Recipe for a tender and flavour-filled North African Lamb Stew – a great Winter warmer

5 ml (1 t) coriander seeds
5 ml (1 t) cumin seeds
5 ml (1 t) ground turmeric
2.5 ml (½ t) ground paprika
salt and freshly ground black pepper
1 kg boned and cubed stewing lamb (shoulder, neck or similar)
45 ml (3 T) sunflower oil
1 brown onion, chopped
5 ml (1 t) crushed ginger
5 ml (1 t) crushed garlic
1 x 410 g can Chopped Peeled Tomatoes
3 – 5 green cardamom cloves, crushed
3 – 5 cloves
2 cinnamon stick
125 – 250 ml (½ C – 1 C) water
fresh coriander leaves

How to
Place the coriander seeds and cumin seeds in a dry frying pan. Toast over high heat until fragrant and then transfer to a mortar and pestle. Crush to fine and transfer to a bowl.

Add the ground turmeric, paprika, salt and pepper and toss well to mix all the spices.

Add the lamb to the bowl and stir well until the lamb is coated in the spices.

Leave to stand for 30 minutes.

Heat the oil in a large saucepan.

Add the lamb in batches and brown the pieces on all sides. Set aside.

Add the onion to the same saucepan and fry until the onions is softened. Add the ginger and the garlic and fry for a few minutes more.

Return the meat to the saucepan and stir to mix well.

Add the tomatoes. Add the cardamom, cloves and cinnamon sticks.

Bring the stew to the boil.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor