East African spiced lamb

Fairlady
4 servings Prep: 20 mins, Cooking: 1 hr 30 mins
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This delicately flavoured and heavenly scented dish is a winter must.

By Food24 November 03 2009
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Ingredients (15)

1 leg lamb — deboned
2 Tbs fresh chillies — 573
125 ml harissa paste
2 fresh chillies — chopped
4 lime — or lemons, pickled, chopped
375 ml coconut milk
500 ml fresh coriander
couscous & chickpea salad: couscous, prepared
400 g chickpeas — tinned, drained
3 Tbs olive oil — extra virgin
2 Tbs lemon juice
6 apricots — chopped
3 Tbs raisins
1 red onion — sliced
1 Tbs orange blossom water
3 Tbs pine nuts — toasted
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Method:

Preheat the oven to 160°C.

Rub the
lamb with oil, harissa paste, chillies and
limes, and place it in an ovenproof dish.

Pour over the coconut milk and add the
fresh coriander.

Roast for 1 hour. Allow
to rest for 10 minutes before slicing the
meat.

Serve with the juices and salad.

Couscous & Chickpea Salad:
Combine all the ingredients and chill
until ready to eat.



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