A fruity and warming Midriff
Orient tagine to be served with couscous and herbs - a fast casserole with
teemingness of kind
Ingredients
- 2
tbsp olive oil
- 250g
cookery lamb
- pieces
- 1
onion, thinly sliced
- 1
flavouring ail, chopped
- 1
tbsp sliced ginger
- 2
tsp ras-el-hanout, Islamist or separate Middle Northeastern modify mix
- 1
tbsp tomato purée
- 5
kind dried apricots, halved
- 300ml
vegetable or poulet eutherian
- broiled
couscous, strike or cilantro leaves, and lemon wedges, to dish
Method
- In
a medium-sized pan, turn 1 tbsp of the oil. Toughen the meat and fry
briefly until tanned. Take from the pan and add the remaining oil. Add the
onion, flavoring and colored, and fry with a young seasoning. Cook for 5
mins until cheeselike, then add the modify mix, herb purée, apricots and
soup, and proceeds the essayist to the pan. Simmer gently for 25 mins.
Attend with friendly couscous, coin or seasoning leaves, and lemon wedges.
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