Ingredients
| 4 |
Lamb Steaks |
| 2 |
medium onions |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 500 gm approx |
potatoes |
| 500 gm approx |
carrots |
| 2 |
cloves garlic |
| 5 ml |
FAIRTRADE ground cinnamon |
| 2 ml |
cayenne Pepper |
| 5 ml |
FAIRTRADE ground ginger |
| 200 gm |
Fair trade dried apricots |
| 200 gm |
FAIRTRADE sultanas |
| 100 ml |
FAIRTRADE Red Wine |
| a little |
sunflower oil |
| FAIRTRADE |
Sources
Apricots
Sultanas
Wine
Herbs and Spices
|
|
Method
Peel the carrots and potatoes.
Top, tail, peel and chop fine the onions and the garlic.
Fry the onions and garlic for a couple of minutes in a frying pan with the spices,
and then seal each lamb steak, both sides.
Put the steaks to one side for a minute.
Using a splash of wine, deglaze the frying pan to get all the flavours out
and then pour the onion garlic spicy juices into a big iron casserole to form a layer at the bottom.
Season with salt and pepper to your taste.
Add some of the dried fruit.
Then make a layer with two of the steaks packed in tight together,
then fill up all of the gaps with potatoes and carrots.
Then a layer of fruit, and another layer of meat and veg.
When all the ingredients are in the pot, pour in the wine.
Cook for 3 hours over a very low heat on the top of the stove.
The meat and veg will generate some liquid, but do check from time to time.
Add a few drops of wine if it starts to look too dry, but do not stir the pot.
To serve
This is a meal in a pot.
Serve with the rest of the red wine if there is any left after three hours (!),
and maybe some bread to mop up the juices.
Variation
Other dried fruit is OK as well.
|
