To prepare this dish, you will have to raid the spice cabinet. Along with this harissa paste, you will also need ground cumin, coriander, and paprika, as well as a cinnamon stick. You will also need to go to the fresh produce section in the supermarket if you don’t have garlic and ginger on hand. Other vegetables you will use are a red onion, a few carrots, canned tomatoes, and chickpeas.
You’ll need lamb shanks, of course, and for cooking you’ll need olive oil and lamb or chicken broth – the latter, of course, being much easier to find. Add a little honey, the juice of a lemon, and that’s it! Unless, of course, you want something hotter. “If you like it spicier,” says Dalton, “add cayenne pepper.” Another possible addition, if desired, could be a small handful of dried apricots, which Dalton says is typical of Moroccan dishes. She says to add them along with the carrots and chickpeas, telling us, “It really adds another sweet element to the dish.”