Lamb and Mango Tagine

No garlic. That’s the rule. Silly I suppose when I have a kitchen full of it, but at least this dude won’t be bothering me. Garlic had become my crutch. I had to learn to walk without it.

Ingredients

  • Half a dozen or so of the shittest, cheapest lamb chops you can find, ripped in half
  • Handful of almonds
  • White Wine
  • Tomato Paste to taste
  • Salt, Pepper
  • Apricots, fresh if you can, tinned otherwise. Dried ones are too sweet, too dry and too Margaret Fulton
  • A mango or two, finely diced
  • Heaps of torn mint leaves
  • Cherry tomatoes, cut in half
  • Cinnamon
  • Zuccini
  • Kalamata Olives
  • Two Onions, diced and slightly caramelised in turmeric and cumin
  • Cumin
  • Cinnamon
  • Cumin
  • Cinnamon
  • Coriander seeds, beaten badly
  • Coriander leaves

Method

  • Put everything red or brown into a pot with half the apricots and simmer for 3 hours on a low heat with the white wine
  • Add everything else in five minutes before you want to serve it
  • Garnish
  • Cous Cous

Cost

You could feed about six people on this for $30 if you had some spices in the cupboard.

Photo

Looks terrible the next day plated up with zero love at work for lunch, but trust me, the taste is smashing. Sprinkle some fresh mint on this, dollop some yoghurt on the side and nail the cous cous et voila…

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