Lamb Shanks with Peppers
Ingredients
- 4 lamb shanks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 4 tablespoons olive oil
- 1 large onion, sliced
- 1 large carrot, chopped
- 2 stalks celery, sliced
- 3 bay leaves
- 1 teaspoon oregano
- 2 cups water
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1/4 cup chopped parsley
Preparation
In a small bowl, put the salt, pepper, coriander, cumin, cardamom, turmeric, and paprika, and mix the spices well.
Sprinkle some spices on the meat and rub it well.
In a large pot, heat olive oil, add the meat, and stir continuously until it changes color.
Remove the meat and set it aside.
In the same pot, add onion, carrot, celery, bay leaves, and oregano, and stir continuously until slightly browned.
Add the remaining spices and return the meat to the pot.
Add water and let the meat cook slowly until fully cooked.
Remove the meat, discard the bay leaves, and keep the broth.
In a large skillet, heat olive oil.
Add the peppers and stir until slightly wilted.
In a blender, put the broth and blend until smooth to get a sauce.
Add the sauce to the peppers in the skillet, let it boil and thicken.
Add parsley and stir to mix.
On a serving plate, put the pepper sauce and arrange the meat on top, and serve.
