Moroccan Lamb Shank with Indian Eggplant

For the chermoula, whisk all the ingredients in a blender. Season the lamb shanks with salt and pepper, apply properly and leave to marinate for at least 4 hours (or overnight).

For the lamb shanks, preheat the oven to 150 °C.

Heat 3 tablespoons of olive oil in a pan and sear the lamb shanks on all sides, set aside.

Add the rest of the oil to the pan and sauté the onion for 1 minute.

Add the ginger and tomatoes and cook for 2 to 3 minutes.

Transfer meat and pan contents to an ovenproof pot and pour orange juice and soup over the top. Season with salt and pepper.

Cover, place in oven and simmer for 2 hours until lamb is cooked.

For the harissa, heat oil in a large skillet.

Add everything except salt and pepper to the pan and let fry over medium heat for about 5 minutes, until the peppers are soft.

Add 300 ml water (or soup) and bring to a boil.

Reduce the heat and simmer for 10 minutes until the peppers are very soft.

Blend neatly in a food processor. Season to taste with salt and pepper and let cool.

Can be stored in the refrigerator for 10 days and in the freezer for 1 month.

For the Indian eggplant, cut the eggplant in half lengthwise and then slice. Dredge the eggplants in the flour.

Sauté onion and garlic in oil for about 2 minutes, add spices and continue to sauté for half a minute, stirring well Add eggplant pieces to pan and b

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