26th Aug 2010

Middle-eastern lamb


Rita, from Café Magnet, our favourite lunch spot, shares with us her recipe for delicate Middle-Eastern Lamb.

Serves 4


500grams diced lamb
2 tablespoons crushed fennel seeds
1 large diced onion
4 diced tomatoes
5 potatoes, peeled and cubed
2 diced pears
3 tablespoons olive oil
2 sprigs rosemary
½ cup finely crushed cumin seeds
500ml chicken stock
salt and pepper to taste


1. Preheat oven to 180'C
2. Marinade lamb, fennel seeds, salt and pepper and one tablespoon of olive oil
3. Place onion, tomatoes, potatoes and pears in an oven-proof dish and add rosemary, salt and pepper and remainder of olive oil and place in oven for 20 mins
4. Add meat to vegetables and return to oven for a further 25 mins
5. Add cumin seeds and return to oven for 10 mins
6. Stir in chicken stock and cook for 30 mins

Serve with rice, pasta or as it is, with a nice glass of red wine for a tasty alternative to a roast Sunday lunch.


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