Not exact matches
Spiced lamb and herby quinoa crumble 500g lean British lamb mince1 tbsp light olive oil1 red onion, chopped2 tbsp plain flour2 tsp ground cumin 2 tsp ground coriander 1/2 tsp ground cinnamon1 - 2 green chillies, chopped 5
cm piece fresh ginger, grated2 fat garlic cloves, crushed500ml fresh chicken or lamb stock200ml tomato passataSeeds 1/2 pomegranate For the herby quinoa crumble 190g uncooked quinoa, rinsed 2 tbsp extra-virgin olive oil 150g feta, crumbledZest 1 lemonHandful fresh mint, leaves slicedHandful fresh parsley, leaves chopped You'll also need... 1 litre
ovenproof dish
Place all the dry ingredients, including the fruit, in an
ovenproof dish, approximately 15 x 24 -
cm.
Grease a 20 x 20 x 5
cm square
ovenproof tin.
Place the peppers in a large shallow,
ovenproof pan (approx 35
cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil.
Meanwhile, scatter the rest of the sugar into an
ovenproof frying pan about 20
cm across, and heat it gently until it melts and starts to caramelise.
2) Lightly butter an
ovenproof dish approximately 20
cm x 25
cm x 5
cm.
Place all the dry ingredients, including the fruit, in an
ovenproof dish, approximately 15 x 24 -
cm.
In a Dutch oven or other large
ovenproof pot, combine onion, chopped; carrot, peeled and chopped; 1 tomato, halved; 2 bay leaves; 1/4 tsp hot red pepper flakes; 2 tbsp extra-virgin olive oil; and water to cover the beans by 2 in / 5
cm.
2 Melt the butter in a 12 - inch (30
cm)
ovenproof skillet set over medium - high heat.