Friday, 4 October 2013

Lamb Tagine for lunch today.

Tagine made with.smb neck fillet,  butternut  squash, aubergine, red onion ,prunes,with tomatoes, a good teaspoon of cinnamon anpwdered ginger  and a lime for added flavour. Cooked slowly on the top of the stove, it is meltingly delicious.  Some coriander scattered on the top.

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