This is a slow cooked lamb dish, a perfect combination of meat, spices and dried fruit.
Ingredients:
For the lamb
1-2 tbsp Olive oil
6-8 lamb chops
1 tbsp ginger/garlic paste
1 bay leaf
2 dried red chillies
1 cinnamon stick, crushed
2 cardamom pods
1/2 inch ginger, cut in strips
2 garlic flakes, finely chopped
1 sprig of rosemary
2 small red onions, sliced
2 carrots , cubed
1 courgette, cubed
400g tin chopped tomatoes
400g tin chickpeas, drained
150g green lentils
5-6 dried figs, halved
1 tsp turmeric powder
1 tsp paprika powder
1 tsp dried chilli flakes
1 tsp cumin powder
1/4 cup red wine
200ml meat stock
Salt & pepper for seasoning
For the tabbouleh:
25g Bulgar wheat
2 large vine tomatoes, chopped
large bunch of parsley, finely chopped
small bunch of mint, finely chopped
1 red onions, finely chopped
juice of 1/2 a lemon
drizzle of virgin olive oil
Salt & pepper for seasoning
Method:
1. Marinate the lamb chops with ginger/garlic paste. Season with salt & pepper. Leave overnight.
2. Grill the lamb chops, few minutes each side. Keep aside.
3. In the same grill pan, add red wine. Scrap all the lamb juices. Keep aside to add later.
4. In a saucepan, heat the olive oil. Add the cinnamon, cardamom, red chillies, rosemary and bay leaf. Stir for a few minutes. Add the chopped ginger, garlic and onions. Saute for a few minutes.
5. Add the carrots and courgettes. Cook for few minutes. Mix in the lentils and chickpeas.
6. Stir well, and add the turmeric, cumin, dried chilli flakes and paprika powder.
7. Add the chopped tin tomatoes, stir and cook for few minutes. Season well.
8. When it starts to boil, add the meat. Mix well till meat is well coated. Add the figs,stock and red wine mixture.
9. Cook and bring to a boil.
10. Put this in a pre-heated oven , cook at 180C for 1 or 1.5 hours until meat is very tender.
11. To cook the tabbouleh, place the Bulgar wheat in 50ml of boiling water and cover. Keep aside for 15-20 minutes. Mix all the other ingredients, fluff with a fork.
12. Serve the lamb hot with tabbouleh on the side, which can be served at room temperature or cold.
Ingredients:
For the lamb
1-2 tbsp Olive oil
6-8 lamb chops
1 tbsp ginger/garlic paste
1 bay leaf
2 dried red chillies
1 cinnamon stick, crushed
2 cardamom pods
1/2 inch ginger, cut in strips
2 garlic flakes, finely chopped
1 sprig of rosemary
2 small red onions, sliced
2 carrots , cubed
1 courgette, cubed
400g tin chopped tomatoes
400g tin chickpeas, drained
150g green lentils
5-6 dried figs, halved
1 tsp turmeric powder
1 tsp paprika powder
1 tsp dried chilli flakes
1 tsp cumin powder
1/4 cup red wine
200ml meat stock
Salt & pepper for seasoning
For the tabbouleh:
25g Bulgar wheat
2 large vine tomatoes, chopped
large bunch of parsley, finely chopped
small bunch of mint, finely chopped
1 red onions, finely chopped
juice of 1/2 a lemon
drizzle of virgin olive oil
Salt & pepper for seasoning
Method:
1. Marinate the lamb chops with ginger/garlic paste. Season with salt & pepper. Leave overnight.
2. Grill the lamb chops, few minutes each side. Keep aside.
3. In the same grill pan, add red wine. Scrap all the lamb juices. Keep aside to add later.
4. In a saucepan, heat the olive oil. Add the cinnamon, cardamom, red chillies, rosemary and bay leaf. Stir for a few minutes. Add the chopped ginger, garlic and onions. Saute for a few minutes.
5. Add the carrots and courgettes. Cook for few minutes. Mix in the lentils and chickpeas.
6. Stir well, and add the turmeric, cumin, dried chilli flakes and paprika powder.
7. Add the chopped tin tomatoes, stir and cook for few minutes. Season well.
8. When it starts to boil, add the meat. Mix well till meat is well coated. Add the figs,stock and red wine mixture.
9. Cook and bring to a boil.
10. Put this in a pre-heated oven , cook at 180C for 1 or 1.5 hours until meat is very tender.
11. To cook the tabbouleh, place the Bulgar wheat in 50ml of boiling water and cover. Keep aside for 15-20 minutes. Mix all the other ingredients, fluff with a fork.
12. Serve the lamb hot with tabbouleh on the side, which can be served at room temperature or cold.
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