock (I used water.)
â€¢ 1 tsp cinnamon
â€¢ 1 tsp turmeric
â€¢ 1 tsp ground black pepper
â€¢ 1 bunch kale, sliced into ribbons.
â€¢ two stalks of celery, diced
â€¢ two big carrots, diced
â€¢ 1 can chickpeas
â€¢ 1 heaping teaspoon ras el hanout
â€¢ Salt to taste
1. Put the lamb, onion, garlic, tomatoes, water and spices in a big pot.
2. Bring everything to a boil, then turn it down to a simmer.
3. Simmer for 90 minutes.
4. Remove the lamb meat from the bones and shred into bite-size pieces. Put meat back into pot.
5. Add vegetables and simmer for an additional 45 minutes or until you’re happy with their doneness.
6. Add ras el hanout and salt to taste.
Serve over couscous or bulgur (bulgur is inauthentic but I like it better than couscous).
Garnish with chopped cilantro, harissa and yogurt.