Ramadhan Recipes

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• 100g unsalted butter, plus extra for the tin
• 100g golden syrup
• 250g crunchy peanut butter
• 200g rolled oats
• 50g mixed seeds
• 75g Medjool dates, pitted and chopped

STEP 1

Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm square baking tin and line with baking paper. Melt together the butter, golden syrup and 200g of the peanut butter in a small pan until smooth and evenly combined. Tip into a large bowl with the oats, seeds and dates. Mix well. Scrape the mixture into the prepared tin and smooth the top using a rubber spatula. Bake for 20-25 minutes or until golden on top.

STEP 2

Whisk the remaining 50g of peanut butter with 2-3 tbsp of hot water from the tap until it is a drizzling consistency. Leave the flapjacks to cool for 5 minutes in the tin, then drizzle with the peanut butter and cut into 12 rectangles using a cutlery knife. Leave to cool completely, then serve. 

• 1 red onion, finely chopped
• 1 green chilli, finely chopped
• 250g (9 oz) potatoes, peeled, cooked and cubed
• 400g (1 tin) chickpeas, drained
• 1 pomegranate, deseeded
• 2.5ml (½ tsp) garam masala
• 1.25ml (¼ tsp) dried chilli powder/ flaked
• 5ml (1 tsp) sea salt
• 30g (1oz) fresh coriander leaves
• 125ml (½ cup) plain yogurt
• 125ml (½ cup) mango/ Tamrind chutney

1. Mix the onion, green chilli, potatoes, chickpeas, pomegranate, garam masala, chilli powder/ flaked  and salt in a large bowl and stir thoroughly.
2.  Top with coriander,  whipped plain yogurt and chutney of your choice!

Tip: add some crisps/ crunchy onions on top for a final touch!

• 4 lamb shanks , about 300g 
• Salt and pepper
• 1 – 2 tbsp vegetable/ olive oil 
• 1 large onion , sliced (brown)
• 6 cloves garlic , chopped
• 1 litre / 4 cups water
• 500 ml / 2 cups chicken/ vegatable broth
• 2 medium tomatoes , chopped

• 1 tsp turmeric
• 3/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp  cardamom powder
• 1/2 tsp cinnamon
• 1/8 tsp extra cinnamon , extra for later
• 1/4 tsp saffron threads 

• Sprinkle shanks with salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Brown shanks all over, 2 at a time. Remove from pot.
• Discard excess oil.
• Add 1 tbsp oil. Cook onion and garlic for 2 minutes until translucent.
• Stir in the turmeric, cinnamon, tomatoes, and salt.
• Add  chicken broth and stir well.
• Place shanks in pot, then add water as needed so the shanks are 3/4 or fully covered, but no more than 1L/4 cups water. 
• Bring up to the boil. Cover pot leaving a little open (to ensure it doesn’t boil over).
• Turn heat down so simmering very gently. Cook 1.5 hours, turning every 30 minutes.
• Add cardamom and nutmeg into liquid.

• Cook for another 1 hour until meat is very tender and falling off the bone.
• Carefully remove meat from liquid into a bowl and cover with foil.

• Simmer broth rapidly 30 – 45 min until reduced by half.
• Add saffron and remaining 1/8 tsp cinnamon.
• Simmer further 10 – 15 min until reduced to 500 ml / 2 cups

• Return meat to pot to gently reheat for a few minutes, turning and basting the meat with the liquid to keep it moist.
• Serve shanks with the braising liquid as a sauce and garnish.