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500gr. boneless
Alberta Lamb shoulder, cubed
1 yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cinnamon
1 tsp. ground cumin
2 tsp. tumeric
Method:
Saute all ingredients together until the meat is lightly browned and onions
are translucent.
Ingredients:
2 tbsp tomato paste
3/4 cup dried prunes
1 cup whole almonds
1/2 cup liquid honey
1 cup chicken stock
Salt & pepper to taste
Method:
Add to the meat mixture, cover and simmer for one hour until the meat
is tender. Serve over steamed vegetables and couscous.
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