LAMB TAGINE
Pam’s Thursday recipe this week has a Middle East flavour to it. If you don’t have a tagine (a ceramic or unglazed clay cone-shaped cooking vessel), just cook in a baking tray in the oven.
INGREDIENTS
2 lamb backstraps
4 lge potatoes cut in half then into 4
1 large onion diced
1 tin diced tomatoes
½ capsicum cut into chunks
¼ cup chopped parsley
1 cup sliced beans
1 ½ tbsp ground cumin
2 tsp turmeric
2 tsp ground nutmeg
1 cinnamon stick
1 tbsp ground coriander
1 garlic clove diced
salt/pepper
METHOD
Place potatoes in bottom of baking dish then add capsicum, garlic, onion and tomatoes. Add spices, salt and pepper. Cut backstraps into chunks and place on top. Poor in enough water to just cover ingredients. Cook in oven at 180 degrees for 1 hour. Add beans. Stir ingredients. Cook for another ¾ hour. There should be some liquid left. Serve with some really good fresh bread.