Friday

PERSIAN LAMB AND ALMONDS

PERSIAN LAMB AND ALMONDS


700  gms minced lamb
1 tablespoon oil
50 gms almonds slivered
2 finely chopped onions
1 beef stock cube (crumbled)
1/2 level tsp garlic salt
3/4 tsp salt
1/2 tsp pepper
2 tbsp lime juice
2 tsp chopped mint
some small spinach leaves
2 tomatoes cut into large wedges

Warm the oil and add the almonds. When golden remove from the pan. Add the onions, lamb, seasonings, crumbled stock cube and cook, stirring for about 15 minutes until browned. Return the almonds to the pan and add the lime juice and chopped mint. Stir to mix well. Line a serving dish with the spinach leaves and spoon the cooked lamb into the centre. Place the tomato wedges all around and serve.

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