Moroccan Lamb Shanks with Chickpeas, Lemons and Olives

I love this delicious sticky meal, it is so seriously satisfying and comforting and the lemons really give it a lift in flavour.

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Ingredients

  • 6 x lamb shanks, trimmed
  • 2 x brown onions, diced
  • 1 L chicken stock
  • 5 cloves garlic, crushed
  • 2 x cans chickpeas, rinsed
  • 1 cup kalamata olives, rinsed
  • 2.5 Tbls fresh ginger, grated
  • 1 cup seasoned flour to coat lamb
  • 1/3 cup fresh lemon juice
  • 1 x zest of a whole lemon
  • 1 tspn lightly toasted saffron, steeped in hot water
  • 1 tspn salt
  • 1 tspn pepper

Method

Wash meat then pat dry and coat in the flour mix. 3 at a time brown in a large heavy based pot in olive oil then move to a plate.

Add the Garlic, Ginger and Onions and cook until the onions begin to soften.

Add the juice, rind, saffron, and stock then simmer for a minute. Add the lamb then cover with the mixture.

Cook for 1 and 1/2 to 2 hours or until the lamb is very tender and falling from the bones.

Add the chickpeas and cook for 10 minutes then add the olives and cook for 5 minutes until heated through.

Serve with rice or crusty bread

Moroccan Meatball Tagine

Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas 🙂 I hope that you love this, it is my Mother in law’s recipe.

This recipe is also delicious with beef mince.

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Ingredients

  • 500 g lamb mince
  • 2 x brown onions, grated
  • 5 x large tomatoes, halved then grated – discarding their skins
  • 1 handful parsley, finely chopped
  • 3 cloves garlic, crushed
  • 3 Tbls olive oil
  • 1 tspn salt
  • 1 tspn pepper
  • 2 Tbls ground paprika
  • 2 Tbls ground cumin
  • Eggs as needed per person

Method

Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…

The sauce…

Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.

Crack eggs on top then cover until poached

Gozleme

I LOVE gozleme!! so easy to make yet sure to please the family as we can all choose our own fillings. Just like Pizza night =D

I hope you love this simple and delicious recipe.

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Ingredients

  • 8 g active dried bakers yeast
  • 1 pinch salt
  • 1 Tbls caster sugar
  • 3 cups plain flour
  • 1/4 cup olive oil
  • 200 ml hand hot water… approximately

Method:

Combine your water, yeast, salt and sugar in a jug until well dissolved. Stand in a warm place until foamy. Takes approximately 5-10 minutes.

( I use a stand mixer but you can use a bowl and do by hand )

Place your flour into the bowl of your stand mixer, attach the dough hook ( oil this to stop dough sticking to it ) add the yeast mixture and the Olive oil on medium-low speed until dough is soft and elastic… Add more flour a TBS at a time if dough is too sticky. It will take about 5 minutes to come together properly and be soft and pliable.

Turn out dough onto benchtop and form into a ball then put into a lightly oiled bowl. Cover with glad wrap and put into a warm place to rise for approximately 1 hour.

Meanwhile prepare your fillings… Ideas below.

Turn out onto lightly floured bench top and punch down the dough and give it a fast knead. Cut into 4 serves.

Roll each piece dough into a 30 x 40cm rectangle. Place one-quarter of mixture over half of each rectangle. Top with feta and season to taste Fold dough over to enclose filling. Press edges together to seal.

Filling ideas:

Kofta…. Fry a very finely chopped small brown onion in olive oil and add 250grams Lamb mince. Fry a minute then add a TBS ground cumin, a TBS ground Paprika, small handful chopped fresh parsley, pinch of Ground chilli, salt and pepper. Fry until browned.

To the Kofta style mix you can add some baby spinach leaves or some Pine nuts, chopped mint leaves ….

Vegetarian ideas could be mozzarella cheese, cheddar cheese, feta cheese…. Using your favourite fillings.. I quite enjoy to fry a small brown onion in olive oil, add a chopped large tomato then a big few handfuls of baby spinach leaves. Add cheese on top before enclosing the Gozleme.

Lamb tagine with prunes, almonds and eggs

My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.

Yeah yeah so many eggs but hubby loves them.
Yeah yeah so many eggs but hubby loves them.

Ingredients

  • 5 x lamb shanks, or lamb chops/pieces trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved

Method

In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.

For Prunes

When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.

To serve

Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.

Serve with a good salad and fresh bread to mop up the glorious sauces.

Lamb shank, tomato and veggie stew

THIS is the winter recipe I crave all year. I love the heartiness of it and how fast the kids eat it up even though they are generally fussy about vegetables. It’s warming and full of goodness. YUM!

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Ingredients

  • 2 x lamb shanks
  • 1 L chicken stock
  • 1 x large leek, sliced and rinsed
  • 3 x carrots, halved then sliced
  • 1 x large zucchini, halved then sliced
  • 4 x large potatoes, large diced
  • 1 bunch english spinach, washed and chopped
  • 1/2 x green capsicum, chopped
  • 1/2 x red capsicum, chopped
  • 2 x brown onions, chopped
  • 3 cloves garlic, crushed
  • 1 x tin, diced roma tomatoes
  • 4 Tbls tomato paste
  • 3 Tbls olive oil
  • 1 tspn italian herbs
  • 1 x bay leaf
  • 1 tspn salt
  • 1 tspn pepper

Method

In a soup pot brown the shanks and remove to a plate. Add the onion and garlic and gently fry until golden. Put the lamb back into the pot with the stock, bay leaf, Italian herbs and the salt and pepper. Bring the pot to almost boiling point then cook until lamb is falling from the bones.

Remove lamb from the stock and let cool on a plate. Once cool enough to handle remove all meat from the bones and place all back into the pot.

Add everything else to the pot except for the Spinach and the Capsicums then cook until veggies become tender, replacing water as needed. Once veggies are tender add the capsicums and the spinach and cook for another 10 minutes.

Serve with crusty bread

Pumpkin, lamb, feta and spinach pasta bake

We love this recipe so much and have it on a regular basis. I hope that you’ll love it too !!

Once again I make NO apology for my poor photography. There’s not enough time in the day to set the scene for pretty food photos lol

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Ingredients

  • 1 Large brown onion, finely chopped
  • 2 cloves garlic – crushed or finely chopped
  • 500 g lamb mince
  • 1 Tbls ground cumin *generous tbs*
  • 1 x 400g can diced tomatoes
  • 150 g baby spinach leaves
  • 250 g pasta shape of choice
  • 700 g butternut pumpkin, peeled and chopped into 2cm pieces
  • 150 g feta, crumbled
  • 1/4 cup grated parmesan
  • 3 Tbls pine nuts
  • 1 Tbls ground paprika

Method

Preheat your oven to 180C

Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute.

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.

Place the spinach in a colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan. 

Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.

Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.

For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.