Honeyoc
Is a crunchy mama!
Serves 4 - 1.5 syns per portion
1/2 cup dried chickpeas
500g lean lamb, trimmed and chopped into chunky cubes
1 tbsp olive oil
2 stalks celery
1 carrot
1 onion
2 cloves garlic
3 birds eye chillies (optional)
1 tbsp tomato puree
1 cup crushed tomatoes (passata)
1 tsp cinnamon
1/2 tsp turmeric
1 tsp ginger powder
4 cups water
2 beef stock cubes
salt & pepper
1/4 cup long grain rice
1 cup chopped butternut squash
Juice of 1 lemon
Fresh coriander, mint and parsley
Soak the chickpeas in water overnight
Finely chop the vegetables
Brown the lamb pieces in spray oil until golden and all moisture evaporated, add the olive oil then the celery, carrot, onion, garlic and chilli. Cook until softened.
Add the tomato puree and fry for a couple of minutes.
Add the crushed tomatoes, cinnamon, turmeric and ginger. Stir
Season with salt and pepper, add the stock cubes and water, bring to a boil and simmer on a low heat for 1hr 30mins
Add the butternut squash and rice and simmer for a further 30mins
When cooked, stir in the lemon juice and herbs (reserve some for garnish)
Serve with a dollop of yogurt and fresh herbs and a pitta bread for dipping. Yum and filling and tastes better the next day!!!!
1/2 cup dried chickpeas
500g lean lamb, trimmed and chopped into chunky cubes
1 tbsp olive oil
2 stalks celery
1 carrot
1 onion
2 cloves garlic
3 birds eye chillies (optional)
1 tbsp tomato puree
1 cup crushed tomatoes (passata)
1 tsp cinnamon
1/2 tsp turmeric
1 tsp ginger powder
4 cups water
2 beef stock cubes
salt & pepper
1/4 cup long grain rice
1 cup chopped butternut squash
Juice of 1 lemon
Fresh coriander, mint and parsley
Soak the chickpeas in water overnight
Finely chop the vegetables
Brown the lamb pieces in spray oil until golden and all moisture evaporated, add the olive oil then the celery, carrot, onion, garlic and chilli. Cook until softened.
Add the tomato puree and fry for a couple of minutes.
Add the crushed tomatoes, cinnamon, turmeric and ginger. Stir
Season with salt and pepper, add the stock cubes and water, bring to a boil and simmer on a low heat for 1hr 30mins
Add the butternut squash and rice and simmer for a further 30mins
When cooked, stir in the lemon juice and herbs (reserve some for garnish)
Serve with a dollop of yogurt and fresh herbs and a pitta bread for dipping. Yum and filling and tastes better the next day!!!!
