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.

550137_138104489655373_531150670_n-430x322

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 πŸ™‚ I hope that you love this, it is my Mother in law’s recipe.

This recipe is also delicious with beef mince.

img_0450

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

Bastilla – Moroccan filo pie

This delicious Bastilla is my mother in laws recipe. She’s the most AMAZING cook I have ever known and I would love to have her every single recipe. I hope you love this delicate balance of sweet and savoury pie πŸ™‚

This slideshow requires JavaScript.

Ingredients

  • 1 cup flaked almonds
  • 60 g butter
  • 3 x medium onions, very finely chopped
  • 4 x garlic cloves, crushed
  • 4 tspn freshly grated ginger
  • 4 tspn ground cinnamon
  • 2 tspn ground tumeric
  • 8 x eggs
  • 4 Tbls fresh lemon juice
  • 3 Tbls olive oil
  • 2 x large chicken breasts
  • 5 Tbls pure icing sugar
  • 10 x sheets of filo pastry
  • 1 Tbls cinnamon to decorate
  • 1 Tbls icing sugar to decorate

Method

Preheat oven to 200C. Cook the almonds in a frying pan over medium heat for 5 minutes or until lightly toasted then transfer to a heatproof bowl.

Pan fry the chicken in some olive oil until cooked through but still juicy. Set aside to cool then shred.

Melt the butter over low heat and add the onion, garlic, ginger, cinnamon and tumeric and cook, stirring occasionally until onion is soft. Season with salt and pepper to taste.

Whisk the eggs and lemon juice together then add to the onion mixture and stir through until cooked. ( You will not achieve a scrambled egg consistency the egg will still seem wet ) Set aside to cool.

Mix everything together including the almonds and season again with salt and pepper.

Line a baking sheet with non stick paper. Lay a piece of filo onto the paper and brush with oil and top with another piece of filo in a star shape. Brush with oil and then continue to top with more filo until a 10 piece stack is completed.

Place filling into the middle of the stack leaving the edges to be put over the top. Gently enclose the pie with the pastry until it is circular in shape and completely covered.

Bake until pie is golden and crispy. Approximately 30 minutes.

Extra: Feel free to pretty it up by scrunching oil brushed Filo pastry and topping the dish with it before baking as shown in one of my pictures

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 Β½ 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 Β½ 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.

Moroccan Brown Lentils

We love this recipe, It’s perfect as a side dish or include it with bread and make it a wholesome lunch. Penny saving recipes should be in every mum’s recipe book πŸ˜‰

1936756_1121762281191285_5328435604479161888_n

Ingredients:

2 generous cups brown or green lentils
1 can diced tomatoes or 4 large tomatoes grated with skins discarded
4 TBS tomato paste
4 cloves garlic, crushed
2 Large onions, small diced
1 TBS Cumin
1 TBS Paprika
2 tsp Ginger powder
salt and pepper as desired
1/3 cup olive oil
small handful chopped parsley
1500ml water

Method:

Mix all in a pot and cook until lentils are soft and the sauce is thickened as you like it. So EASY

This is delicious served along side fish or just with bread yum !