220degrees).
Cut meat from lamb shoulder in 4cm cubes.
op. Cover and set aside for 5 mins, until grains are
Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
Mix ingredients well, turn down heat and simmer until most of the water evaporates.
Prepare plates with food and sprinkle raisins on tagine.
nd mix.
Place the lamb in a large bowl and
For the stew, heat oil in
o your dish.
Place lamb cubes in a large bowl
utch oven, heat oil; add lamb.
Cook over medium heat
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
For the lamb, mix all ingredients, except lamb, in a large bowl. Add lamb; turn
ogurt into a bowl.
For the lamb, mix all the ingredients
For the black bean salad, place
For the sage crepe batter, heat
o bowl; cover.
For the lamb filling, heat oil in large
For the lamb kofta, process onion, ginger, garlic
For the stuffing:
In a
FOR THE LAMB.
Trim off any fat.<
For the Beans:
Rinse, pick
For the gravy:
In a
FOR THE LAMB CHOPS: Season chops with all
For the bread:
Crumble the