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Put the oil in the tagine or heavy bottomed casserole and then add the chopped onion, followed by the mutton and the rest of the ingredients.
Simmer with lid on for three hours.
1 large onion roughly chopped
1kg diced mutton
10 dried apricots cut in half
2/3 pint good stock veggie or lamb
1/2 cup balsamic vinegar
a sprig of rosemary
2 bay leaves
a sprig of thyme
2 cloves of garlic
ground pepper
a dash of olive oil
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