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Click for Crazychef websiteThis is one of the recipes that has been provided by "Crazychef" - to find out more about him and his views on food and cooking click here

Crazychef says "This dish is based on a Moroccan dish".


1.5lb boned shoulder of lamb (cubed)
Seasoned flour
1 onion chopped
1 green pepper chopped
1 head fennel thinly sliced
3 tablespns olive oil
1 pint veal or chicken stock
Pinch saffron

  • Toss the lamb in the seasoned flour
  • Heat the oil and brown the lamb pieces
  • Remove the lamb from the pan and add onion, pepper and fennel
  • Cook gently till lightly coloured
  • Return the lamb to pan and add heated stock, saffron and season
  • Cover and simmer for approx 1 ½ hours or until lamb is tender
  • Serve with boiled rice or couscous

Serves 4