Place the following in a casserole dish in a slow (about 160) over for a couple of hours, or for the day in the slow cooker:
4 lamb shanks
two tins chopped tomatoes
tin chick peas
tbs moroccan spices
tsp garlic (or so!)
Serve on polenta and baby spinach leaves. Nom.
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Throw all these in the crockpot in the morning:
Tray of lamb – cut doesn’t really matter, just trim the fat and don’t buy the $40/kilo stuff!
Tin of chickpeas, rinsed and drained
Large tin chopped tomatoes. Or two smaller tins.
2-4 (? start small and build up) Tablespoons Moroccan seasoning.
(and some chilli if you’re like Rish and can take it. Or not, if you’re like me and are a wuss and can’t).
In the evening for the polenta:
Boil up about 3 cups stock (vegetable)
Pour in about 2 cups of polenta and reduce heat.
Stir over low heat for about 10 mins. You might need to add more water, just keep an eye on it!
Serve with some washed baby spinach. Oh and a glass of red wine ;)