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GRUB’S UP - Far east spices heat up in the kitchen |
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The ADF School of Catering invites you to try your hand at Lamb Tagine. Serves 4 What you’ll need: 20ml oil 500g diced lamb 1/2 onion, peeled, finely diced 1 garlic clove, crushed 1/2 tsp chilli powder 1/2 tsp turmeric 1/2 tsp cumin 1/2 cinnamon stick 1/4 tsp saffron powder 1.2 cups chicken stock 1 tbs honey 1 kaffir lime leaf 10ml fish sauce 1/2 sweet potato, peeled, cut into 2cm cubes 200g can of chickpeas Couscous, to serve Method: - Heat the oil in a large sauté pan over medium to high heat and cook the lamb in batches until well browned. - Transfer to tray. - Add the onion and garlic to the saute pan and cook until just softened. - Stir in the dry spices and cook, stirring, for 1 minute. - Return meat to pan with the stock, honey, and lime leaves and fish sauce. Bring to boil, cover with lid, and then place in the oven for 1¼ hours at about 170ºC. - Add the sweet potato and chickpeas and return to oven for a further 30 minutes. - Serve with couscous. |