Moroccan lamb tagine
Ingredients:
- 2 tablespoons olive oil
- 1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
- 1 large brown onion, diced
- 2 garlic cloves, crushed
- 2 x 410g cans Ardmona Rich & Thick
- Moroccan Style chopped tomatoes with ginger and coriander
- 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
- 400g can chickpeas, drained, rinsed
- 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve
Preparation:
- Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
- Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
- Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.
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