I visited a friend in Perth recently and she took me to her friend Mitzi’s house where she had made the most amazing Morrocan Lamb curry with a lovely mixture of sweetness, heat and tender meat. Of course we both wanted the recipe afterwards and here it is. I cooked mine with rice (to suit my family) but Mitzi had done hers with couscous with fresh tomato and coriander and it was delish.
Mitzi’s Morrocan Lamb
I cooked mine on top of the stove (low heat about one and half hours) but it could also be done in the slow cooker or in the oven.
Flour the diced lamb (I used 1kg leg of lamb) – brown in the pan
One large onion diced
Chunks of sweet potato
Tablespoon of paprika, cumin, turmeric, cinnamon sticks(2)
Two beef stock cubes
Tablespoon of honey
after cooked add :
Chopped dried apricots
sliced tomatoes and leave slow cooker on warm setting.
Well the girlies came over last night (the Mad Cows) for our monthly friendship group meeting and I thought I would make one of my mum’s old recipes as it always seems to turn out well.
125g Caster sugar
1tsp Vanilla Essence
200g Self raising flour
2 large green apples
Cream butter and sugar
Mix in eggs one at a time
Add flour, vanilla essence and milk and mix then pour into cake tin (9″)
Peel and slice apples and arrange on top of cake
Sprinkle almonds over the top and dot with butter and some brown sugar
Bake in oven 180C or 380f approx 40 mins
Risini with roasted pumpkin, baked Philadelphia cheese, pine nuts, semi sundries tomatoes and spinach tossed through at the end. This was a recipe from the Philadelphia cheese recipe book but I added the toasted pine nuts and some Cajun prawns on the top. It got the big thumbs up from everyone!