Filter
Top Products
Recipes continued
Lamb Tagine Serves 4-6
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped
into 2 cm dice
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in frypan on setting 8. Cook lamb
shanks in batches for 3-5 minutes or until
evenly brown all over; remove from heat.
2. Reduce heat to setting 6, and add onion
and garlic to frypan and cook for 5
minutes, or until onion has softened and
coloured. Add spice mix and cook until
fragrant. Stir through tomato paste.
3. Return the lamb shanks to the frypan
with tomatoes, stock, cinnamon, and
cardamom. Cover and cook, on setting
3, turning and stirring occasionally for 2
hours. After 2 hours add chickpeas, sweet
potato and cook, covered until the sweet
potato is tender.
4. Adjust seasoning and stir through chopped
coriander, serve with cous cous.
Matt’s Meatballs Serves 6-8
1.2kg lean mince
2
/3 cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed
salt and pepper
2 tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre bottled tomato sauce
1. Combine meatball ingredients; roll into
balls slightly smaller than golf balls.
2. Heat half of the oil in frypan on setting 6.
Cook meatballs, in batches, until browned
all over. Remove from pan.
3. Heat remaining oil in frypan on setting
5; cook onions and garlic, stirring, until
the onions are translucent. Add tomato
paste and cook for about 1-2 minutes
or until fragrant. Add capsicums; cook,
stirring occasionally, until tender. Add
sauce and cook for 10 minutes. Reduce
heat to setting 4; add meatballs and cook,
covered, for a further 10 minutes or until
the meatballs are cooked through.
Serve in long crusty bread rolls as a sub
sandwich or with pasta.
21