shanks. Taste and season with more mango & ginger chutney, salt and pepper to your taste. Take two cups of rice and place in a saucepan, with the same cup add four cups of water to the saucepan, do not be tempted to stir, place a lid on the pan and bring up to a gentle simmerfor eight minutes, lift the lid and add a knob of butter, do not be tempted to stir in, place the lid back on and take off the heat, leave to rest for ten minutes, fluff up with a forkbefore serving your perfectly cooked rice
the sauce is made with sherry that Jerez region is famous for, features almonds that Malaga is known for and its gentle warmth courtesy of the oriental spices brings back memories of the Arab conquerors' era, the legacy of which still lives on in the region, hundreds of years since them
Simply Beef & Lamb is a devision of the Agriculture and Horticulture development board, they support the Red Tractor Mark and Quality Standard mark for beef and lamb, they try to help consumers make better choices when buying beef and lambmeat
I got chapter and verse until the tennis club, where I was happy to launch into conversation with the team coach, only to establish that ‘I don’t possess the competence necessary to read the dates correctly on a tournament schedule’ (in my defense, it was extremely ambiguous)
I have been meaning to cook this dish forsometime now. Method. The lamb season is presently in full flow and shanks should be relatively cheap - if indeed anything is cheap these days
Could I have seven lambshanks please. I stopped into a major supermarket to get the shanks. The meat section is very large with many chaps dressed in red aprons swanking around, in a butcherly way, behind the counter
dates, butternut squash, chickpeas, lamb and spices such as cinnamon, cumin and turmeric, but it is also wonderfully nutritious – each element of the dish is full of goodness and I have served this with buckwheat for an extra health kick
· Easy Meals, What’s Cooking. Put the lamb in a shallow container with the regular olive oil, cumin, two of the garlic cloves, the cayenne pepper and half the lemon juice
The oven does the job for you, so there is absolutely no reason to stress. Turn the shanks on the other side, add the shallots, the tomatoes, season with salt, freshly ground pepper, the bay leaves and a sprinkle of thyme
De-glaze the frying pan used to brown the lambwith a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil
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