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CPSU Member recipe

 

THIS  week’s CPSU Member recipe comes from DPAC’s Jillian Chaffey. 

Submit your recipe to j.clydesdale@tas.cpsu.com.au.

 

Moroccan Lamb with lemon risotto

Ingredients

Lamb shanks (1 per person trimmed of fat)

750 grams sweet potato

3 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon of smoked or hot paprika

2 large onions

3 -4 gloves of garlic (depending on size)

1 litre chicken stock

Plain flour (enough to coat meat)

Olive Oil

Method

In a large cast iron casserole dish with lid

Cook the onions in olive oil until soft and transparent

Add crushed garlic and sautee for 1 minute then remove from the pan (until later)

Mix turmeric, coriander, paprika and cumin into the flour

Coat lamb shanks with flour mix and brown – remove from pan.

Add chicken stock and onions to the pan and leftover flour (this is where all the flavour is) scrapping the bottom of the pan to make sure the flour on the bottom does not stick.

Add 2 cinnamon sticks.

Add the lamb shanks and bring to the boil

Put the lid on and cook in the over at 150 degrees for approximately 2 hours (or until meat is falling off the bone. (Add some water if needed so meat is covered)

After 1 hour add the sweet potato

Just before serving stir in 1 teaspoon of brown sugar and zest of one lemon. Garnish with fresh chopped coriander.

 

Lemon Risotto

Cook risotto in the rice cook the same as you would plain rice. When rice is cooked add zest and juice of two lemons. (This complements the casserole beautifully).

 

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