MIDDLE EASTERN LAMB STEW
Serves 2, Prep time: 30 minutes, Cooking time: 2 hours.
Ingredients:
1 Lambs neck, cubed
1 Onion, finely chopped
2 Large garlic cloves or 4 small, minced
2 Carrots, peeled, halved and sliced
1 Bay leaf
1 Sprig rosemary
1 tsp Sumac
1 tsp Cumin seeds
1 tsp Paprika
1 tsp Smoked paprika
700ml Chicken stock
1 tbsp Tomato purée
1 Tsp Cornflour
A squeeze of lemon
10 new potatoes, halved
Half a red chilli, finely chopped
A small handful of parsley, finely chopped
Method:
1. In a heavy based pan add the onion, garlic, carrots and spices. Fry together until the onions have softened (about 15-20 mins) on a medium to low heat.
2. Next add the lamb and let it brown.
3. Then add the potatoes, tomato purée and cornflour.
4. Mix everything well, then add 3/4 of your stock, bay leaf and rosemary sprig.
5. Let the stew simmer on a low heat for 1 1/2 - 2 hours (until the meat it very tender) and 1 hour in add a squeeze of lemon.
6. Serve and top with the fresh parsley.