This dish is an absolute winner with so much flavour, you'll be delighted! We've used Afrikoz SOUTH spice blend to make this dish a total knock-out!
Author: Joy Sinclair
Cuisine: Middle Eastern
Recipe type: Lunch / Dinner
Serves: 8
Prep time:
Cook time:
Total time:
Ingredients
200 g Greek Yoghurt, plus extra to serve
2 tbsp Afrikoz SOUTH blend
2 Garlic Cloves, crushed
1 kg Diced Lamb
1 Pomegranate or ⅔ cup Pomegranate juice if unavailable or out of season
2 tbsp Vegetable Oil
2 Onions halved, sliced
1 Red Capsicum, chopped
1 tsp Ground Cumin
1 bunch English Spinach, stalks trimmed, chopped, blanched
1 Cardamom Pod, squashed
Pilaf:
1 tbsp Olive Oil
1 Onion, chopped
2 Garlic Cloves, crushed
1 Star Anise
2 cups Basmati Rice
2 cups Chicken Stock
⅓ cup Roasted & Salted Pistachios, chopped
Instructions
Preheat oven to 200°C or 180°C for fan-forced.
Place 200g yoghurt, Afrikoz SOUTH blend and garlic in a large glass bowl. Mix to combine.
Add lamb cubes and stir to coat with yoghurt mixture.
Cover and refrigerate for 1 hr, to marinate.
Cut pomegranate in half and squeeze out juice into a sieve over a large bowl. Discard white pith from pods.
Heat oil in a large saucepan over medium heat. Cook onion for 10 mins, until very soft and caramelised.
Add cumin and cook for 30 secs, until fragrant.
Using a slotted spoon, remove onion from pan.
Increase heat to high. Add lamb mixture and cook, stirring, for 2-3 mins, until browned.
Add pomegranate juice and enough water to cover lamb.
Bring to the boil then reduce heat to low and simmer, covered, for 40 mins, until lamb is tender.
Meanwhile, make pilaf.
Heat the olive oil in a saucepan on medium heat.
Cook onion for 5 mins, until softened.
Add garlic, cardamom and star anise. Cook for 30 secs, until fragrant.
Add rice and stir to coat.
Add hot stock & bring to boil.
Reduce heat to low, cover and simmer for 15 mins, until all the liquid has absorbed.
Stir through pistachios, red capsicum and pomegranate pods.
Transfer lamb mixture to an 8-cup capacity ovenproof dish.
Top with the caramelised onion, spinach then the pilaf.
Bake for 15 mins, until rice forms a golden crust on top.
Serve with extra yoghurt.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
An extremely delicious, tender, juicy braise with finger-licking sticky bones to chew at the end. Enjoyment guaranteed when using the sensational flavours of Afrikoz Spices SOUTH blend. The aromas from the kitchen will have your family salivating to eat this meal.
Author: Eva Browne-Paterson
Cuisine: African
Recipe type: Dinner
Serves: 2
Prep time:
Cook time:
Total time:
Ingredients
2 tbsp extra virgin olive oil
2 frenched lamb shanks (if not frenched but partially chopped, cut in half for better presentation)
1 medium onion chopped
2 garlic cloves peeled & chopped
Afrikoz Spices SOUTH blend, 1 tsp (mild-warm) or 2 tsp (warm to hot)
1 large parsnip quartered on large end & sliced
1 tbsp fruit chutney
4 cups beef stock heated
1 cup rice
Sambal ingredients: 1 tomato, 4cm chunk cucumber, 4cm chunk capsicum all chopped in fairly small pieces. 4 tbsp greek yoghurt & 2 naan or pita breads.
1-2 tsp cornflour
parsley chopped
Instructions
Trim the shanks of excess fat and the fine silvery sinew.
In a saucepan over high heat add 1 tbsp oil and sear the lamb shanks turning until brown.
Remove from pan and drain on paper towels.
Add onion & garlic and cook for a minute stirring.
Turn heat down to medium and add the desired quantity of Afrikoz Spices SOUTH blend & stir into the onions.
Add a large splash of stock and stir making sure to scrape the caramelised bits off the bottom of the pot.
Add the lamb shanks back into the pot.
Pour in enough stock to just cover the shanks.
Add the parsnips & chutney then bring to the boil.
Cover & reduce heat to a low simmer & cook for 1.25 hrs or until really tender.
Boil or steam rice the way you prefer to. (If you didn't use all the stock & you're cooking the rice in water, use the rest of the stock here).
While the rice is cooking, chop up some cooling sambal like tomato, cucumber, onion, capsicum or celery. Add Greek yoghurt to a small bowl. Heat any naan or pita bread in the microwave for 30 seconds or under the grill.
Just before the rice is ready, remove the lamb shanks from the pot & serve onto plates.
Combine the cornflour & some water to make a runny paste & tip bit-by-bit into the sauce in the pot, stirring continually to thicken to your desired consistency. (1 tsp should be enough).
Drain the rice when cooked & serve rice onto plates (moulding the rice looks good).
Pour half the sauce over each shank making sure to use it all.
Sprinkle with the parsley garnish & serve.
Notes
Like any slow-cooked meal, you can substitute or make changes as desired to suit your tastes. If you want to clean the vegetable tray out in your fridge, you can add other vegies like celery, carrot etc. Instead of naan bread, you could also use pappadums for some crispy texture. Be prepared for lots of good comments from your family/guests when you serve them this meal... It's absolutely delicious! 🙂
Eva Browne-Paterson lives on Keswick Island in the Whitsundays, and loves having dinner parties with her friends.
