SPICY LAMB AND POTATO STEW
Serves :
6
Preparation Time :
Cooking Time :

Preparation Method :
- Heat the oil in a wok or heavy pan and fry the onion, bay leaves, chilli and garlic for 5 minutes.
- Remove any visible fat from the lamb and cut the meat into small cubes.
- Add the meat and cook for about 5 minutes until lightly browned.
- Add the ground coriander, ground cumin, ground turmeric, chilli powder and salt and cook the spices for about 2 minutes, stirring continuously.
- Add the tomatoes and stock and simmer for 5 minutes. Bring to the boil, cover and simmer for at least 45 minutes.
- Add the bite size chunks of potato to the simmering mixture, stir in, and cook for a further 30 minutes or until the meat is tender, leaving a thick but minimal sauce.
- Garnish with chopped fresh coriander and serve hot.
INGREDIENTS
- 750 grams lean lamb fillet (tenderloin)
- 20 ml IDHAYAM sesame oil
- 1 onion, finely chopped
- 2 bay leaves
- 1 fresh green chilli, seeded and finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 tomatoes, peeled and chopped
- 600 ml chicken stock
- 2 large potatoes cut in large chunks
- Chopped fresh coriander (cilantro), to garnish
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