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CPSU Member recipe
THIS week’s CPSU Member recipe comes from DPAC’s Jillian Chaffey.
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Moroccan Lamb with lemon risotto
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)
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.
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).