This is the dish I made today coming from a little cookbook I have about stews. I used the recipe in their as a base and then added things to my taste…
I hope you like it!
Ingredients for 1 person:
- roughly 200 gr of lamb cut into bite-size chunks
- 1/2 onion, finely diced
- 1/2 clove of garlic, finely chopped
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of grounded coriander seeds
- 1/2 teaspoon of grounded cumin seeds
- 1cm piece of ginger, finely chopped
- 1/2 tablespoon of flour
- 1 sweet potato, cut into pieces of roughly the same size as the lamb
- Stock, just enough to cover the meat. I used beef stock
- Vegetables you want to add extra (I added 1 normal carrot, 2 sticks of celery, some asparagus and some cherry tomatoes. I used these vegetables just because I had them lying around in my fridge. Any veg you like will do just fine, but you don’t have to add them)
- Optional: Small handful of dried apricots or dates, chopped
Preparation (takes about 1h20min with 30 min of actual preparation and cooking):
- Heat up some oil in a casserole type pan and add the meat with the flour. Brown the meat on all sides
- Add the onion and garlic and cook gently for about 5-10 minutes
- Add some salt, pepper, all the spices and vegetables if you choose to use them. (I added my carrots and celery now) Cook gently for another 5 minutes
- Add the stock until the meat is covered. Bring to the boil, put the lid on and let it simmer for about 40 minutes, stirring occasionally.
- Add the sweet potatoes and let is simmer for another 15 minutes, or until the sweet potatoes are almost cooked.
- Add other vegetables which don’t need much cooking (if you are using them). I added my asparagus. Let simmer for another couple of minutes until all vegetables are properly cooked.
- Add the optional dried fruit