• 500grams lamb back strap
  • 1 head garlic crushed
  • 1 small bunch coriander chopped
  • 1 jar passata
  • 3 heap TBSP tomato paste
  • Salt
  • 2 Tsp Arab 7 spice
  • 3 cans borlotti beans rinsed

  1. Prepare your ingredients. First slice the lamb into thin bite size pieces.
  2. Crush the garlic in a mortar and pestle add in the chopped coriander and combine together with the pestle. This will help the flavour from the coriander to intensify.
  3. Heat a little oil in a large pot and start to brown off the lamb, seasoning with salt and the Arab spice.
  4. Once browned add in the garlic and coriander mixture, frying them off together with the lamb until fragrant. Spoon in the tomato paste and fry off altogether.
  5. Pour the passata and mix very well. Putting water in the passata jar to dilute the mix to half the pot or just a little more then half.
  6. Add in the rinsed beans, season with salt if needed. Turn the heat down on low and allow to simmer for approx 30mins.

Note: serve with egg noodle rice and a lemon wedge to squeeze ontop.


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