Lamb kavurma

Prep time 15 mins Cook­ing time 1 hour Serves 4

Friday - - Good Food -

800g leg of lamb, trimmed of fat and cut into small pieces Olive oil, a splash 1 green pep­per, de­seeded and finely chopped 1 yel­low pep­per, de­seeded and finely chopped 1 red pep­per, de­seeded and finely chopped 8 baby sweet­corn, chopped 3 onions, finely chopped 3 toma­toes, finely chopped 1 tsp fresh thyme 1/2 tsp cumin pow­der Chopped pars­ley, to gar­nish

1 Place meat in a heavy non-stick pan and driz­zle olive oil over. Cover and let it braise on medi­umhigh heat for 40 min­utes, stir­ring oc­ca­sion­ally.

2 Add the pep­pers, sweet­corn and onions and sauté for 1-2 min­utes. Stir in toma­toes, thyme, cumin, salt and pep­per. Mix well and then cover. Let it cook for 20 min­utes or un­til the meat is ten­der.

3 Gar­nish with pars­ley and serve with Ara­bic pick­les and bread of your choice.

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