175gdried chickpeassoaked in water for 6 hours and drained
175gdried kidney or fava beanssoaked in water for 8 hours and drained
2x 400 g cans chopped tomatoes
1.2litreslamb or chicken stock
sea salt and black pepper
To garnish
large bunch of mintfinely chopped
1preserved lemonfinely chopped rind of
Instructions
Put the lamb shanks in a large saucepan and cover them with water.
Bring to the boil and remove any scum from the surface of the water.
Reduce the heat and simmer for 1 hour.
Remove the shanks and drain.
Heat the oil and butter in a large copper pot or heavy-based saucepan over a medium heat, add the lamb shanks and cook for 4 minutes, turning occasionally, until browned all over.
Remove the lamb shanks and set aside.
Chop the celery and carrots into bite-sized pieces and add them to the pan with the shallots and garlic and cook for 3 minutes, then add the cumin seeds, cinnamon sticks, chickpeas, kidney or fava beans and tomatoes and return the shanks to the pot or saucepan.
Pour in the stock and season well with salt and pepper.
Bring to the boil, then reduce the heat, cover and cook gently for 1½ hours.
Mix together the chopped mint and preserved lemon in a bowl and sprinkle the mixture over the k’dra.
Serve with chunks of bread, if liked.
Notes & Wine Advice
For bean & chickpea k’dra with beef,
replace the lamb shanks with 1.25 kg lean beef, cut into large chunks and follow the recipe as for Bean & chickpea k’dra with lamb. Garnish the k’dra with a bunch of finely chopped parsley combined with 1 tablespoon finely chopped preserved lemon rind and 1 deseeded and finely chopped red chilli.