Lamb Knuckles ras el hanout

Ras el hanout is a North African spice mix which includes dried rose petals, lavender, galangal, cardamom, mace and a myriad other spices.   It works very well with lamb.  You can rub it onto a leg before roasting or shanks before braising.

You’ll need; 1.5kg lamb knuckles – sliced about 3 cm thick, sunflower oil, 2 large onions chopped not too finely, 3 fat cloves roasted garlic [I keep a jar in the fridge], 3 tsp ras el hanout, 4 organic potatoes, 8 organic carrots,  1 litre Nomu lamb stock, 1 tin 410g chopped Italian tomatoes, 2 Tbs honey, 3 bay leaves, 1 large pinch dried chili flakes, sea salt and freshly milled black pepper.

Method:  Preheat the oven to 180C.  Season the lamb knuckles well with sea salt and freshly milled black pepper.  Heat the oil in an ovenproof casserole and brown the lamb well on all sides.  Remove to a plate and toss in the onions and the garlic and stir fry till golden brown.  Add the ras el hanout and stir in for a while to release its aromas.   Return the meat and any juices which may have collected to the casserole and add the potatoes cut into thick slices and the carrots whole of small otherwise chopped into chunks.  Add the stock, tomato,  honey, bay leaves and chili flakes.  Season well.   Bring to the boil, place lid on and put into the preheated oven and leave alone for an hour.  Remove from the oven. Stir around a little and return for another 30 minutes to an hour or until the meat is cooked.

Serve with rice or couscous which you have flavoured with ras el hanout.

before the cooking