Fillet of Lamb
Olive Oil
½ Onion (as Tolerated)
Garlic (as Tolerated)
4 Carrots cut into chunks
1 pint of Lamb Stock
12 pitted Dates (ready to eat) cut in half
Coriander
Ginger
Sauté onion and garlic in the oil add coriander and ginger. Add the meat to seal and brown slightly. Add the stock and the carrots. Bring to the boil, then turn heat down to simmer and add the dates. Cook until the liquid has reduced, 1-1 ½ hours.
Can be served with either Rice, Couscous, Potatoes.