Moroccan lamb and apricot tagine with bulgar and feta side dish

 Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the Tagine dish and place on a gas diffuser and simmer for 2hr.
Pine nuts and almond flakes 

* Add preserved lemon and Kalamata olives

* I, give it another 30 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, serve with Bulgar salad 

* 1/2 cup bulgar wheat mixed into 1cup boiling water leave for 20 mins and drain

* Mix olive oil , feta, dill and mint and flesh from lemon mix with bulgar add 1/2 cup chopped cherry vine tomato

Ingredients 
* 2 tbsp olive 

* 300g lean diced lamb

* 1 onion roughly chopped

* 1 large carrot quartered lengthways and cut into chunks

* 2 garlic cloves, finely chopped

* 2 tbsp ras-el-hanout spice mix

* 200g can chopped tomato

* 200g can chickpea, rinsed and drained

* 100g dried apricot

* 1 tbsp pine nuts

* 1/2 tbsp almond flakes

* 1 preserved lemon

* Kalamata olives

* 300ml chicken stock

 1/2 cup bulgar wheat

1/2 cup feta

Mint

Mint

2tbsp olive oil

2tbsp red wine vinegar

1/2 preserved lemon 

1/2 cup cherry vine tomatoes 

   
   
    
    
   

Salmon roulade

   
   

Cambodian beef stir fry with tuk trey peanut sesame dressing 

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