Spicy minced lamb rolled in a delicious mixture of ground peanuts and mixed spice, then grilled or barbequed to perfection. We used Afrikoz Spices WEST blend for the tsire in these koftas.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Lunch
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
600g lamb mince
2 Tbsp Greek style plain yoghurt
1 small onion, finely chopped
1 garlic clove, crushed
1 egg, beaten
2 Tbsp Afrikoz Spices WEST blend
Olive oil spray
Mint leaves to garnish
Instructions
Mix the lamb, yoghurt, onion, and garlic together blend using your hands.
Divide mixture into 12 portions, roll into a ball and form into sausage shaped koftas.
Push the koftas onto skewers pressing the meat around the skewer.
Dip the kofta into the beaten egg, allow excess to drip off, then roll in the Afrikoz Spices WEST blend allowing for even coverage.
Spray the kofta lightly with olive oil spray.
Grill or barbeque for about 5 minutes each side or until cooked.
Moroccan Lamb Tagine with Raisins, Almonds & Honey
Also known as Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used. We're using Afrikoz Spices NORTH blend for this tagine.
Author: Afrikoz Spices
Cuisine: Moroccan
Recipe type: Dinner
Serves: 6-8
Prep time:
Cook time:
Total time:
Ingredients
1½ kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
2 tablepoons Afrikoz Spices NORTH blend
½ teaspoon saffron threads, crumbled
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2 medium onions, grated
3 cloves of garlic, pressed or finely chopped
2 small pieces (2 to 3") of cinnamon stick
½ cup unsalted butter
3 cups water
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1½ cups dark golden or sultana raisins (about 225 g)
½ cup honey, or to taste
1 teaspoon ground cinnamon
½ cup blanched almonds (about 50 g)
Instructions
Ahead of Time
Ideally the night before, but at least several hours in advance, wash, drain and pat dry the meat.
Rub the Afrikoz Spices NORTH blend evenly over the meat.
Cover and refrigerate until cooking time.
If you'll be frying almonds rather than adding them directly to the sauce, you can do that in advance as well. When completely cool, cover the fried almonds until needed as a garnish.
Make the Mrouzia.
When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
Pressure Cooker Method:
Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter.
Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender.
Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.)
If necessary, add additional water to just cover the raisins.
Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Conventional Pot Method:
Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter.
Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.
Add the 3 cups of water, cover, and bring to a simmer.
Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins.
Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Tagine Method:
In the base of a tagine, mix the seasoned meat with the onions, garlic, and butter.
Turn the pieces of meat so that they are bone-side down and add the 3 cups of water.
Cover the tagine and place over medium-low heat. (A diffuser is recommended.)
Leave the tagine to reach a simmer and then cook for about 3 hours (maintain a medium-low heat setting, and watch the level of liquids toward the end of cooking), or until the meat tests tender.
Add the raisins (drained), honey, and cinnamon. (If you are planning to cook the almonds in the sauce, add them now as well.)
If necessary, add additional water to almost cover the raisins.
Cover the tagine and continue to simmer for another 30 minutes, or until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
To Serve:
Discard the cinnamon sticks.
If the mrouzia was prepared in a tagine, serve the meat directly from the cooking vessel. Otherwise, arrange the meat in center of a serving dish and distribute the raisins, almonds and sauce over the meat.
(If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.)
The lamb is coated and marinated in a spice paste. As the meat browns in the pot, the spices will also brown and cook, adding a rich flavor and color to the stew. This dish not only has heat, but the heady aroma of exotic spice. Its secret ingredient is ras el hanout, and we've used Afrikoz Spices NORTH blend for this recipe.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 6-8
Prep time:
Cook time:
Total time:
Ingredients
¼ cup plus 2 tablespoons virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt
Freshly ground black pepper
2kg lamb shoulder or leg, cut in 2 inch chunks
1 large onion, chopped
1 large carrot, chopped
5 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 x 400g can Italian whole tomatoes with juice
2 cups chicken stock
12 dried Calimyrna or Turkish figs, halved
1 cinnamon stick
2 teaspoons Afrikoz Spices NORTH blend
1 x 400g can chickpeas, drained
1 tablespoon brown sugar
Harissa or red chili paste
Fresh coriander sprigs
Instructions
Combine ¼ cup olive oil, coriander, cumin, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Mix to form a paste.
Place lamb in a large bowl. Rub paste all over lamb. Let sit at room temperature for 2 hours or refrigerate covered up to 24 hours.
Preheat oven to 325 F.
Heat 2 tablespoons olive oil in a Dutch oven or oven proof pot with lid over medium-high heat.
Add lamb in batches and brown on all sides, taking care not to overcrowd the pan. Transfer lamb to a plate or bowl.
Add onion and carrot to the same pot. Saute, stirring up the brown bits, for 2 minutes.
Add garlic and ginger and continue to saute 1 minute.
Add tomatoes, chicken stock, figs, cinnamon stick, Afrikoz Spices NORTH blend, 1 teaspoon salt and 1 teaspoon black pepper.
Return lamb and any collected juices to the pot, submerging it in the stock. (Add additional chicken stock to cover, if necessary.)
Bring to a boil, then reduce heat to a simmer and cover pot. Transfer to oven and bake until lamb is falling apart tender, about 2 hours.
Transfer pot to stove. Remove lamb and vegetables with a slotted spoon and place in a bowl.
Bring stock to a boil over medium-high heat.
Boil uncovered until sauce is reduced by about half and thickened, skimming fat.
Stir in chickpeas.
Taste to check for seasoning. If necessary add a tablespoon of brown sugar to the stock.
Return lamb and vegetables to pot.
Serve with prepared couscous.
Pass bowls of harissa and fresh cilantro around the table as condiments.
Notes
May be prepared up to 24 hours in advance. Cover and refrigerate. To serve, skim any collected fat from surface. Rewarm over medium-low heat or in a 325 F. oven.
