A week of cooking...

[ayoub]

Stir Fried Leg of Lamb with Sweetcorn, Peas, and Mange Tout

Diced leg of lamb, stir fried in spices and red wine. Sweetcorn, peas, and mange tout stir fried in lemon and spices. Served with mashed potato



Conchigle with Mozzarella Cheese Sauce, sprinkled with Crushed Chilli and Parmesan

Conchigle covered in a mozzarella cheese sauce, and sprinkled with crushed chillies, pepper, and parmesan.



Stewed Vegetables with Shredded Lamb

Lamb shoulder stewed with vegetables, then taken out of the pot, shredded, and stir-fried in barbecue sauce and red wine. Served on a mound of mashed potato.