Braised Moroccan Lamb Shank

Steps

1. Chop the onion and carrot to small chunk
2. Season the lamb shank with salt and pepper
3. Sear the lamb shank in frying pan, until all side is golden. Set aside
4. In a pot, add some oil, lightly toast the cumin seed and fennel seed
5. Add the chopped onion to pot, fry until slightly translucent
6. Add the tomato paste and stir fry slightly
7. Add the tomato sauce, stir well
8. Add the chopped carrot and the lamb shank back to the pot
9. Add chicken stock cube and add water until cover all ingredient
10. Keep the heat on low
11. Add sweet paprika powder, coriander powder, garam masala powder and black pepper
12. Dice the garlic and add to the pot
13. Cook for 3 to 4 hours on low heat, until the lamb meat fall off the bone
14. Take the lamb shank out, pull off the meat and add back to the sauce
15. Season the sauce with salt
16. Let it sit for 1 hour
17. Done

Remark

• Don't season the sauce with salt until the end, to prevent the sauce over seasoned.