2 lamb shanks
1tbsp sunflower oil
1tsp cumin seeds
1 orange, cut into quarters
1 ladleful chicken stock
6 unpeeled garlic cloves
1 large aubergine, cubed
1 tin chickpeas, drained
Heat the oil in a heavy casserole, and brown the shanks. You want the oil to be hot enough to brown the meat quickly, but not so hot that it burns. Once the browning has started, you should be able to turn the flame quite low.
Throw in the cumin, and let it fry for a minute or so. Then throw in the orange, and pour in the stock; add the turmeric, garlic, and salt to taste.
Put the casserole, covered, into a low oven. My Le Creuset, pictured above, will reach a very gentle simmer at gas mark S/130C, though I sometimes start at a higher heat, to get it going. Other pans, and ovens, may behave differently.
After two and a half hours, stir in the aubergine. After a further 45 minutes, stir in the chick peas. Cook for another 20 minutes or so.
At this point, I removed the meat from the bones and stirred it into the stew, which served 3, generously.