Last night’s dinner – Moroccan Lamb

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lamb legServes 6 as a main course. Rub a 1.5kg deboned leg of lamb with 2 crushed garlic cloves, 2 tsps of each paprika, ground cumin, coriander, ginger and cinnamon and a good pinch of chilli flakes. Cook for an hour and a half in 2 tins of chopped tomatoes, and two tins of water, turning every 15 minutes. Allow to rest for a few minutes before carving. Serve with pitta bread, hummus, cous cous and a green leaf salad.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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