Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (125ml) olive oil
  • 800g lamb shoulder, cut into 3cm pieces
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 1/2 cups (375ml) veal stock, or chicken stock
  • 1 cinnamon quill
  • 3 teaspoons honey
  • 800g desiree potatoes, peeled, halved
  • 2 teaspoons sumac
  • 400g can chopped tomatoes
  • Coriander leaves, to serve

Instruction

  • Heat 2 tbs oil in a heavy-based saucepan over medium-high heat. Cook the lamb, turning, for 3-4 minutes or until browned. Remove and set aside.
  • Add 1 tbs oil to the saucepan and cook the onion, garlic, cumin and ginger for 2-3 minutes until fragrant. Add the stock, canned tomatoes, cinnamon and honey, and return lamb to the pan. Bring to a simmer, reduce heat to medium-low, partially cover and cook for 45 minutes or until tender. Remove the lid and simmer, stirring occasionally, for a further 15 minutes or until the sauce thickens.
  • Meanwhile, preheat oven to 200°C. Place potatoes in a pan filled with cold salted water and bring to the boil. Simmer for 8-10 minutes until almost tender then drain and shake to fluff edges. Coat in remaining 1/4 cup (60ml) oil, transfer to a roasting pan and roast, turning halfway, for 45 minutes, or until crisp. Combine sumac with 2 tsp sea salt. Toss cooked potatoes with sumac salt.
  • Serve stew with sumac potatoes, scattered with coriander.