| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Moroccan |
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 3 |
|
Ripe Peaches; (stoned and cut into |
|
|
; large wedges) |
| 50 |
g |
Raisins |
| 2 |
lg |
Onions; (peeled and sliced) |
| 50 |
g |
Honey |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Coriander Seeds |
| 2 |
|
Lemons; (zest and juice) |
| 1 |
ts |
Paprika |
| 1 |
|
Cinnamon Stick |
| 175 |
ml |
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 |
tb |
Olive Oil |
|
|
Salt |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Cumin Seeds |
| 1 |
sm |
Onion; (peeled and cut into |
|
|
; thin wedges) |
| 20 |
|
Cocktail or 8 Individual Pitta Breads |
|
|
Paprika |
|
|
Ground Cumin |
|
|
Sea Salt; (to taste |
INSTRUCTIONS
PEACH & LEMON CHUTNEY
1. 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.
2. 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.
3. 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.
4. 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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