Lamb, Date and Almond Stew

This recipe was printed in the Good Weekend magazine on 8 October 2011.  It's lived in my collection of cut out recipes since then and I finally made it for the first time a few nights ago.  I'm not sure who wrote the recipe as I cut that part off by mistake...I'd love to find out if anyone knows?

It's delicious.  A great combination of flavours and the lamb literally melts in your mouth, but does take a while due to all the simmering... I would definitely make it again, just on a weekend when there's a bit more time.  I would probably add a little more stock next time too as the finished dish doesn't have loads of sauce - it has enough but I do like to have quite a bit of liquid in my stew!

80ml extra virgin olive oil, plus extra

700g boned lamb shoulder, cut into 4cm dice

2 brown onions, cut into 1cm dice

1 tsp ground cinnamon

1 tsp ground cumin

4 cardamom pods, split and seeds removed and crushed

sea salt

1 1/2 cups chicken stock

1/2 cup pitted dates

1 tsp caster sugar

juice of 2 tomes

400g sweet potato, peeled and cut into 4cm dice

1 large handful mint leaves, roughly chopped, plus extra

roasted almonds, to serve

Heat 80ml olive oil in a heavy-based saucepan over a medium to high heat.

Brown the lamb in batches, stirring.  

Set aside.

Add more oil to the pan, if needed, then add the onion and cook, stirring until lightly browned.

Add the spices and 2 tsp salt and cook, stirring for 1 minute, or until fragrant.

Add the stock and bring to the boil.

Return the lamb to the pan, reduce the heat to low and simmer, covered, for 1 hour, stirring occasionally.

Add the dates, sugar and lime juice.

Cover and simmer for 30 minutes, or until the lamb is very tender.

Meanwhile, preheat the oven to 200 degrees C.

Place the sweet potato, 1 tbsp olive oil and salt to taste in a roasting tin.

Bake for 20 minutes, or until just tender and lightly browned.

Add the sweet potato and mint to the stew, and carefully stir through.

Garnish with roasted almonds and extra mint leaves.

Serve stew with rice or couscous.

Serves 4.

Recipe from the Good Weekend magazine, 8 October 2011.  

Hummus with Ground Beef and Pine Nuts, by Neil Perry

I first saw this recipe in the Qantas Magazine and I think it also appeared in the Good Weekend back in 2011.  It's a Neil Perry dish that is great for breakfast or brunch.  Ours served four adults and four children, along with some chipolata sausages, and Bill's baked beans - see recipe for beans on blog.

6 tbsp extra virgin olive oil
1/2 large red onion, very finely sliced
1/3 tsp ground cinnamon
400g ground chickpeas, drained and rinsed
3 lemons
2-3 cloves garlic, crushed to a paste with salt
6 tbsp tahini paste
Sea salt and black pepper
250g good quality beef mince
2 tbsp pine nuts, lightly toasted
1/2 cup flat-leaf parsley, cut into julienne
Paprika
Mild chilli flakes

Heat 3 tbsp olive oil over a low-medium heat and fry the onion gently for about 5 minutes until golden brown.
Transfer to a bowl, add the cinnamon and set aside.
To make the hummus, place the chickpeas and 1/4 cup of water in a food processor and blend until smooth.
Add the juice of 1 lemon, the garlic, tahini and remaining olive oil.
Season with salt and pepper to taste.
Spread the hummus over a large serving plate.
Place a frying pan over a high heat.  When it is hot, add the cooked onion, then the beef mince.
Use the back of a fork to break up the mince as it cooks and season with salt.
Cook for about 10 minutes until the mince begins to crisp, then add the pine nuts.
To serve, spoon the mince over the hummus and sprinkle with parsley, paprika and chilli.
Add a good grind of pepper and squeeze the juice of 1 lemon over the top.
Serve with lemon wedges.

Serves 4.

Recipe by Neil Perry - http://www.rockpool.com/2011/08/hummus-with-ground-beef-and-pine-nuts-good-weekend-july-30/

Rigatoni with Quick Pork Ragu

I've only made this dish once but it was a big hit, especially with my husband.  It's quick and very tasty.  I served it on a bed of baby spinach and mixed the pasta through the sauce before serving.  I would also probably use a little less chili next time.

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp chilli flakes
1 tbsp chopped thyme leaves
400g pork mince
1 cup (250ml) white wine
400g can chopped tomatoes
2 tbsp tomato paste
300ml chicken stock, heated
Pinch of nutmeg
500g rigatoni
Chopped flat leaf parsley and grated parmesan, to serve

Heat oil in a saucepan over low heat.
Cook onion for 5 minutes or until just softened.
Add garlic, chilli and thyme, then cook for 1 minute.
Add pork and cook, breaking up lumps with a spoon, for 3-4 minutes until golden.
Add wine and cook for 3-4 minutes until nearly evaporated.
Add tomatoes, paste, stock and nutmeg, then season.
Simmer for 10-15 minutes until thickened.
Cook pasta in a pan of boiling, salted water according to the packet instructions.
Drain, serve with sauce, parsley and cheese.

Serves 4.

Recipe from Delicious Magazine.