MOROCCAN LAMB TAGINE
INGREDIENTS
4 tbsp Yorkshire Drizzle Cumin & Coriander Oil
1 Onion chopped
900g Lean Lamb, diced
Salt and freshly ground Black Pepper
1 Cinnamon Stick
1 tsp of ground Ginger
Pinch of Saffron
100g dried Apricots, chopped
4 tbsp Clear Honey
1 tbsp Orange Flower Water (optional)
METHOD
Heat 2 tablespoons of the oil in a pan. Add the onion and lamb and cook until the meat is coloured on all sides.
Pour over enough water to cover the meat.
Add two further tablespoons of oil, the salt, pepper, ginger and saffron and bring to the boil.
Turn the heat down, put the lid on and allow to simmer for 2 hours.
Stir in the honey, sprinkle the orange flower water and garnish with fresh coriander.
CHICKEN & CHICKPEA CURRY
suitable for vegans *
suitable for vegetarians *
*Swap chicken for sweet potato
INGREDIENTS
2 tbsp Yorkshire Drizzle Cumin & Corinader Oil
1 tbsp Yorkshire Drizzle Chilli Oil
1/2 tsp Green Cardamon pods, lightly crushed
1/2 tsp Garam Masala
1/2 tsp Tumeric
4 Chicken Breasts, cubed
1 Onion, sliced
1 400g can of chickpeas
1 400g chopped Tomatoes
100ml Greek Yogurt
2 tbsp fresh Coriander
METHOD
Pour the cumin & coriander oil in a large pan over a high heat, adding all the spices and fry for one minute.
Add the onions and fry for a couple of minutes, then add the chicken, stirring until brown all over. Add the chickpeas and tomatoes and simmer for 15 minutes.
Add the yogurt and simmer for a further 5 minutes.
Serve with basmati rice and garnish with fresh coriander.
