Name: Turkish lamb tagine
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 45.00 ml fresh chillies 573; 1.00 onion peeled, sliced; 3.00 bay leaves; 125.00 ml stock vegetable; 30.00 ml lemon juice; sea salt and freshly ground black pepper; 30.00 ml tomato paste; 5.00 ml cumin; 3.00 garlic cloves, crushed; 5.00 ml sugar granulated; 1.00 kg leg of lamb boned, cut into cubes; 1.00 eggs whites only; 15.00 ml cornflour; 125.00 ml yoghurt natural; garnish garnish; 45.00 ml fresh mint and coriander, chopped

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Ingredients (16)

45.00 ml	fresh chillies — 573
1.00	onion — peeled, sliced
3.00	bay leaves
125.00 ml	stock — vegetable
30.00 ml	lemon juice
	sea salt and freshly ground black pepper
30.00 ml	tomato paste
5.00 ml	cumin
3.00	garlic — cloves, crushed
5.00 ml	sugar — granulated
1.00 kg	leg of lamb — boned, cut into cubes

YOGHURT TOPPING

1.00	eggs — whites only
15.00 ml	cornflour
125.00 ml	yoghurt — natural
	garnish — garnish
45.00 ml	fresh mint — and coriander, chopped

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Method:

1. Place the oil, onion, bay leaves, stock, lemon juice, seasoning, tomato paste, cumin, garlic and sugar in a large rectangular microwaveproof dish and microwave on HIGH for 5 minutes or until the liquid is boiling. Add lamb, cover and microwave on MEDIUM for 30 minutes or until the meat is tender. Leave to stand for 5 minutes.
2. YOGHURT TOPPING: Lightly beat egg white with cornflour and mix into yoghurt. Microwave on HIGH for 3 minutes, stirring after each minute, until thickened.
3. GARNISH: Top with cooked yoghurt and sprinkle with chopped mint and coriander.
Serves 6