Michelin Starred Chef Mark Sargeant Recipe Video with Andys Kitchen
Andys Kitchen Food Blog
Andys Kitchen Food Blog
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Ingredients

  • 675 g lean boneless lamb shoulder, cut up
  • /2 tbsp oil
  • 3 shallots
  • 1 medium onion
  • 2 garlic cloves
  • 2 tsp ground ginger
  • ¼ tsp ground turmeric
  • ¼ tsp sweet paprika
  • 450 ml hot water
  • 1 cinnamon stick
  • 2 sprigs fresh thyme
  • 3-4 dried apricots
  • 3 tbsp fresh chopped coriander
  • 2 tbsp fresh pomegranate seeds
  • 350-400 g lean mini lamb leg or shoulder roasting joint
  • 450 g small new potatoes
  • 2 medium onions
  • 20 ml oil
  • 3 fresh bay leaves
  • 1 tsp cumin powder
  • 1 tsp tumeric
  • 2 tsp ground coriander

Instructions

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