Slow Cooker Arabian Lamb Shanks

Arabian spice blend
 
2 large or 4 small lamb shanks (around 800 g)
3 tbsp EV olive oil
2 onions, finely chopped
4 garlic cloves, crushed
2 tbs Spice Fusion Arabian Spice Blend
1 can chopped tomatoes
2 tbsp tomato paste
4-6 small or Dutch carrots, peeled and halved lengthways
mint leaves
Zest of one lemon
½-1 cup water
salt & cracked black pepper to taste
1 cup frozen peas
  1. Heat oil in saucepan or frying pan and brown shanks on all sides. Remove from pan and place in slow cooker.
  2. Saute onion and garlic until golden brown.Add Arabian spice blend and stir thoroughly; cook for 30 seconds until fragrant; spoon onion mixture into slow cooker.
  3. Add carrots, tomatoes, tomato paste, lemon zest and enough water to just cover the shanks and vegetables.
  4. Season with salt and pepper.
  5. Cook on HIGH for 4 hours or until meat is falling off the bones.
  6. Add peas and heat on LOW for 10 minutes.
  7. Garnish with chopped parsley and serve with mashed potato and crusty bread.

Arabian Chicken & Vegetables

Arabian chicken recipe 

6-8 chicken thighs or breasts with bones
2 tbsp Spice Fusion Arabian Spice Blend
2 tbsp olive oil
2 small onions, quartered
4 cloves garlic, peeled and halved
2 carrots, peeled and sliced
1 cup frozen peas
12 small button mushrooms
  1. Lightly coat chicken pieces in Arabian Spice Blend.
  2. Heat oil in large saucepan or frying pan, add chicken pieces and cook until browned all over.
  3. Add onions, garlic and ¼ cup water and reduce heat to very low.
  4. Cover and do not lift lid for at least 15 minutes.
  5. Add carrots and mushrooms and enough water to barely cover chicken. Bring to boil and then reduce to very low and simmer for a further 15 minutes.
  6. Stir in peas and simmer for 5 minutes longer.
  7. Serve with rice of couscous.

Arabian Lamb & Chickpeas

Arabian lamb shanks

1 kg meat with bones (lamb shanks or chops)
2-3 tbsp Spice Fusion Arabian Spice Blend
salt to taste
½ tsp freshly-ground black pepper
2 tbsp tomato paste
4 carrots, peeled and sliced
1 cup cooked chickpeas
  1. Place all ingredients, except chickpeas, into large saucepan and cover with water.
  2. Bring to the boil, then simmer about 1½-2 hours.
  3. Add chickpeas and contine cooking until sauce is thick.