lambtagine
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| Both sides previous revision Previous revision Next revision | Previous revision | ||
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lambtagine [2025/06/06 19:35] tony |
lambtagine [2025/11/07 09:38] (current) tony [Ingredients] |
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | * 2kg Lamb Leg | + | * 2kg lamb leg |
| * 2 tsp ground coriander | * 2 tsp ground coriander | ||
| * 2 tsp ground ginger | * 2 tsp ground ginger | ||
| Line 31: | Line 31: | ||
| - Heat remaining oil in a heavy based pan | - Heat remaining oil in a heavy based pan | ||
| - Cook the lamb chunks until browned. | - Cook the lamb chunks until browned. | ||
| - | - Remove from the pan and set aside | + | - Remove |
| - Fry the shallots in the same pan until lightly golden | - Fry the shallots in the same pan until lightly golden | ||
| - Add the garlic | - Add the garlic | ||
| Line 38: | Line 38: | ||
| - Add the tomato puree | - Add the tomato puree | ||
| - Add the cinnamon stick | - Add the cinnamon stick | ||
| - | - Stir in the stock and bring to the boil | + | - Stir in the stock and bring it all to the boil |
| - Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours | - Simmer on the hob / place in a low (140c) oven / cook in a slow cooker for a couple of hours | ||
| - Ensure lamb is tender before proceeding | - Ensure lamb is tender before proceeding | ||
lambtagine.1749238550.txt.gz · Last modified: 2025/06/06 19:35 by tony
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