Moroccan Lamb With A Peach And Lemon Chutney

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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