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Preheat the oven to 170 C, 325 F, Gas mark 3. In a deep sided flameproof large casserole dish seal the lamb shanks until browned on all sides. In the meantime place the coriander, cumin, fennel, star anise and cinnamon on a baking tray and roast for 2 minutes, or until deep brown but not burnt. Remove and grind to a fine powder. Add the vegetables to the casserole dish, along with the chilli and lemon, saute for approximately 5 minutes. Then add the tomatoes, roasted spices, water, dried mint, olives, tamarind paste, fish and soy sauce. Bring to the boil then cover and transfer to the oven and cook for 1 1/2 hours. Serve immediately with either cous-cous or chunks of crusty bread. NOTES : A spicy lamb dish ideal served with cous-cous or crusty bread
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|Serving Size: 1 Serving (1130g)|
|Recipe Makes: 3|
|Calories from Fat: 300 (40%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 126.5mg||39 %|
|Sodium 1415mg||49 %|
|Potassium 2393.8mg||63 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 58.6g|
|Protein 44.5g||64 %|
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Calories per serving: 753
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