SPICY LAMB AND POTATO STEW

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.