Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and slightly brown, adding a splash of water if necessary to prevent sticking. Add the tomatoes, harissa and 425ml (¾ pint) water.. By Antony Worrall Thompson (Serves 6-8) Early days at Borough market. Jewelled couscous, to serve. Preheat the oven to 150°C (300°F) or fan ovens 130°C from cold. Place the ginger, black pepper, cinnamon, turmeric, paprika and cayenne in a small bowl and mix to combine, then tip half into a large bowl. Add the lamb pieces and toss until.
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The Greyhound. Antony describes The Greyhound, his restaurant and freehouse at Rotherfield Peppard near Henley-on-Thames, as his "perfect local". It is filled with trinkets, pictures and artefacts personally chosen by Antony's wife, Jay. Antony himself is Head Chef and his menu includes comforting pub classics as well as signature dishes.. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Add the soaked prunes and leave to simmer for a further 20 minutes. Stir in the honey and sprinkle the tagine.
