Sunday Slap Up
Arabian Lamb
| Serves 4 people | Approximate Time: 2hrs. 35mins. |
| Ingredients: | |
| 750g
(1½lb) neck fillet or boneless leg steaks of lamb, cubed 1 onion, chopped ½ tsp. ground cinnamon 100g (4oz) 'no need to soak' prunes, stones removed 1 tbsp. clear runny honey |
2 tbsps. vegetable
oil |
Method:
- Heat oil in large ovenproof and flameproof casserole dish, add onion and fry over moderate heat for 2 mins., stirring. Add lamb, increase heat and fry for 2 mins., stirring, until lamb is evenly browned.
- Sprinkle in ginger and cinnamon, stir in stock and bring to boil. Lower heat, cover pan and simmer gently for 1½ hours, until meat is tender.
- Remove stones from prunes. Peel, quarter and core the apples and slice them fairly thickly. Add to pan with prunes and honey. Stir well, cover and simmer for a further 20 mins. until meat is very tender and apples and prunes have softened.
- Serve with plain boiled rice
and a green salad.
Moroccan Orange Salad
| Serves 4 people | Approximate Time: 10 mins. (plus 2 hrs. chilling) |
| Ingredients: | |
| 4
large or 6 medium oranges 25g (1oz) flaked almonds juice of 2 lemons |
50g
(2oz) dates, roughly chopped 2 tbsps. caster sugar ground cinnamon to decorate |
Method:
- Peel and slice the oranges, discarding the pith. Place in a serving dish with the dates and almonds.
- Mix together the sugar and lemon juice and pour over the fruit mixture. Chill for at least 2 hrs. before serving.
- Sprinkle with cinnamon to taste.
Serve with cream, if liked.
Our thanks to Kelly's Vegies for their contribution …