Middle Eastern Spiced Lamb

Serves: 4 or 10 bariatric portions 

Ingredients:

• 500g lamb mince
• 1 small onion, finely diced 
• 1/2 celery stalk, finely diced 
• 1 garlic clove, finely diced 
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander 
• 1 1/2 teaspoons paprika 
• 3/4 teaspoon ground cinnamon 

Method:

• Saute the onion, celery and garlic in cooking spray for 2-3 minutes until softened 
• Add the lamb mince browning and breaking up until just under cooked through
• Add the spices and toss through the mince toasting the spices until aromatic, approximately 1-2 minutes 

Nutritional Value per portion (10):

• Calories: 99
• Total fat: 6.6g
• Total carbohydrates: 0.7g
• Protein: 10g

Recipe Notes:

• Picture shown has the middle Eastern Spiced lamb served on a bed of protein enriched hummus topped with pine nuts, cherry tomatoes and fresh parsley
• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months, when reheating it will need to be slightly rehydrated with a small amount of stock
• Also delicious served in a lettuce cup, with a flat bread or with baked sweet potato.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Scotch Broth with Vegetables

Serves: 6-8

Ingredients:

• 1.5kg lamb off cuts
• 4 fresh rosemary sprigs
• Salt to taste
• 2 tablespoons apple cider vinegar 
• 1 large onion
• 2 carrots
• 1 celery stalk
• 1 zucchini
• 1 parsnip
• 1 turnip
• 1 swede
• Juice of 1/2 lemon

Method:

• Roast your lamb bones in a preheated 180 degree Celsius oven for 60 minutes
• Place all the bones and the Rosemary into a large slow cooker bowl and cover with water
• Season very generously with salt
• Cook on low for 12-14 hours
• Remove the bones from the broth and if desired return the shredded lamb meat off the bone into the broth 
• Add in the apple cider vinegar and the roughly chopped vegetables 
• Cook on low for 4-6 hours
• Stir through the lemon juice and check for seasoning adding  further salt and pepper to taste.

Recipe Notes:

• Store covered in a fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

SC Lamb Shanks in MMS

Serves: 4

Ingredients:

• 4 lamb shanks
• 1/4 cup plain flour
• 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
• 1 cup chicken stock
• 1 large onion
• 2 carrots
• 1 zucchini
• 100g pumpkin
• 100g sweet potato
• 1 celery stalk
• 1 tablespoon minced garlic
• 1 fresh rosemary sprig
• 1 large bay leaf
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 2 tablespoon Worcestershire sauce

Method:

• Roll the lamb shanks in the plain flour and place in the slow cooker bowl
• Peel appropriate vegetables and chop them all into about 1-2cm chunks and place on top of the shanks
• Top the vegetables with garlic, rosemary, bay leaf and salts the pour the sauce, MMS & stock over the contents of the bowl stirring gently the replace the lid
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly ensuring the shanks are frozen in the sauce
• Any left over make for a delicious pie filling

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 
Lamb Koftas with Tzatziki

Serves: 4

Ingredients:

• 500g lamb mince
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons minced garlic
• 2 teaspoons onion flakes
• 1 teaspoon celery salt

Method:

• Place all the kofta ingredients in a bowl and use your hands to combine all the ingredients together
• Divide the mixture into 8 portions and shape into short sausage shapes
• Heat 1 tablespoon of rice bran oil in a heavy based frying pan over medium heat and cook the Koftas for about 3-4 minutes until golden and the kofta is cooked through
• Serve the Koftas topped with the Tzatziki or with the Tzatziki as a side dipping sauce.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• The koftas are freezer friendly either cooked or uncooked.  Uncooked koftas are to only be frozen using mince meat that has not previously been frozen.
• Recipe shows the koftas topped with C4K Kitchen’s Tzatziki

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.