| Ingredients
1 leg of Lamb, deboned
2 x onions, roughly chopped
200g cooked chickpeas
200g cooked haricot beans
2 x red, yellow and green peppers, chopped
|
Spice mix
1 leg of Lamb, deboned
2 x onions, roughly chopped
200g cooked chickpeas
200g cooked haricot beans
2 x red, yellow and green peppers, chopped
6 cloves crushed garlic
1 chilli, finely chopped
250g raisins
250g dried apricots/dried peaches
1 litre chicken stock
400ml red wine
400g fresh tomato, roughly chopped
2 tbls fresh mint
2 tbls fresh coriander
1 tbls fresh rosemary
Serves 10
Method
- Slice lamb into 5cm strips
- Place in a hot wide-bottom pot
- Add all the spices, chilli and garlic and gently fry until brown
- Add onions and cook for 10 minutes, then add the peppers and cook
for a further 5 minutes
- Add the chicken stock and the tomato and cook over a low heat for
approximately 1 hour
- Remove from the heat and add the beans, fresh herbs, raisins and
dried apricots/peaches
Serve with couscous and mango salsa
|
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