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INGREDIENTS
6 lamb shanks
2 oz. margarine
1 onion ( finely chopped)
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
2 tsp. paprika
5 cloves
1 cup of ground almonds
3 strips of orange rind
8 oz. dried apricots
4 oz. dried prunes
4 oz. raisins

DIRECTIONS
Melt margarine in a flame-proof casserole dish
Brown the lamb shanks over medium heat until a brown color is achieved
Remove shanks to the plate
Stir in onion and spices into the pan juices for 5 mins.
Add a 1/2 tsp. of salt and plenty of pepper
Stir in ground almonds
Return lamb to the pan and add 5 cups of water
Bring to a boil and turn the heat down to very low
Cover surface with a lid or foil to avoid any moisture from escaping
Let simmer for one hour

After the hour add the apricots, prunes, and raisins to the pan and let simmer for one hour

Can be served with polenta, couscous, pasta, or potatoes