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Lamb Ragout with Dates and Harissa

Sweet and spicy slow cooked middle Eastern one pot lamb dish that goes well with salad in a warm pitta bread. the lamb just falls apart and melts in the mouth

Serves 4


What to do:

  1. Fry your lamb, onions, celery and carrots in a pan till browned.
  2. Add garlic, dates and STEENBERGS HARRISSA WITH ROSE to the pan and combine
  3. Transfer to a deep ovenproof dish then add the water( this saves splashing when you transfer from pan to dish) Cover with a lid or tin foil and put in the oven at 170’c for 1 ½ hours till it becomes very tender and easily breaks up.
  4. (While the Ragout is cooking you can prepare the salad and get your bread ready to warm)
  5. When ragout is ready remove celery and discard, Season with salt and pepper to your taste and give it a quick stir before serving.

 To serve……

  1. *Mixed Salad Leaves, pitta or flatbread plain yoghurt, pomegranate and pomegranate molasses to drizzle.
  2. Warm your bread, add salad, a large spoonful of the ragout, dollop of yoghurt, pomegranate seeds and finish with a drizzle of the fruity pomegranate molasses.
  3. Any leftovers can be eaten cold for a picnic or lunch the next day
  4.  Don’t forget your serviette
  5.  enjoy x


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