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This can be made with:

  • Arabic

  • Ramadan

  • Expert

  • 4


  • 60


Preparation method
  • Preheat oven to 180°C.
  • Dust lamb in the flour, season well with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large frying pan, add meat cubes and brown well.
  • Remove from pan, and place in an oven-proof casserole or tagine.
  • Heat the remaining olive oil in a frying pan.
  • Add onion, garlic, spices and carrot and cook, stirring, until vegetables are soft.
  • Pour in the stock and stir well, then add to the meat in the casserole.
  • Cover and place in the oven for 1 hour, until tender.
  • Stir in the peas.
  • Meanwhile, prepare the cheesy oat dumplings.
  • Combine the flour, baking powder, salt and pepper in a large bowl.
  • Rub in the butter until the mixture resembles breadcrumbs and stir in the oats and the grated Kraft Cheddar Cheese.
  • Add milk and stir gently to form a dough.
  • Knead gently on a lightly floured surface, roll to flatten and then cut out 10 cm. x 5 cm. pieces with a cookie cutter.
  • Increase the oven heat to 200°C.
  • Arrange the dumplings on top of the casserole, return to oven, cook uncovered for 15-20 minutes, until the dumplings are cooked through and golden.
Make a meal plan
  • ¾ cup of rolled oats
  • 500g lamb, cut into 2 cm. cubes
  • Salt and freshly ground pepper
  • 60g butter, cubed
  • 2 teaspoons baking powder
  • 2 cups of beef stock
  • 2 tablespoons flour
  • ½ cup of peas
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 carrot, peeled and diced
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1x106g Kraft Cheddar Cheese, grated
  • ¾ cup of milk
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