A delicious stew, perfect for dinner.
- 15ml (1 tbsp) olive oil
- 5 cloves
- 1 cinnamon stick
- 2 cardamom pods
- 2 onions, chopped
- 1kg bone-in lamb shoulder, diced
- 5cm fresh ginger, grated
- 4 ripe tomatoes, chopped
- 2 x 410g tins chopped tomatoes
- 4 potatoes, cut into 3cm cubes
- 250ml (1 cup) beef stock
- 10ml (2 tsp) sugar
- salt and freshly ground black pepper, to taste
- steamed rice, to serve
Heat the oil in a large non-stick casserole dish. Add the cloves, cinnamon and cardamom and fry until fragrant. Add the onions and fry until browned.
Add the lamb and ginger and fry until the lamb is brown on all sides. Cover with a tight-fitting lid and simmer for 15 minutes.
Add the fresh and tinned tomatoes, potatoes, stock, sugar and seasoning.
Bring to the boil then reduce to medium heat and simmer until the sauce has reduced and the meat is tender, about 1 – 1½ hours. Adjust the seasoning, if desired.
Serve with plenty of steamed rice to soak up all the tasty sauce.
To drink: A fruity, velvety merlot is an easy match.