Thursday, November 7, 2013

lamb slow cooker and Ottolenghi's cous cous

Tonight we had a simple and delicious meal. It was simple in that is was dead easy to prepare. (The photos are particularly bad. I was too focused on eating it!)

Preheat the oven 120Âșc. In an ovenproof pot place:

3 large organic carrots, diced
400g lamb back strap, diced
10 fresh roma tomatoes, diced
400g tinned chickpeas
Handful parsley 
150ml water
1 cinnamon stick, 
1 tspn ground coriander
1 tspn ground cumin
Pepper and salt, to taste

Cook for at least 5 hours. 

I served the lamb with the recipe for Ottolenghi's cous cous but I added these to the cous cous:

a handful mint
a handful parsley
a handful each of almonds (broken with a mortar and pestle)
a small handful sultanas
and a sprinkling of pine nuts.

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