Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
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:
  1. 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.
  2. 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.
  3. 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.

Moroccan lamb tagine

Added on 4:55 PM

Ingredients:

  • 1 lb. (500 g) fresh pumpkin, diced (1/4" pieces)
  • 1 to 1 1/2 cups cooked or canned chickpeas
  • several small sprigs of cilantro, tied into a bouquet
  • 2 tablespoons vegetable or olive oil
  • 1 medium to large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 4 cups (1 liter) vegetable or chicken broth
  • 2 to 3 teaspoons honey
  • 1 cinnamon stick
  • 1/2 to 1 teaspoon Ras El Hanout
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric

Preparation:

In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.

Moroccan Pumpkin and Chickpea Soup

Added on 7:24 PM

Subscribe to: Posts (Atom)