Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
To make the fennel sugar combine sugar and fennel in a blender and blend until combined. Put aside.
Cut the pineapple into chunks and put 3-4 pieces on each skewer.
Place the Frying Dish on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
To make the ginger syrup place the sugar, water, chilli, ginger and honey into the Frying Dish and stir until the sugar has dissolved. Simmer gently until the sugar syrup thickens. Pour the syrup over the skewers leaving some aside for serving.
Remove the Frying Dish and place the Griddle on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
Place the skewers onto the Griddle. Grill on each side for 2 minutes until caramelised.
Serve with a generous sprinkling of fragrant fennel sugar, a simple but impressive dessert.
Combine lime juice and honey win a small bowl. Pour ½ cup into a large resealable bag, add the fish. Seal and turn to coat. Refrigerate for up to 1 hour.
Place the remaining mixture in a small saucepan, set aside.
Prepare the Cobb with grill and heat for 5-10 minutes with the lid on.
Drain the fish and discard marinade.
Sprinkle fillets with Chili Powder and place on greased grill.
Cook for approx. 10minutes, until fish is opaque in colour and firm to touch.
Bring reserved lime juice mixture to a boil, reduce heat and simmer uncovered, until reduced by half.
Place cooked fillets on serving plate and spoon lime juice mixture over the fish, serve.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Taste of Home
Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).