timscience: (strange food)
Think of it as kind of a hot chutney stew and it would probably work with mangoes. Serves 2.

2 lamb steaks
2 small or one large nectarine
1 medium onion
1 small green pepper*
1 mild chilli*
a handful of cherry tomatoes*
black onion seeds
Seasoned Pioneers Tunisian 5 spice mix (Ras-Al-Hanout would probably work as well but be sparing - it shouldn't be stupid hot).

* we used garden grown stuff for this, thanks to [livejournal.com profile] cleanskies, and also added some tiny gourds that we've grown.

Cut the lamb into four parts and coat with 2 tsp of spice mix. Fry until it starts to brown and add the onions and green pepper. Fry for 5 more minutes while you slice the nectarines and tomatoes. Add them to the pan with about a teaspoon full of black onion seeds, and add about a dessert spoon full of water.

Put the lamb to one side and pour the lot into a small casserole. We have a Nigellaware Marmitout that we got half price in a sale with J's birthday money. We didn't realise it was Nigella branded at the time but no regrets because it is the most amazing thing, made of some astonishingly light ceramic, it retains heat like cast iron and keeps everything beautifully moist. But, you know, a small casserole. Place the lamb on top and put the lid on. Put in the oven at gas 3 for an hour. I found the gravy needed thickening with about a heaped tablespoon of flour whisked in about halfway through the cooking process so maybe next time I'll do that at the start. We had it with rosemary, feta and almond couscous.

It was amazingly tasty.

May 2017

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