MOROCCAN VEGETABLE STEW

June 25, 2017 / Lyn Jones / 0 Comments

6 servings

1 cup each of chopped onions and sliced celery
1 med sweet red pepper, sliced
4 garlic cloves, minced
1 Tab plain flour
1 tsp gr cinnamon
1/2 tsp each of curry powder and  grd cumin
1/4 tsp each of grd cloves, tumeric  and paprika
1 sm eggplant, cubed
1/2 medium butternut – peeled, cubed
1 can (16 oz) whole tomatoes – drained & coarsely chopped
1/2 cup lo salt vegie stock
250g thawed whole  small okra, stems trimmed
1 can  (16oz) chickpeas – rinsed & drained
1/4 cup each of raisins (sultanas) and blanched whole almonds – toasted (opt)
salt and grd black pepper

1.  Coat a Dutch oven with non-stick spray. Warm over med heat until hot. Add first 4 ingredients, saute 5 mins or until tender.

2.  Stir in flour & spices. Stir over med-low heat for 2 mins. Stir in eggplant, butternut, toms & stock. Bring to boil over high heat. Reduce to low, cover and simmer 10 mins.

3.  Stir in okra, chickpeas, raisins & almonds (if using). Simmer 10-15 mins, until okra is tender.
Season to taste. Serve in shallow bowls.

Braised Lamb Chops

June 4, 2017 / Lyn Jones / 0 Comments

serves 4

Ingredients
2 tbs olive oil
1kg lamb forequarter chops
1 large onion, sliced
1 red capsicum, sliced
1 clove garlic, crushed
1.5 cups beef stock
1/2 cup red wine
2 tbs tomato paste
1/2 tsp mixed herbs
salt & pepper
200g potatoes, cut into chunks
1/4 cup chopped parsley
420g can cannelli beans, drained

1. Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.

2. Heat remaining oil, add onion, capsicum & garlic to pot; cook 2 mins. Stir in combined stock, wine & tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 mins.

3. Add potato pieces to pot, re-cover & cook 10 mins. Stir in beans, cook 5 mins.

4.  Spoon into deep plates, sprinkle with parsley. Serve with crusty bread & steamed green beans.

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