Sunbeam FP8910, FP8610 manual Lamb Tagine, Matt’s Meatballs

Recipes continued

Lamb Tagine Serves 4-6

2 tablespoons olive oil

8 lamb shanks, fat trimmed

1 large onion, sliced thinly

2 cloves garlic, crushed

1½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste

1 x 400g can chopped peeled tomatoes

1 cup chicken stock

1 cinnamon stick

3 cardamom pods, cracked Salt and pepper to taste

1 x 400g tin chickpeas, drained and rinsed

1 large sweet potato, peeled and chopped into 2 cm dice

1 cup fresh coriander, roughly chopped Cous cous, to serve

1.Heat oil in frypan on setting 8. Cook lamb shanks in batches for 3-5 minutes or until evenly brown all over; remove from heat.

2.Reduce heat to setting 6, and add onion and garlic to frypan and cook for 5 minutes, or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.

3.Return the lamb shanks to the frypan with tomatoes, stock, cinnamon, and cardamom. Cover and cook, on setting 3, turning and stirring occasionally for 2 hours. After 2 hours add chickpeas, sweet potato and cook, covered until the sweet potato is tender.

4.Adjust seasoning and stir through chopped coriander, serve with cous cous.

Matt’s Meatballs Serves 6-8

1.2kg lean mince

2/3 cup packaged breadcrumbs

3 eggs

2 tablespoons Worcestershire sauce

2 teaspoons dried sweet basil

1 teaspoon dried oregano

2 cloves garlic, crushed salt and pepper

2 tablespoons olive oil

Sauce

1 onion, sliced

2 cloves garlic, crushed

2 tablespoons tomato paste

1 green capsicum, sliced

1 red capsicum, sliced

1 litre bottled tomato sauce

1.Combine meatball ingredients; roll into balls slightly smaller than golf balls.

2.Heat half of the oil in frypan on setting 6. Cook meatballs, in batches, until browned all over. Remove from pan.

3.Heat remaining oil in frypan on setting 5; cook onions and garlic, stirring, until the onions are translucent. Add tomato paste and cook for about 1-2 minutes or until fragrant. Add capsicums; cook, stirring occasionally, until tender. Add sauce and cook for 10 minutes. Reduce heat to setting 4; add meatballs and cook, covered, for a further 10 minutes or until the meatballs are cooked through.

Serve in long crusty bread rolls as a sub sandwich or with pasta.

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