Marinating Time: 2 hours
Cooking Time: Approve 1 - 1.5 hours
Ingredients required for 2 people:
Pre-heat oven to 160C(Fan), 180C(No Fan), Gas 4, 356F
- 450g Lamb Neck Fillet or Shoulder, cut into 3cm cubes
- 200g Tinned Chopped Tomatoes
- Approx. 600ml Hot Water
- 1 bunch each of fresh coriander, parsley & fresh mint, roughly chopped
Using a large mixing bowl, mix Sachet 1 with 1 tbsp Kit’s Red Chutney. Then add the meat, stir thoroughly, cover with cling film and place in the fridge for a couple of hours or even better, overnight.
Using a large casserole dish with a lid/foil, a large pot with a lid that fits into your oven. Heat the contents of Sachet 2 in the pan on the hob, then using a slotted spoon add half the marinated meat and fry for a couple of minutes. Add the rest of the meat and stir, fry on a high heat until all of the meat has been browned then add all of the marinade and stir in. Heat for a further 10mins stirring continuously, reduce the heat to a simmer.
Add Sachet 3, the tinned tomatoes and enough hot water to cover everything in the pot, stir thoroughly, cover with a lid and put into the hot oven for approx. 1 - 1.5 hours or until the meat is nice and tender. Check every 30mins that it hasn’t dried out, add more stock to prevent burning.
During the last 15mins, mix in half of the chopped herbs and just before serving, sprinkle with the remaining herbs.
For real authenticity, serve in a heated Moroccan Tagine but a nice dish with a cover will work too.
Serve with couscous or rice cooked with saffron, a Tzatziki style yoghurt sauce tabbouleh salad and Kit's Peanut Chutney works as a great condiment to give the dish an extra little spice.