| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Greek |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 500 |
g |
Neck fillet of lamb |
| 1 |
lg |
Onion |
| 3 |
|
Cloves garlic |
|
|
Vegetable oil |
| 4 |
tb |
Flour |
| 2 |
tb |
Paprika |
| 1 |
|
Red chilli |
| 200 |
g |
Dried apricots; under boiling water |
| 1 |
ts |
Whole fenugreek |
| 1 |
pn |
Saffron |
| 16 |
|
Floz stock |
INSTRUCTIONS
Clean fillets and chop tomatoes, onion and garlic. Dust with flour and
brown. Remove to casserole. Deglaze with water and fry onions, garlic and
cumin together. Add tomatoes and chilli.
Combine and pour over the lamb. Push apricots into casserole, cover and put
into oven. Wash and soak rice.
Fry onion and rice. Add cinnamon sticks and water. Cook. Make salad from
scratch or use pre-prepared. Serve.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”