Traditional food and drink menu

Sunday Slap Up

Arabian Lamb

Serves 4 people Approximate Time: 2hrs. 35mins.
750g (1½lb) neck fillet or boneless leg steaks of lamb, cubed
1 onion, chopped
½ tsp. ground cinnamon
100g (4oz) 'no need to soak' prunes, stones removed
1 tbsp. clear runny honey

2 tbsps. vegetable oil
½ tsp. ground ginger
600ml (1 pint) chicken stock
2 Granny Smith apples


  1. Heat oil in large ovenproof and flameproof casserole dish, add onion and fry over moderate heat for 2 mins., stirring. Add lamb, increase heat and fry for 2 mins., stirring, until lamb is evenly browned.
  2. Sprinkle in ginger and cinnamon, stir in stock and bring to boil. Lower heat, cover pan and simmer gently for 1½ hours, until meat is tender.
  3. Remove stones from prunes. Peel, quarter and core the apples and slice them fairly thickly. Add to pan with prunes and honey. Stir well, cover and simmer for a further 20 mins. until meat is very tender and apples and prunes have softened.
  4. Serve with plain boiled rice and a green salad.


Moroccan Orange Salad

Serves 4 people Approximate Time: 10 mins. (plus 2 hrs. chilling)
4 large or 6 medium oranges
25g (1oz) flaked almonds
juice of 2 lemons
50g (2oz) dates, roughly chopped
2 tbsps. caster sugar
ground cinnamon to decorate


  1. Peel and slice the oranges, discarding the pith. Place in a serving dish with the dates and almonds.
  2. Mix together the sugar and lemon juice and pour over the fruit mixture. Chill for at least 2 hrs. before serving.
  3. Sprinkle with cinnamon to taste. Serve with cream, if liked.

    Our thanks to Kelly's Vegies for their contribution …


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