Lamb pie with sweet potato, pine nuts, eschallots and feta. cooked up with coriander, ground cumin, paprika, allspice, cinnamon, ground ginger, chilli powder, honey, chopped dried figs, grated lemon zest. served with sauted zucchini, a sambal of roast red capsicum, eschallot, vino cotto and szechuan pepper-salt, and yoghurt on the side.
Post a comment
Comments are moderated, and will not appear until the author has approved them.
(Name and email address are required. Email address will not be displayed with the comment.)