Serves 2
- 2 lamb steaks
- olive oil
- 1 tsp cayenne pepper
- 1/2 tbsp paprika
- 1/2 tbsp ground ginger
- 2 tsp cinnamon
- 1/2 tbsp turmeric
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 400g tin chopped tomatoes
- 300ml lamb/beef stock
- handful of dried apricots, quartered
- 1 tbsp runny honey
- handful of pine nuts
- handful of parsley, chopped
1. Pre-heat the oven to gas mark 3 / 160 degrees. Rub oil on the lamb steaks.
2. In a dish, combine all the spices, and rub the lamb steaks in the mixture until coated. Keep in the fridge for half an hour.
3. Fry the onion and garlic in a large pan until soft. Add the lamb steaks, browning each side. Then, add the tinned tomatoes and stock, and bring to the boil. Simmer for about 20 minutes or until the liquid has started to reduce.
4. Next, add the apricots, pine nuts, honey and parsley and stir.
5. Return the mixture into the dish and cover with foil. Cook in the oven for about an hour, or until the meat is tender and the sauce reduced. Serve with rice and vegetables!
Enjoy :)
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