origanum Archives

Prawns and

Slow-roasted leg of lamb with tahini sauce

5–6 hours

Lamb recipes

Lamb Maria’s

4 hours

Six-hour slow-cooked beef chimichangas

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 6 hour

Ingredients

2 T lard or butter
2 T coriander seeds
2 T cumin seeds
1 t dried origanum
1 T sweet smoked paprika
4 dried chillies
500 g brisket
3 cups beef stock
6 tortillas, for serving
Sunflower oil, for frying

For the watermelon salsa, mix:

3 cups watermelon, chopped
1 red chilli, chopped
¼ cup tequila
½ cup tomato juice
Mint leaves, chopped

Method

To prepare the beef:
Preheat the oven to 120°C.
Heat the lard or butter in an ovenproof casserole dish over a medium heat. Add the spices and cook for one minute.
Add the beef and brown. Pour in the stock. Cover and slow-cook for 5 to 6 hours. Add more stock if necessary.
Cool, then break up the meat. Place some meat in the middle of each tortilla, roll up the sides, fold into a parcel and tie up with string.
Heat the oil in a frying pan and shallow fry the parcels until golden brown. Drain on paper towel.
Serve with the watermelon salsa and the remaining meat.

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Slow-roasted leg of lamb with tahini sauce

Lamb Maria’s

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Chargrilled yellowtail with exotic tomato and butter bean salad

Six-hour slow-cooked beef chimichangas

Six-hour slow-cooked beef chimichangas

Ingredients

Method