Marinated Spiced Lamb Stew

Spice-coated lamb cubes, cooked until tender.

Serves: 4

Ingredients:

750-800 g lamb, trimmed of all fat and cut into 1 1/2 inch cubes
3 garlic cloves, crushed
2 teaspoons finely grated fresh root ginger
2 tablespoons white wine vinegar
5 tablespoons dried or fresh mint leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
6-7 cloves
1 cinnamon stick
1 bay leaf
1 black cardamom pod
1 onion, halved and sliced
200 ml natural yogurt
salt
2-3 tbsp oil

Method:

1. Place the lamb cubes in a bowl.

2. Put the garlic, ginger, vinegar, cumin, coriander, chilli powder and yogurt in a food processor and blend until smooth. Season, then pour this mixture over the lamb to coat it evenly.

3. Cover and chill in the refrigerator for 4-6 hours or over night if time permits.

4. Heat 2-3 tbsp oil in a casserole. Add the cloves, bay leaf, cardamom pod, cinnamon stick and the sliced onion. Stir-fry for 2-5 minutes, until the onion is lightly golden.

5. Add the lamb. Bring to the boil, then reduce the heat to a simmer and partially cover the pan.

6. Simmer, stirring occasionally for 50 minutes - 1½ hour or until the meat is tender.

 

7. Serve with Spiced Lemon Rice