Shane Pinnegar
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
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Lamb Tagine with Voodoo Moon's Calypso Chutney
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1 kg lamb shoulder or leg, trimmed of excess fat and cubed 1 large onion, chopped 1/2 bunch coriander 1/2 tsp saffron threads (or 1/4 tsp imitation saffron) 1 tbsp paprika 1 tbsp sea salt 1 tbsp cracked black pepper 1/2 jar Voodoo Moon’s CALYPSO Pineapple & Macadamia Chutney |
Place onions, lamb and spices in a medium sized pot, just cover with water (or lamb stock if you prefer) and bring to a gentle simmer, tightly covered, for one hour. Stir through one half jar of Voodoo Moon’s CALYPSO Pineapple & Macadamia Chutney and check the seasoning. Return to the simmer and cook until the lamb is tender, fifteen to thirty minutes, stirring occasionally. Serve with Moroccan cous-cous or rice.
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