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INGREDIENTS |
- 150g onion chopped
- 500g ground lamb
- 115g brown sugar
- 90g mustard Dijon
- 1g bay leaf
- 15g thyme
- 180ml vinegar
- 3g cumin powder
- 3g coriander powder
PREPARATION |
- In a large pot, heat the oil over medium-high heat. Add the onion.
- Add the ground lamb, brown sugar, salt, pepper and coriander and cook, stirring, until no longer pink, about 5 minutes.
- Add sugar bay leaf and thyme.
- Add vinegar and mustard Dijon.
- Keep cooking it for 30 min on medium heat.
- Cut bread into about 4 to 6 cm. Brush both sides of the bread with olive oil, canola oil or melted butter.Put the bread slices on a medium-hot grill and cook covered until grill marks form and the bread slices are lightly toasted, 2 to 3 minutes.
- Remove the bread from the grill and top with the marmalade.
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