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Lamb Meatball Tagine with Cauliflower Cous Cous

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  • Lamb Meatball Tagine with Cauliflower Cous Cous





    2lbs of lamb mince
    Cayenne pepper
    Celery salt
    Minced capers (couple of tablespoons full)

    Ensure the lamb is cold, squeeze through fingers a few times and form into meatballs.



    Fry in avocado oil to seal and colour ... pour into tagine.



    Arrange carrots and courgette around the edge.
    Arrange black olives, chilli and courgette middles.
    Place a couple of tomatoes and a couple of pickled chillis in the middle.

    Grab a quick snap ...





    Cover ... and cook for a couple of hours on a really low heat on the hob.
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2


    Cooked!

    Serve with cauliflower cous cous fried in a hot dry pan.



    Make steak and chips for son :mrgreen:

    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

    Comment


    • #3
      Wow. Very impressive. I wish I could join you for dinner! I would enjoy the tagine AND the steak and potatoes.

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