Food - - Winter Warmers -

PREP + COOK TIME 8 hours 45 mins SERVES 4

400g baby car­rots, trimmed 600g baby new pota­toes 8 spring onions, trimmed 250ml chicken stock 1.5kg lamb shoul­der 2 ta­ble­spoons honey 2 ta­ble­spoons veg­etable oil 3 cloves gar­lic, crushed 2 tea­spoons fen­nel seeds 1 tea­spoon ground cin­na­mon, 1 tea­spoon ground gin­ger 1 tea­spoon ground cumin ¼ tea­spoon cayenne pep­per

1 Com­bine car­rots, pota­toes, onions and chicken stock in a slow cooker.

2 Score lamb at 2.5cm in­ter­vals. Com­bine honey, oil, gar­lic, seeds and spices, and rub mix­ture over lamb. Place lamb on veg­eta­bles in cooker. Cook, cov­ered, on LOW for about 8 hours.

3 Coarsely shred or slice lamb; serve with veg­eta­bles and some of the cook­ing liq­uid. PER SERVE En­ergy 766kcal, 3207kj • Pro­tein 67g • To­tal Fat 40.5g • Sat­u­rated Fat 13.8g • Car­bo­hy­drate 29.9g • Fi­bre 6.4g • Sodium 478mg

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