This effort began life as ‘Sally’s Marinated Lamb’, with thanks to Sally Butters and her article on page 19 of the ‘Your Weekend’ Section of the Christchurch ‘Press’, 12 January 2019. I never quite got around to that one and it languished for a long time, eventually metamorphosing into this below. The marinade remains Sally’s idea.
Ingredients.
¼ cup olive oil.
3 cloves garlic, peeled, chopped.
1 tsp ground cumin.
½ tsp ground cinnamon.
1 tblsp sweet chilli sauce.
1 tblsp honey.
Salt to taste.
300g lamb fillets, cut into bite-sized pieces.
½ cup finely chopped fennel bulb.
½ cup finely chopped celery.
1 400g can chopped tomatoes.
250g gnocchi.
¼ cup chopped fresh mint.
Preparation.
- Mix the olive oil, garlic, cumin, cinnamon, chilli, honey and salt together in a bowl and beat well. Add the meat, stir through until evenly covered, cover and leave to marinate for 4-5 hours.
- Prepare the fennel and celery, place in a bowl together and set aside.
Method.
Place a sauté pan over a hot flame. Remove the meat from the marinade with a slotted spoon and stir fry until sealed all over. Add the celery and fennel to the pan and stir fry for 3-4 minutes until soft then add the tomato. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes.
Bring a pot of hot water to the boil and add the gnocchi. When they all rise to the top [3-4 minutes] they are ready. Distribute evenly into 2 deep plates, top with the lamb mixture and garnish with the parsley. Serve immediately.
Serve with: Mixed vegetables.
Serves: 2.
Poddimok 