Moist and flavorful. So easy, too. Preheat oven to 200 degrees. Yes, that’s right. In an oval fry pan, drizzle olive oil on the bottom and place one large or two haddock filets on top. 1 1/2 – 2 lbs. Drizzle olive oil on the filet(s), season with salt and pepper, then pats of butter, panko crumbs, and finally thin lemon slices. Bake at 200 degrees for 45 minutes and remove pan from oven. Remove lemon slices.
Put broiler on low. Spoon residual olive oil over panko crumbs. Place under broiler on top rack until panko is brown. Serve with rice and capers or salsa. That’s it. Always perfect.
In a small bowl, mix together: 2 tsp. coriander, 1 tsp. turmeric, 2 tsp. garlic powder, 1 1/2 tsp. ground ginger. In another small bowl, mix together: 2 tsp. cayenne, 1 tsp. cardamom, 1 tsp. cinnamon, 4 tsp. sesame seeds, 1/4 tsp. cloves.
Clean and cut 2 leeks into wide slices. In a dutch oven, brown in a little olive oil. Add 2 lbs. boneless leg of lamb cut into 1″ cubes. Brown on all sides. Add 1 onion, coarsely chopped. Add 1 sweet bell pepper, 2-3 jalapeño peppers julienned. Stir together all ingredients. Sprinkle the mix of coriander, turmeric, garlic powder and ginger over the mixture and stir. Add 1 can whole tomatoes. Stir and bring to boil. Cover and turn to low heat.
In a small fry pan, heat 3 tbs. olive oil. Add the cayenne, cardamom, cinnamon, sesame seeds, cloves mix. Stir until seeds are toasted. Uncover pot and pour hot spices in and stir thoroughly. Deglaze the fry pan with some chicken broth and pour residual spices and broth into the lamb. Stir. Cover and simmer for 2 hours.
Add 4-5 potatoes, peeled and cut into 1″ cubes. Stir into lamb pot. Cover and bring to boil, then turn down to simmer for an hour or so until potatoes are tender but firm. Add 1-2 cups thawed frozen peas. Stir in and simmer for another 15 minutes.
Serve with plain yogurt, chutneys, naan.