Paul Jobin

Ingredients

• 2 Tbsp Olive Oil
• 2 kg  lamb pieces
• 2 Onions, peeled & thinly sliced
• 4 cloves Garlic, peeled & minced
• 1 Tbsp Ground cumin
• 1 Tbsp Paprika
• 1 tsp Planet Organic Turmeric
• 2 tsp Fresh ginger, peeled and grated
• ½ tsp Planet Organic Chilli, fl akes
• ¼ tsp Cardamom seeds, ground
• 2 cups Imagine Free Range Chicken Broth
• 1 can Ceres Organics Chopped Tomatoes
• 2 Tbsp  Tomato Paste
• 1 cup  Dried Figs, cut in half
• 1 cup Dried Apricots, cut in half
• Sea Salt
• white ground pepper
• 2 cups Ceres Organics Inca Red Quinoa cooked
• big handful fresh basil, coriander and
• mint leaves

 

 

Method

1 . Preheat the oven to 180 C. In a heavy-based frying pan heat olive oil and brown the lamb pieces. Remove and place in a large casserole. 2 Stir onions and garlic in the saucepan for about 5 minutes until limp. 3 Put in all the spices and fresh ginger and stir for another minute. 4 Add spice mixture to the lamb in a casserole. Stir in chicken broth, chopped tomatoes (including juice), tomato paste, fi gs and apricots. 5 Cover and cook in the oven for 1 1/2 hours. 6 Season with salt and pepper then fold in the cooked red quinoa and fresh herbs. 7 Serve with a dollop of Tahini Sauce

DISCLAIMER:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.