Moroccan Lamb Chutney
Created by Garry Steel, food expert, as seen on SHAW Cable’s Studio 4 with Fanny Kiefer and featuring the finest ingredients from Capers Community Markets.
3 ripe organic, B.C.-grown nectarines, stoned and cut into large wedges
¼ cup organic raisins
2 organic onions, peeled and sliced
¼ cup organic honey
½ tsp Capers Naturals sea salt
1 tsp organic coriander seeds
2 organic lemons, zest and squeeze juice
1 tsp organic paprika
2 tbsp organic cider vinegar
organic ground cumin
Lamb
1 lb lamb cut into 1” squares
4 tbsp Capers Organics olive oil
Capers Naturals sea salt
1 tsp organic paprika
½ tsp organic cinnamon
2 tsp organic cumin seeds
1 organic onion, sliced
organic paprika
organic ground cumin
Make the nectarine and lemon chutney, place all ingredients in a large saucepan and heat gently, stirring until the sugar has dissolved.
Bring to the boil and simmer, uncovered, stirring occasionally, until all the liquid has evaporated and the mixture is thick.
Place the cubed lamb in a dish with 2 tablespoons of the oil a seasoning of salt, paprika and cinnamon. Set aside for at least 15 minutes.
Toast the cumin seeds in a frying pan over a medium heat and then grind to a powder. Add to the lamb and mix together well.
Heat the remaining oil in a large frying pan or griddle pan, add the onion and cook for 20 minutes.
Add the lamb and cook for about 4 minutes on each side or until lightly charred, turning occasionally.
Drizzle the remaining marinade over the meat, add the ground cumin seeds and paprika and toss together well.
