Cooking Up Crap: and filling life's potholes with jam and cake by Lissa Judd

Author:Lissa Judd
Language: eng
Format: mobi
Publisher: Tha Idea Factory
Published: 2015-01-01T08:00:00+00:00

Dried rosebuds from our garden

Ras al hanout

Uncooked lamb tagine

Lamb tagine

750g of lamb leg steaks - cut into big bits - about 5 cm

4 tablespoons ras al hanout

olive oil

a few potatoes - cut into wedges

2 onions - cut into wedges

1 red capsicum - thinly sliced

1 or 2 preserved lemons - slice the peel

Coat the meat in the ras al hanout

In the bottom of your tagine put a good slurp of olive oil.

Cover the bottom of the dish with potato wedges.

Arrange the onions on top of the potatoes.

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