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Recipe for March from our Nutritionist, Nicky Seabrook
March 10th, 2022
Slow braised lamb with Moroccan spices
Serves 6 -8
1tsp cumin seeds
1tsp coriander seeds
1tsp fennel seeds
1tsp black pepper corns
½ stick cinnamon
1 pinch cayenne pepper
2tsp of sweet praprika
2 cloves garlic, crushed
2 large sprigs of Rosemary finely chopped
1 tblsp oil
1 shoulder or leg of lamb
Preheat the oven to 200C (400F gas mark 6).
In a dry frying pan toast the cumin, coriander, fennel seeds, peppercorns and cinnamon until they release their aroma. Then crush them using a pestle and mortar before combining them with the sweet paprika, cayenne pepper, garlic, rosemary, salt and oil.
Rub half the mixture over the meat and then put it into a large roasting tin and roast for 30 minutes.
Remove from the oven and rub the remaining spices over the lamb.
Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven at a reduced temperature of 130C ( 250F gas mark 1) for 6 hours or until the meat is falling off the bone.
NB Make sure the paprika you use is Sweet paprika as the ordinary plain paprika is very hot.
Lamb is a very good source of zinc. Many diets are low in zinc particularly if there is a high intake of processed foods. Zinc is a component of over 200 enzymes in the body and is needed for the healing process, for fertility, for good immunity and also mental health.
Alcohol and a high intake of wheat (which contain phytates) can prevent absorption of zinc. Good levels of acid in the stomach are important for absorption and people taking proton pump inhibitors are more vulnerable to a deficiency.
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