11/7/21 SPICY LAMB SHANKS WITH COUSCOUS AND PRESERVED LEMONS
This Sunday’s dish is lamb shanks with couscous from Hamersley’s page 228. While the name says the dish is “spicy,” it wasn’t that spicy. I used the Moroccon spice ras el hanout that we brought back from a trip from Morocco. The spice had lost some of its flavor because it was not kept in an air tight container. When I used the spice before, it tasted like we were in Morocco. For the couscous, we used Israeli couscous which is the best kind. I put ras el hanout over it and the couscous absorbed the spice. I did not make preserved lemons because I did not have sufficient time. If you are planning on making this, you may have a hard time finding preserved lemons. Check at an Armenian store to see if they have something you can use. I bought saffron pickled lemons, which was close, but not quite right, so I used a limited number of the lemons and added apricots and prunes.
I like the switch from lemons to apricots