Sounds delicious, now to track down some half decent lamb. Not easily found in this area of the US. Maybe my Polish/Mexican supermarket has some. Will it work with ground or minced lamb? I think I saw that there. Janice
Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA www.jblace.com http://www.lacemakersofillinois.org ________________________________ From: David C COLLYER <[email protected]> To: [email protected] Sent: Sun, October 17, 2010 7:51:22 AM Subject: [lace-chat] Lamb recipe Dear Friends, Cooked a beautiful meal tonight which I hadn't made since about 1975. It's Moroccan Lamb Tarjine. As I don't have an actual tarjine (terra cotta conical cooking dish) I changed it to suit my largest saucepan. Quite easy really and oh so tasty. I'll write it out now for you while I can remember. The lamb is supposed to be diced meat, but I just used small chops whole. While you have 2 finely diced onions frying in the wok, and about 1.5 lb of lamb thawing in the microwave, put the following in a large saucepan: - 1 tablespoon of minced garlic - 1 dessertspoon ginger - 1 heaped tablespoon of cumin seeds (main flavour) - 1 teaspoon of hot chilli (can omit if desired) - 1 dessertspoon of tumeric (I reckon this is only for the yellow colour as I've never found it to have a taste of its own). - Add the thawed lamb & cooked onion. - Add about 1 cup of water - there's not supposed to be much juice but I like some. - Add the grated rind and juice of one lemon - Add 1 cup of either slivered almonds (original recipe) or cashews or lightly crushed macadamia nuts. Bring to the boil and then simmer for about half an hour Serve with rice or cous-cous. Enjoy David in Ballarat To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
