Gluten Free

GLUTEN FREE!!!
Serves: 6    Ready in: 80 minutes
By Chef Paul Jobin

Lamb Tagine
2 tbsp Olive Oil
2kg Organic lamb pieces
2 Onion, peeled & thinly sliced
4 cloves Garlic, peeled & minced
1 tbsp Ground cumin
1 tbsp Paprika
1 tsp Turmeric
2 tsp Fresh ginger, peeled and grated
1/2 tsp Chilli, flakes
1/4 tsp Cardamom seeds, ground
2 cups Imagine Free Range Chicken Broth
1 can Chopped Tomatoes
1 tbsp Zito Tomato Paste
1 cup Organic Dried Figs, cut in half
1 cup Organics Dried Apricots, cut in half
         Supernatural Foods Sea Salt
         White ground pepper
2 cups Inca Red Quinoa cooked big handful fresh basil, coriander and mint leaves

1. In a heavy-based saucepan, heat olive oil and brown the lamb pieces. Remove and place in a crock pot or oven dish.
2. Stir onions and garlic in the saucepan for about 5 minutes until limp.
3. Put in all the spices and fresh ginger and stir for another minute.
4. Add spice mixture to the lamb in the crock pot. Stir in chicken broth, chopped tomatoes (including juice), tomato paste, figs and apricots. Bring to the boil.
5. Reduce the heat to a simmer, cover and cook for 1 hour.
6. Season with salt and pepper then fold in the cooked red quinoa and fresh herbs.
7. Serve with a dollop of Tahini Sauce.

Tahini Sauce
2 cloves Garlic, peeled & thinly sliced
1/2 tsp Sea Salt
1/2 cup Hulled Tahini
1/2 cup Lemon juice, adjust to taste
1/4 cup Greek yoghurt
1/4 cup Olive Oil
1 tbsp Fresh coriander, chopped
1 tbsp Fresh flat leaf parsley, chopped
1/4 tsp Ground cumin

1. In a pestle and mortar, crush the garlic with the sea salt. Work in the tahini, lemon juice, Greek yoghurt and olive oil. Stir in the fresh herbs and cumin.
2. Transfer to airtight container. Will keep for 3-4 days refrigerated.





This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009