Moroccan lamb with a peach and lemon chutney

Yield: 4 servings

Measure Ingredient
3 \N Ripe Peaches; (stoned and cut into
\N \N ; large wedges)
50 grams Raisins
2 larges Onions; (peeled and sliced)
50 grams Honey
½ teaspoon Salt
1 teaspoon Coriander Seeds
2 \N Lemons; (zest and juice)
1 teaspoon Paprika
1 \N Cinnamon Stick
175 millilitres Cider Vinegar
\N \N Ground Cumin
\N \N Sea Salt; (to taste)
450 grams Lamb Chump Steaks; (1 1/2 inches thick
\N \N ; - cut into large
\N \N ; bite size pieces)
4 tablespoons Olive Oil
\N \N Salt
1 teaspoon Paprika
½ teaspoon Cinnamon
2 teaspoons Cumin Seeds
1 small Onion; (peeled and cut into
\N \N ; thin wedges)
20 \N Cocktail or 8 Individual Pitta Breads
\N \N Paprika
\N \N Ground Cumin
\N \N Sea Salt; (to taste

PEACH & LEMON CHUTNEY

1. Make the peach and lemon chutney, place all ingredients in a large saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer, uncovered, stirring occasionally, until all the liquid has evaporated and the mixture is thick.

2. Place the cubed lamb in a dish with 2 tablespoons of the oil a seasoning of salt, paprika and cinnamon. Set aside for at least 15 minutes. Toast the cumin seeds in a frying pan over a medium heat and then grind to a powder.

Add to the lamb and mix together well.

3. Heat the remaining oil in a large frying pan or griddle pan, add the onion and cook for 20 minutes. Add the lamb and cook for about 4 minutes on each side or until lightly charred, turning occasionally. Dizzle the remaining marinade over the meat, add the ground cumin seeds and paprika and toss together well.

4. To serve, warm the pitta breads, place on serving plates and spoon the chutney on top, followed by the spicy lamb. Garnish with a little paprika and serve

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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