michelle picker cooks

Baharat is a wonderful combination of spices from Iraq.

You may find baharat at your local Middle Eastern store but check for salt before seasoning your dish. To make your own spice mix grind 2 tablespoons of black peppercorns, 1½ tablespoons of cumin seeds, ½ a teaspoon of cardamom seeds and 1 tablespoon each of coriander seeds, cassia bark and cloves. Add 1 grated whole nutmeg (approximately 1 tablespoon) and 2 tablespoons of paprika.

Place 4 lamb shanks in a suitable pot and add cold water to just cover the meat. Add a strip of lemon rind and bring slowly to the boil, skimming when necessary. In a separate pan fry a large diced onion in olive oil until wilting then add 1-2 tablespoons of baharat and a teaspoon of turmeric. Fry for a minute more before adding a can of chopped tomatoes and seasoning with salt and pepper. Add the tomato mixture to the now simmering lamb shanks, cover and continue to cook over low heat for 1½ – 2 hours, removing the lid towards the end of cooking to reduce the liquid to a thick sauce. Serve the lamb shanks with a rice pilaf (this one has almonds and currants in it).