This is a wonderful gluten free / dairy free recipe that even your kids might love (one of mine does, the other I still have to work on).
Lamb and sweet potato tangine
Serves 5, prep time: 20-30 min, cook time: 2 hours
Ingredients
– 3 tbsp olive oil
– 1 onion, thinly sliced
– 1 tbsp finely grated fresh root ginger
– 1 kg lamb, cut into small chunks
– 2 tsp ground cumin
– 1 tsp paprika
– 1 tsp ground coriander
– 1 cinnamon stick
– 400 ml tomato passata
– 400 ml water
– 350 g sweet potatoes, cut into small chunks
Optional: Can be served it with rice. You can also add 300 g pitted dates; 100g blanced almonds & chopped coriander.
Method
– Heat the oil in the pan, add onions and gently fry until softened, about 5 min.
– Add ginger and lamb and fry until lightly coloured.
– Stir in all spices and cook for 1 min.
– Add passata and water, bring to boil. Season with sea salt and simmer for 1 1/2 hours until the lamb is tender.
– Add sweet potatoes and cook for 20 minutes.
– Add optional ingredients just before serving.
Enjoy 🙂
4 Comments
TMS Back Pain
January 13, 2013 at 2:34 amReally looks good. Will be trying this weekend.
Becky
January 3, 2013 at 10:10 pmRecipe looks lovely, will try as needing some new low-carb recipes for the new year! Just discovered your old blog a few days ago from Alice’s ‘More Than Toast’ and really enjoyed reading through it, especially the running posts (as i’m starting a fairly tame couch-5k training plan and running diary on my blog!). Hope to read more great posts this year on your new blog.
Becky
http://www.younghipandhomely.com
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January 2, 2013 at 4:54 pmThis really answered my downside, thanks!