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Lamb Tagine
Serves 4
2 tablespoons olive oil
4-6 (depending on size) lamb shanks, fat
trimmed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
400g kumara (sweet potato), peeled, diced
2 medium tomatoes, chopped
¼ cup chicken stock
1 x 300g can chickpeas, rinsed, drained
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
½ cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frying pan over medium
high heat, cook lamb shanks in batches for
3-5 minutes or until evenly brown all over.
Transfer to a plate.
2. Reduce heat, and add onion and garlic
to frying pan and cook for 2-3 minutes or
until onion has softened. Add spice mix
and cook until fragrant. Stir through tomato
paste.
3. Place kumara into the base of slow cooker
and top with lamb and onion mixture and
remaining ingredients, except coriander.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
4. Season with salt and pepper and stir
through chopped coriander, serve with
cous cous.
Veal Goulash
Serves 4-6
1.2kg veal, cut into 2cm pieces
¼ cup flour
¼ cup olive oil
2 onions, chopped
3 cloves garlic, crushed
2 tablespoons Hungarian sweet paprika
½ teaspoon cayenne pepper
2 potatoes, peeled, diced
1 cup beef stock
2 tablespoons tomato paste
2 bay leaves
salt and freshly ground black pepper
1. Dust veal in flour, shaking off excess flour.
2. Heat half the oil in large non-stick frying
pan. Cook veal in batches until brown.
Transfer to a plate.
3. Heat remaining oil and cook onion for
2-3 minutes or until softened. Add garlic,
paprika and cayenne pepper and cook,
stirring for 30 seconds.
4. Place potatoes in base of slow cooker. Add
veal and remaining ingredients to slow
cooker. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
5. Serve with hot pasta.
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