Total Time
Prep 15 mins
Cook 1 min

Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven.

Ingredients Nutrition


  1. Preheat oven to 150°C.
  2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
  3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
  4. Add ginger, garlic, coriander and cumin, and mix well.
  5. Add stock, saffron, sambal, honey, seasonings and apricots.
  6. Return lamb to pot, stir, cover.
  7. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
  8. Serve with rice or mashed potato, sprinkled with fresh parsley.
Most Helpful

5 5

This is an excellent recipe!!! I love all the flavours and how well they all come together. I too just simmered it on the stove top like Jan and the shanks were perfectly cooked with the meat falling off the bone. I did use a fennel bulb and loved the use of it in this recipe. I also loved the spice that came through from the sambal oelek. I served ours over couscous and it made for a truly delicious meal and one that I have had requests to be made again soon. Cheers Jewelies

5 5

I made this for dinner tonight and served over mashed potatoes. I simmered it on the stove top and omitted the fennel bulb as we didn't have one. It's a really delicious lamb shank recipe thanks Jewelies. After taking a photo, I sprinkled some preserved lemon and toasted pine nuts over it too.