ANDREW'S INDOOROOPILLY
Cooking
with Lamb
Beerenburg Slow Cook Moroccan Lamb
The perfect midweek meal. Made with the Beerenburg Moroccan Meal Base found in store
Ingredients 1kg diced Shoulder Lamb
1 jar of Beerenburg Slow Cook Moroccan Lamb meal base
1 medium sized diced Brown Onion
100ml Beef stock
50g Raisins
1x 400g tin of Chickpeas
1 x diced tomatoes
50g preserved Lemons (optional)
100ml Greek Yogurt
2 Springs of fresh Coriander
Method
1. Heat 1 tbsp of olive oil in pan, add onions and stir till translucent.
2. Add Lamb and brown evenly.
3. Add tomato, chickpeas and raisins. Mix in Beerenburg Moroccan Meal base, rinse remaining content of jar with the beef stock and add to pan.
4. Pour all ingredients into slow cooker and cook on high for 4 hours or on low for 6 hours.
Serve over rice and garnish with Greek yogurt & Coriander.
Ingredients
Method
1. Heat 1 tbsp of olive oil in pan, add onions and stir till translucent.
2. Add Lamb and brown evenly.
3. Add tomato, chickpeas and raisins. Mix in Beerenburg Moroccan Meal base, rinse remaining content of jar with the beef stock and add to pan.
4. Pour all ingredients into slow cooker and cook on high for 4 hours or on low for 6 hours.
Serve over rice and garnish with Greek yogurt & Coriander.
SLOW COOKED LAMB SHANKS
Super easy slow cooked meal sure to warm the heart and sole
Ingredients4 lamb French trim lamb shanks
140g of tomato paste
420g of tomato soup
820g of crushed tomato
3 crushed cloves of garlic
1/4 cup of full bodied red wine
1 diced onion
Method
1. Preheat your saucepan on medium and slow cooker
2. Add onion and cook until alomst translucent then add garlic, cook for a further two minutes.
3. Add shanks and seal the out side. This step brings out the flavours of the meat and helps to keep the juices in.
4. transfer to a warmed slow cooker.
5. Add in crushed tomato, tomato soup, tomato paste and red wine and stir to combine.
6. Add the lamb shanks and make sure they are covered.
7. Cook on high for 4 hours or on low for 6 hours. Turn shanks half way to ensure full coverage.
Serve with mashed potato's, roasted carrots and drizzle with left over sauce.
Ingredients
Method
1. Preheat your saucepan on medium and slow cooker
2. Add onion and cook until alomst translucent then add garlic, cook for a further two minutes.
3. Add shanks and seal the out side. This step brings out the flavours of the meat and helps to keep the juices in.
4. transfer to a warmed slow cooker.
5. Add in crushed tomato, tomato soup, tomato paste and red wine and stir to combine.
6. Add the lamb shanks and make sure they are covered.
7. Cook on high for 4 hours or on low for 6 hours. Turn shanks half way to ensure full coverage.
Serve with mashed potato's, roasted carrots and drizzle with left over sauce.
Our Beef
Growth Promotants and Antibiotic Free
Our Chicken
Steroid and Hormone Free
Our Pork
Sow Stall-Free