Food: Moroccan Lamb and Chickpea Casserole

Another great bean recipe for you, this one stretches out a cheaper cut of lamb to make an economical and tasty dish.

Ingredients:

2 tbsp oil

500g lean shoulder lamb, diced into 3cm pieces

2 onions, peeled and roughly chopped

1 green or red pepper, deseeded and chopped

1/2 cup raisins

400g can Wattie's Moroccan Style Tomatoes

 420g can chickpeas, rinsed and drained

2 cups boiling water or chicken stock

 Slivered almonds

1 cup couscous

25g butter

salt to season

1. Brown the lamb in a very hot, lidded frying pan in the oil until well browned on all sides.
2. Add the onion, pepper, raisins, tomatoes, chickpeas and one cup of the water or stock and stir to mix.
3. Cover and simmer gently for 35-40 minutes. Start preparing the couscous 15 minutes before serving.
Couscous

4. Pour the other cup of boiling water or stock over the couscous, cover and stand for 10 minutes or until all the liquid has been absorbed. Add the butter, cover and microwave on high power for 5 minutes. Fluff with a fork and season with salt.

5. Serve the lamb over the couscous and sprinkle over the slivered almonds to serve.

Food: Beef and Lentil lasagne

This coming month I am going to be focusing on stretching the food budget by adding pulses (beans) to our family dinners. The first recipe I want to share is a mince and lentil lasagne that is sure to please the meat eaters and fill hungry tummies!

Ingredients:
300g premium minced beef
1 1/2 cup lentils (cooked or canned)
1 can pasta sauce (whichever one you enjoy)
2 tbsp butter
2 tbsp flour
3/4 cup trim milk
Wholemeal instant lasagna sheets
3/4 cup grated Edam cheese

Preheat the oven to 180 degrees.
Brown the mince in a frypan, then add the lentils and sauce and bring to a boil, then take off the heat.
In a seperate saucepan, mix the flour and butter to make a roux, then add the milk and whisk until bubbling. Or you can cheat and make up a packet of cheese sauce!
Place half of the meat mixture in a casserole dish, then layer on 2-3 lasagne sheets. Repeat.
Pour cheese sauce over the last layer of lasagne sheets, then top with grated cheese.
Sprinkle over the grated cheese and bake in the oven for 30 minutes, then stand for 2-5 minutes before slicing and serving.