Perfect combination of taste and texture. 

LAST NIGHT’S DINNER…

Yesterday morning I pulled a bag of Spring lamb leg and shoulder, skilfully diced by Chilcott’s Butchery, out of my fridge where it had defrosted overnight. What was I going to turn this parcel of meat into? It had to be nutritious, delicious and manageable in terms of preparation time without being dull. I avoid dull food because it does nothing to stimulate the appetite and senses. Besides, with so much wonderful produce available in Sydney there is no need to settle for unappetising dishes.  

I decided to adapt an existing recipe for Aromatic Lamb Shanks that I posted on my blog on the 4th July. Teamed with textured giant couscous, last night’s dinner was a delight to eat and had just enough of a chilli hit, to add interest without singing the tastebuds. If you are cooking for children who do not tolerate even the smallest smidgeon of heat, then omit the cayenne. 

Aromatic Diced Lamb with Giant Couscous to serve 8 – 10 people


Ingredients
Extra virgin olive oil
2 kg diced lamb (leg, shoulder or combination of both)
2 onions
2 large carrots
4 cloves garlic
1 tablespoon turmeric
1 teaspoon ground ginger 
1/4 teaspoon cayenne pepper
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons sea salt 
ground black pepper
1 tablespoon plain flour
3 tablespoons honey
3 tablespoons white wine
8 tablespoons red lentils
400 ml chicken or vegetable stock
Roughly chop the garlic, carrots and onions and combine in a bowl with the turmeric, ginger, cayenne, cinnamon, nutmeg, sea salt and pepper. 

Add a good splash of olive oil into a cast iron pan or similar heavy bottomed, oven-proof pot – I pulled out my trusty Le Creuset. Sauté this mixture over a low to medium heat for about 5 minutes until the heady aroma fill your nostrils and kitchen. 

Add the diced lamb all in one go with the plain flour and stir to combine. Increase the heat and slowly stir and turn over the mixture until the lamb starts to turn opaque. Ordinarily I would brown the meat off in small batches without the vegetables. However I was so pushed for time that I needed a short cut. Guess what? It worked beautifully. 

Pour in the honey, white wine and red lentils and stir to combine. 

Add the stock, bring to the boil and then immediately place the pot with the lid ON, into the oven for 2 hours. 

When ready, serve with either steamed rice or giant couscous which has been tossed through with flat leaf parsley and a pat of butter. 


FOR DINNER THIS EVENING…


This enormous pot of Miniature Meatballs with Napolitana Sauce (recipe posted on the 31st July) was served up with spaghetti, ricotta cheese and a bowl of blanched green beans and broccolini dressed with lemon and olive oil. Even with everyone enjoying a second helping we still have two portions left over to eat tomorrow or to freeze for another day. 


SOMETHING SWEET…


As I started to spread out the ingredients for school lunches – remember that I make these the night before to avoid a complete morning meltdown – I realised I needed a little something for the recess box. My children are huge fans of apples and oats in baked goods, so I quickly whipped up a batch of Apple Honey Crumble Muffins as per the recipe posted on the 7th October, only minus the chocolate chips because in my sleep deprived state I forgot to put them in!!! 


Tomorrow is my almost four year old son’s last day at occasional care. Luka is about to head off to preschool and although we are both looking forward to this, we leave behind the early childhood carers at occasional care with a tear in each eye. You see they are such a nurturing and thoughtful team who take the time to ensure each child is stimulated, safe and comfortable in the beautifully maintained surroundings. I hope they enjoy this oh so moist Chocolate Raspberry Cake for morning tea, that I made from Nigella Lawson’s cookbook, How to be a Domestic Goddess. 

That’s it for tonight, I’m off to the “blanket show. As a child I thought this sounded really exciting when my mother mentioned it, until I discovered it meant going to sleep – Ahh, sleep…something busy mothers crave. Goodnight.