Well, in response to a request from Ruth (which flattered me to be asked...!!) here is my Morrocan Lamb recipe. It is easy, and works for Phase 1. It is good to have this with the falafelly stuffed courgettes, and a spoon or two of ff yogurt with mint leaves chopped and stirred through.
Ingredients
Lean lamb (cut off the visible fat) (I used chops tonight, but usually I buy a cut called 'shoulder filet' or somesuch because it already has to fat cut off)
1tsp cinnamon
1 tsp coriander
half tsp cumin
quarter tsp ground cloves
dribble of balsamic vinegar (optional)
lettuce leaves (cos type, or Romaine - sturdy crisp type)
What you do is simply mix the dry spices together and then make them 'wet' with some form of liquid - on phase 2 you could use olive oil but I have used water and a splash of vinegar (balsamic type) on phase one and it works fine. Then you coat the meat in the spices and cook it (I use one of those grill pans, George Foreman type, but have also used a frying pan with a spray of oil/water mix). I have it so it is a bit pink in the centre, but that is up to you.
To eat it you take a lettuce leaf and roll some of the meat in to it with some yoghurt and a dribble of ff yogurt with mint leaves (if using). Yumm! and then mint tea for after of course.
Morrocan Lamb
