Savory Baked Tomatoes And Carrots Recipe

About this recipe

A hearty and flavorful dinner featuring tender baked lamb shanks, sweet carrots, and warm brown rice, all complemented by a rich, spiced sauce. Perfect for a satisfying evening meal.

Ingredients

• 500 g Pluckk Organic Hybrid Tomatoes
• 500 g Carrot
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Season 2 teaspoons paprika, 1 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a bowl.
3. 3. Heat 1 tablespoon vegetable oil in a deep, ovenproof skillet over medium-high heat.
4. 4. Add 3 chopped tomatoes and 1 1/2 cups water to the skillet. Bring to a simmer.
5. 5. Transfer the skillet to the preheated oven and bake, uncovered, for 30 minutes.
6. 6. Stir the contents of the skillet and bake for another 30 minutes.
7. 7. Increase the oven temperature to 375°F (190°C). Add 8 peeled and chopped carrots to the skillet, cover, and bake for an additional 45 minutes or until the carrots are fork-tender.
8. 8. Remove the carrots from the skillet and place them on a heated platter. Surround them with 4 cups of warm, cooked bread flour flatbread.
9. 9. Skim off excess fat from the pan juices in the skillet.
10. 10. In a small bowl, mix 2 tablespoons flour with 2 tablespoons water to create a smooth paste.
11. 11. Stir the paste into the pan juices and cook over low heat, stirring often, until the sauce thickens, about 5 minutes.
12. 12. Taste the sauce and adjust the seasoning if needed.
13. 13. Spoon the sauce over the carrots and flatbread before serving.