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Old 08-24-2012, 04:28 AM   #31
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Don't know much about Ruggers H . Bunch of fellas just running round getting grubby .

Sympathy for the osteoarthritis though , painful . Hope it's not your handbag arm .

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Old 08-24-2012, 05:07 AM   #32
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Originally Posted by Gravy Queen View Post
Don't know much about Ruggers H . Bunch of fellas just running round getting grubby .

Sympathy for the osteoarthritis though , painful . Hope it's not your handbag arm .
sounds like stripper night down the local!
handbag arm? nah,but it's great for shoplifting....loads of room in the sling & security actually open the doors for you!!

I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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lamb, recipe

Harry & Laila's lamb tagine i posted this a while ago in a today's menu thread & also food photo's.it was first cooked for me by laila who i met whilst on holiday in morocco a few years ago.she told me it is very common in north african & many other cuisines worldwide NOT to seal meat before cooking.the idea is that the long slow cooking allows the juices/flavour of the meat to mingle with the other ingredients & vice versa, whilst the tagine prevents drying out.she is moroccan & a superb cook so i didn't argue!!healthy too...no oil or fats used. THE INGREDIENTS FOR TWO a)1lb(400-450grms)lean leg/shoulder of lamb b)1 large onion c)garlic to taste...i used half a head as per photo...looks pretty too! d)large mild/medium chilli left whole...not a hot dish & the whole chilli adds flavour,but it's up to you...you know how hot you like it e)1 large red bell pepper f)aubergine...i used whole baby obbo's....large/cubed will do...you choose g)2 cinnamon sticks h)2tsps paprika i)1tbls clear honey j)juice of a lemon k)3ozs(75grms)whole blanched almonds l)16oz(400grms)can of cooked chickpeas m)2inch(5cm)piece of fresh ginger root n)1pint(0.5ltr)stock...i like chicken...your choice o)salt & ground black pepper...i use sea salt & costco coarse ground malabar...the malabar has a kick which compliments the mild chilli heat THE METHOD 1)cube the meat,chop the onion,crush the garlic(if not using half head).core & slice bell pepper,cube the aubergine(if not using baby)& rub with a little lemon juice to stop discolouring(or leave cubing til ready to add to dish),peel/grate ginger,drain chickpeas. 2)put all of the ingredients,apart from the chick peas,aubergines,almonds,salt & pepper,in the tagine base(or casserole/pan with a tight fitting lid),pour in stock,put on lid,bring to the boil then turn down heat to VERY GENTLE simmer. 3)simmer gently for 1.5/2.0 hrs.only take lid off to stir occasionally...the flavours in the steam!! 4)15-20mins before end of cooking time add aubergines,chick peas & almonds...put lid back on or leave lid off if too much liquid left..you decide 5)taste & season with salt & pepper 6)ENJOY! 3 stars 1 reviews
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