Honeyoc
Is a crunchy mama!
Delicious and packed full of veg!!!
Serves 4, just under 1 syn per serving (or completely free if the honey is replaced by sweetener)
Ingredients
1 tsp Saffron
2 tsp ground Ginger
2 tsp Paprika
1/2 tsp ground Cinnamon
2 cinnamon sticks
3 tbsp ground Coriander
2 tsp dried crushed chillies
2 large lamb shanks trimmed of all fat
2 cloves Garlic, finely diced
1 onion, finely chopped
2 cans chopped tomatoes
1 Butternut squash, chopped into large chunks
2 large carrots, cut into thick diagonal slices
1 tbsp honey (3 syns)
1 bunch chopped Coriander
Salt & pepper
1 Lamb stock cube
400ml hot water
Method
1. Mix together the saffron, ginger, paprika, ground cinnamon and ground coriander. Rub the spice mixture into the lamb, cover and marinate in the fridge for 4-6 hours.
2. Heat a large casserole pot and spray with frylight. Fry the garlic, onion and cinnamon sticks. Stir well and cook until the onions are softened (about 5 minutes)
3. Add the carrots and butternut squash and stir well. Pour in the tomatoes, add the stock cube, dried chilli, water, salt & pepper, honey and bring to the boil. Plave the lamb shanks into the sauce and transfer to the oven, cook for 2.5 hours until the lamb is meltingly soft.
4. When cooked, add the chopped coriander and stir. Serve with lemon couscous and steamed veg. (I used cauliflower ang french beans)
Serves 4, just under 1 syn per serving (or completely free if the honey is replaced by sweetener)
Ingredients
1 tsp Saffron
2 tsp ground Ginger
2 tsp Paprika
1/2 tsp ground Cinnamon
2 cinnamon sticks
3 tbsp ground Coriander
2 tsp dried crushed chillies
2 large lamb shanks trimmed of all fat
2 cloves Garlic, finely diced
1 onion, finely chopped
2 cans chopped tomatoes
1 Butternut squash, chopped into large chunks
2 large carrots, cut into thick diagonal slices
1 tbsp honey (3 syns)
1 bunch chopped Coriander
Salt & pepper
1 Lamb stock cube
400ml hot water
Method
1. Mix together the saffron, ginger, paprika, ground cinnamon and ground coriander. Rub the spice mixture into the lamb, cover and marinate in the fridge for 4-6 hours.
2. Heat a large casserole pot and spray with frylight. Fry the garlic, onion and cinnamon sticks. Stir well and cook until the onions are softened (about 5 minutes)
3. Add the carrots and butternut squash and stir well. Pour in the tomatoes, add the stock cube, dried chilli, water, salt & pepper, honey and bring to the boil. Plave the lamb shanks into the sauce and transfer to the oven, cook for 2.5 hours until the lamb is meltingly soft.
4. When cooked, add the chopped coriander and stir. Serve with lemon couscous and steamed veg. (I used cauliflower ang french beans)
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