Sun, 3 July 2022
RECIPE
Ingredients
1 Kg Lamb (Mixture of Cubed Shoulder/Shin/Neck & Rib on the bone)
2 medium Onions (chopped)
12 peeled Baby Potatoes
1kg Sliced Green Beans
1 litre Chicken Stock
1 tbsp. Tomato Paste
3 cloves Garlic (crushed)
1 tsp.. Ground Cumin
1 tsp.. Ground Coriander
Cup of water.
1 heaped tbsp. Corn Flour
Pinch of Nutmeg
Salt - to taste
Pepper - to taste (lots of pepper)
Method
1. Put meat in a dry pot without oil, cover with a lid and set on a low to med heat on the stove top.
2. Stir every now and then & when water & fat has drawn out of the meat, remove the lid & brown the lamb in its own fat.
3. Add chopped onions & brown in the same lamb fat.
4. Add Tomato Paste & cook for a few minutes. Add Cumin, Coriander & crushed garlic and cook for a few minutes
5. Add stock, cover with oven proof lid and bake in the oven for 1 hour @ 180°C
6. Remove from oven after an hour and add the potatoes, green beans, nutmeg, the water & cornflour slurry and stir in to thicken. Season with salt and a generous amount of cracked black pepper.
7. Put the lid back on & place back into the oven again for 1 more hour or until potatoes are cooked. Check seasoning when done.
