| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
More, Simply, Antony |
1 |
servings |
INGREDIENTS
| 900 |
g |
Lamb; piqued with garlic, |
|
|
; anchovy and pickled |
|
|
; lemons (2lb) |
| 1 |
ts |
Saffron stamens |
| 2 |
tb |
Ground ginger |
| 2 |
tb |
Paprika |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Ground cinnamon |
|
|
Olive oil for frying |
| 6 |
|
Cloves garlic; peeled and diced |
| 450 |
g |
Grated onion; (1lb) |
| 100 |
g |
Blanched white almonds; not flakes (4oz) |
| 1 |
|
Cinnamon stick broken in half |
| 600 |
ml |
Tomato juice; (1 pint) |
| 600 |
ml |
Lamb stock; (1 pint) |
| 1 |
|
400 gram tin chopped tomatoes; (1lb) |
| 450 |
g |
Tomatoes; peeled, seeded and |
|
|
; roughly chopped |
|
|
; (1lb) |
| 100 |
g |
Raisins; (4oz) |
| 2 |
tb |
Liquid honey |
| 1/2 |
bn |
Chopped coriander |
INSTRUCTIONS
Trim the fat from the lamb. Toss the lamb with half the spices and marinade
overnight.
In a large pan fry the lamb in olive oil to brown all over, add the
remaining spices, garlic and grated onions. Add the almonds and cinnamon
sticks and cover with tomato juice, stock and tinned tomatoes. Bring to the
boil, simmer for 1 1/2 hours.
Drain the meat and add the tomatoes, raisins, honey and potatoes and cook
until the tomatoes have broken down and the sauce is thick. Return the lamb
to the sauce and fold in chopped coriander and season to taste.
Disclaimer © Copyright Carlton Digital Channels 1999
Converted by MC_Buster.
Per serving: 2687 Calories (kcal); 156g Total Fat; (50% calories from fat);
140g Protein; 201g Carbohydrate; 499mg Cholesterol; 2742mg Sodium Food
Exchanges: 1 Grain(Starch); 16 1/2 Lean Meat; 18 1/2 Vegetable; 5 Fruit; 21
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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