2 teaspoons of cumin seeds
1 tablespoon of coriander seeds
3 cm piece of fresh ginger, chopped
4 garlic cloves, chopped
1 teaspoon of salt
2 tablespoons of olive oil
2 camel shanks cut into Osso Bucco, ask your butcher to cut them for you at 1.5 pounds each
2 large red onions, cut into wedges
1 1/2 teaspoons of Harissa (found in major super markets or middle eastern super markets)
20 grams of chopped tomatoes
600 mL of chicken stock, hot
1 cinnamon stick
100 grams of dried, ready-to-eat apricots, halved
100 grams of dried, ready-to-eat figs, halved
1. Preheat the oven to 350 degrees F. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor. Add the ginger, garlic and salt and work into a rough paste. Set aside
2. Heat the oil in a large flameproof casserole (large enough for the camel shanks to fit) over a high heat. Add the camel shanks and brown well all over. Remove and set aside.
3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole, and stir together. Bring to a boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the camel once or twice.
4. Stir the dried fruit into the casserole and return to the oven, uncovered, for another 30 minutes or until the camel is almost falling off the bone.
5. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice