SPICED ROASTED CHICKEN

We always love to roast a whole chicken! It's the family's favourite!

OX TAIL SOUP

My ox tail soup! Very delicious... good for winter! My family loves it sooo much!  Cooked in a slow cooker for 10 hours!!! The result? So tender and the soup is so yummy!

SPICED LAMB SHANKS

*NOTE: YOU CAN CLICK EACH PHOTO TO SEE A MUCH BIGGER PICTURE.

"The best way to cook your lamb shanks is to use this kind of recipe!  My family and friends says that this is the best lamb shanks they've ever tasted!  I really love this guys! I hope you can try this one...one day! I love to make this one all the time!"

HERE'S HOW TO MAKE IT:

Preparation: 10 minutes

Cooking: 1 hour 55 minutes (made mine into 3 hours)

2 French-cut lamb shanks

Plain flour, to dust

1 tablespoon vegetable or rice bran oil

1 medium brown onion, halved, thinly sliced

1 medium carrot, coarsely chopped

1 fresh long green chilli, finely chopped 

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 1/2 cups chicken stock

1/4 cup chopped, dried pitted dates (optional)

Preferred vegetables, couscous and lemon wedges, to serve 

or mashed potatoes and greens (optional)

1. Preheat oven to 160 degrees/ 140 degrees fan forced. Coat lamb in flour; dust off excess. Heat oil in a 2- litre (8 cup) flameproof and oven-proof dish over moderately high heat.  Add lamb; cook for 2-3 minutes or until seared. Transfer to a heatproof plate. Add onion and carrot to dish; cook and stir for 3 minutes. Add chilli, cumin and cinnamon; cook and stir for 30 seconds or until fragrant.

2. Return lamb to dish. Add stock and dates. Bring to the boil. Remove from heat. cover with a tight-fitting lid. Bake for 1 hour 30 minutes or until lamb is tender. Remove from oven. Stand for 5 minutes. season with salt and pepper.

3. Serve with mixed vegetable couscous and lemon wedges or mashed potatoes.