Saturday, 23 October 2010

Lamb Tagine

Very enjoyable and filling (if a bit watery because I didn't have time to thicken the sauce).
For 5:
1 Rolled lamb shoulder
4 small onions
200g dried apricots
2 tins chopped tomatoes
Ground Ginger
2 Lamb Stock cubes (Knorr)
1 Slow-cooker or large pot

1. Chop the onions.
2. Add everything to the slow-cooker or pot and cook for 8-10 hours.

Volumise: Add more onions. Add celery.
Add carbs: Add more tomatoes or apricots.
Add fat: Mix in some almond flour at the start, should make the end product thicker too.
Add protein: Use more lamb. Mix some unflavoured whey (I haven't tried this, this may be a disaster).
Add a bad day: Let the container you have this in open into your bag and fill your laptop and lab-book with tagine.

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