RECIPES
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Winter warmers from MLA The weather is getting colder every day now and thoughts are turning to more hearty meals. But even if you have more time on your hands these days you don’t want to spent hours cooking. Here are some lamb meals from Meat and Livestock Australia that are easy to prepare but hearty and warming.
ONE POT LAMB STEW Serves: 6 Prep time: 10 mins Cooking time: 2 hours
· 2 tbsp brown sugar · 2 cups (500ml) coconut water (or beef stock) · Zest and juice of 2 limes, +extra wedges, to
Ingredients 1.2kg boneless piece lamb shoulder, fat trimmed, diced into 5cm pieces 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp cinnamon 2 garlic cloves, crushed
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Method 1. In a large snap lock bag or glass container combine cumin, coriander, cinnamon, garlic and sugar. Add lamb, season and rub well to coat. Set aside for 15 minutes to marinate. 2. Spray a large casserole dish or heavy based saucepan with oil and heat over medium-high heat. Cook lamb, in batches, for 3-4 minutes or until browned all over. Set cooked lamb aside on a plate while completing browning process. Return cooked lamb to dish, add coconut water (or stock) and lime juice. Set over high heat, stir well
serve 1 large eggplant, diced into 4cm pieces 2 carrots, peeled, diced into 3cm pieces 175g green beans, cut into thirds 100g baby spinach Steamed jasmine rice, coriander sprigs, natural yoghurt, flaked almonds, toasted, to serve
and bring to the boil. Reduce heat to low and cook, covered, for 1 hour. Remove lid, and simmer, uncovered, for a further 3540 minutes. Add eggplant and carrot for last 25 minutes and add green beans for last 5 minutes. Remove from heat and stir through spinach. Season. 3. Serve lamb with jasmine rice, coriander, yoghurt and lime wedges. Sprinkle with lime zest and almonds. Tips 1. Diced lamb neck, leg or rump would also work well in this recipe.
IRISH LAMB STEW Serves: 6 Prep time: 15 mins Cooking time: 80 mins Ingredients 600g lean diced lamb ¼ cup plain flour ¼ cup olive oil 1 brown onion, diced into 1cm pieces 2 carrots, peeled, diced into 1cm pieces
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Method 1. Place lamb and flour in a large snap-lock bag. Season, seal and shake well to coat. Heat 1 tablespoon oil in a large heavybased saucepan over medium heat. Cook lamb, in batches, for 4-5 minutes or until browned, adding extra oil as needed. Set aside on a plate. 2. Add remaining oil to pan and cook onion, carrot and celery, stirring, for 5 minutes or until onion has softened. 3. Return lamb, any juices and potato to pan then add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring
· 2 stalks celery, diced into 1cm pieces · 400g desiree potatoes, peeled, diced · · · · · ·
into 3cm pieces 2 cups (500ml) salt-reduced beef stock ¼ cup tomato paste 2 tbsp Worcestershire sauce 2 sprigs thyme 2 bay leaves 250g silverbeet, trimmed, shredded 1 cup frozen peas Parsley leaves, mixed leaf salad,
to the boil, reduce heat to low, cover and cook for 1hr 15 minutes or until lamb is tender, adding a little extra stock or water, if needed. Stir through silverbeet and peas. Replace lid and set aside for 5 minutes. Season. Remove bay leaves and thyme stalks. 4. Sprinkle lamb stew with parsley and serve with salad leaves and crusty baguette. Tips 1. Add turnips, swedes, green beans or your choice of shredded leafy greens to the stew to mix the vegetables up.
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20 SENIORS TODAY WINTER: JUNE 2021
