Camel Shank Tagine with Dried Fruits & Harissa

INGREDIENTS:

2 tsp cumin seeds
1 tbsp coriander seeds
3cm piece fresh ginger, chopped
4 garlic cloves, chopped
1 tsp salt
2 tbsp olive oil
2 Camel Shanks cut into osso bucco cut, (ask your butcher to cut them for you about 1.5 lb each)
2 large red onions, cut into wedges
1 1/2 tbsp Harissa (Found in most major super markets and/or middle eastern super markets)
200g can chopped tomatoes
600ml chicken stock, hot
1 cinnamon stick
100g dried ready-to-eat apricots, halved
100g dried ready-to-eat figs, halved

METHOD:

1. Preheat the oven to 350 degrees F. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.

2. Heat the oil in a large flameproof casserole (large enough for the camel shanks to fit) over a high heat. Add the Camel shanks and brown well all over. Remove and set aside.

3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.

4. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the Camel is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.