Lamb Ragout
6-8 lamb shanks
1 tablespoon olive oil
1 onion, chopped
4 garlic cloves
28 ounce can tomatoes
1 cup water
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon ground cardamom
1 teaspoon dried mint leaves, crushed
2 by leaves
2 pounds carrots, peeled and cut in 3 inch pieces
20 ounce can chick peas, drained and rinsed
2 large zucchini, halved and cut in 3 inch pieces
In Dutch oven, brown in 1 T olive oil; add and sauté 1 chopped onion, 4 cloves garlic; add tomatoes, water, seasonings; bring to boil, reduce heat; simmer 1 hour. Add carrots and cook 20 minutes. Add chick peas and zucchini, cook 10 minutes. Correct seasoning and serve over couscous. As most stews, this is better served the second day. Freezes well but better if you add chickpeas and zucchini when you plan to serve it.