| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Moroccan |
Starter |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe Peaches, stoned and |
|
|
cut into |
|
|
large wedges |
| 50 |
g |
Raisins |
| 2 |
|
Onions, peeled and sliced |
| 50 |
g |
Honey |
| 1/2 |
t |
Salt |
| 1 |
t |
Coriander Seeds |
| 2 |
|
Lemons, zest and juice |
| 1 |
t |
Paprika |
| 1 |
|
Cinnamon Stick |
| 175 |
|
Cider Vinegar |
|
|
Ground Cumin |
|
|
Sea Salt, to taste |
| 450 |
g |
Lamb Chump Steaks, 1 1/2 |
|
|
inches thick |
|
|
cut into large |
|
|
bite size pieces |
| 4 |
T |
Olive Oil |
|
|
Salt |
| 1/2 |
t |
Cinnamon |
| 2 |
t |
Cumin Seeds |
| 1 |
|
Onion, peeled and cut into |
|
|
thin wedges |
| 20 |
|
Cocktail or 8 Individual |
|
|
Pitta Breads |
|
|
Paprika |
INSTRUCTIONS
Make the peach and lemon chutney, place all ingredients in a large
saucepan and heat gently, stirring until the sugar has dissolved.
Bring to the boil and simmer, uncovered, stirring occasionally, until
all the liquid has evaporated and the mixture is thick. Place the
cubed lamb in a dish with 2 tablespoons of the oil a seasoning of
salt, paprika and cinnamon. Set aside for at least 15 minutes. Toast
the cumin seeds in a frying pan over a medium heat and then grind to a
powder. Add to the lamb and mix together well. Heat the remaining oil
in a large frying pan or griddle pan, add the onion and cook for 20
minutes. Add the lamb and cook for about 4 minutes on each side or
until lightly charred, turning occasionally. Dizzle the remaining
marinade over the meat, add the ground cumin seeds and paprika and
toss together well. To serve, warm the pitta breads, place on serving
plates and spoon the chutney on top, followed by the spicy lamb.
Garnish with a little paprika and serve Converted by MC_Buster. NOTES
: Chef:Amanda Grant Converted by MM_Buster v2.0l.
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