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Ramadhan Recipes

Date Flapjacks

Persian Lamb Shank

Quick Chana Chaat

 

INGREDIANTS

  • 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

 

INSTRUCTIONS

 

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 

 

INGREDIANTS

  • 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

 

INSTRUCTIONS

 

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. 

Quick Chana Chaat

Persian Lamb Shank

Quick Chana Chaat

 

INGREDIANTS

  • 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/ Tamr

 

INGREDIANTS

  • 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

 

INSTRUCTIONS

  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!




Persian Lamb Shank

Persian Lamb Shank

Persian Lamb Shank

 

INGREDIANTS

  • 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

SPICES:

  • 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 

 

INGREDIANTS

  • 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

SPICES:

  • 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 

 

Instructions

  • 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.

REDUCE BROTH:

  • 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

FINISHING:

  • 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.


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Email: contact@nahluk.com


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