Ingredients
- 30 ml olive oil
- 2 onions, diced
- 2 tsp coriander
- 2 tsp fennel seeds
- 2 tsp cumin
- 3 garlic cloves, finely chopped
- 1kg lamb (ribs and chops) or beef (shin or stewing meat)
- 1L stock (vegetable or beef)
- 4-5 large potatoes, chopped into bite-sized pieces
- 6 large tomatoes, diced (or 2 tins of canned tomatoes)
- 1 small can tomato paste (2-3 Tbsp)
- Juice and zest of 1 lemon
- Salt, pepper and sugar to taste
- Fresh thyme
Instructions
- Heat the oil in a large pot, then add the onion and spices and cook until onion is translucent.
- Add the garlic and meat and cook until the meat has browned a bit.
- Add the stock, cover and simmer for about an hour, or until the meat is soft.
- Add the potatoes, tomatoes and tomato paste and simmer until the potatoes are cooked and meat comes off the bone.
- Add lemon juice, zest, seasoning and sugar (the stew shouldn't be sour).
- Serve with rice or fresh bread and some chopped parsley if desired.
Serves 4-6.
Inspired by this recipe.