Marinated Lamb with Fresh Herbs

With thanks to Sally Butters and her article on page 19 of the ‘Your Weekend’ Section of the Christchurch ‘Press’, 12 January 2019. Goes well with Tomato and Herb Couscous, for which there is a recipe somewhere around here, probably under ‘On the Side’. Sally’s recipe was for kebabs, but I decided instead to stir fry the meat, and it turned out very successfully.

 

Ingredients.

½ cup olive oil.

3 cloves garlic, peeled, chopped.

2 tsp ground cumin.

1 tsp ground cinnamon.

½ tsp allspice.

Salt to taste.

1 tblsp Thai chilli sauce..

1 tblsp honey.

¼ cup chopped fresh mint.

¼ cup chopped fresh origanum.

300g lamb fillets, cut into bite-sized pieces.

½ cup fresh cream.

1 tsp chopped fresh mint.

1 tsp chopped fresh origanum,

 

Preparation.

Mix all the marinade ingredients together in a bowl and add the diced meat. Stir through, cover and leave to marinate in the refrigerator for 24 hours.

 

Method.

Place a sauté pan over a medium flame. Add the meat and stir fry until done to taste, probable about 15-20 minutes. Add the cream and cook, stirring, until bubbling and cook for a little longer [2-3 minutes] to allow the mixture to thicken. Serve immediately garnished with the mixed herbs.

 

Serve with: Tomato and herb couscous on the side.

 

Serves: 2.

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