This started out as being slow pot roasted lamb, but then turned into a lightly spiced moroccan dish that i served with some couscous. Here we go.Take a rolled lamb breast and put this into a big pan and slowly let the outside brown a little. While this is happening take three big onions and peel them and then cut into eighths and put these in the pan with the lamb. When they start to soften a little and the lamb is brownedadd 50g of pearl barley and 50g of green lentils to the pan along with 6 bay leaves, 3 cloves of garlic, a chilli, a teaspoon of chilli powder, a teaspoon of tumeric, a teaspoon of paprika and then a dash of salt. Cover with water and then on a low heat with the lid on for a few hours.
When the lamb has cooked for a few hoursadd 100g each of cubed butternut squash, sweet potato and turnip. Then add a big dollop of tomato puree and just a touch of cinnamon and leave to cook for another couple of hours. About half an hour before you want to serve take the lid off the pan to let the gravy reduce to a nice sticky consistency.
I served mine with some couscous that i added some tomato puree, garlic puree and lemon juice to, but you could just as easily have a nice big bowl with big doorstops of brown bread and butter. Perfect for cold winters evening. Enjoy Peeps! Print this post
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