| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude3 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
Lamb shoulder chops |
| 2 |
T |
Olive oil |
| 2 |
|
Onions sliced |
| 4 |
|
Cloves garlic |
| 1 |
t |
Ground cumin, ground |
|
|
coriander |
|
|
ground ginger |
|
|
turmeric and |
|
|
cinnamon |
| 1/2 |
t |
Chilli powder |
| 1 |
pn |
Nutmeg |
| 2 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dates, quartered |
| 1 |
|
Blanched almonds, toasted |
| 2 |
T |
Fresh coriander |
| 1/4 |
c |
Honey |
INSTRUCTIONS
Cut the lamb of the bone and then cut into 3cm strips. Put the olive
oil into a non-stick frypan on highest setting and brown the lamb off
in batches. Remove lamb and drain on paper towels. Add the onions,
garlic and spices to the pan and cook at setting 6-7 until onions are
soft. Return lamb to the mix and pour in the stock. Cover the pan and
simmer at setting 3 for 1 hour then take the lid off and continue to
cook for a further 30 minutes. Add the dates, honey and almonds and
chopped coriander and heat through for another minute. Serve with
rice or couscous. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”