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Author Notes: This is the food that cheers me and fills my heart with joy. My lamb stew is the first dish that my mum tasted and asked for the recipe – before that, she was the giver of recipes – it started a reciprocal foodie relationship between my mother and me. My apprenticeship was complete. —Caleigh Gnana-Pragasam
- 2 pounds lamb shoulder, diced
- 2 tablespoons brown rice flour
- 1/2 teaspoon ground cumin
- 1 teaspoon ground cilantro seeds
- 1 teaspoon pakrika
- 2 red onions, peeled and roughly chopped
- 4 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon rose harissa
- 1 liter lamb broth
- 1 pinch salt
- 1 lemon, zest only
- 1 red chilli, deseeded and finely chopped
- 1 handful cilintro leaves, chopped
- 2 tablespoons vegetable oil
- Put the rice flour in a bowl and mix in the cumin, coriander and paprika, season with salt and toss the lamb in the spiced flour.
- Heat the oil in a pan and add the lamb, letting it brown well before stirring.
- Once browned all over, add the onions, carrots and celery and leave to soften slightly.
- Stir in the harissa and add the stock to just cover the meat and veg.
- Bring to the boil then simmer with the lid on for 2-3 hours until the lamb is tender. Give it a stir whenever you remember, to stop it catching on the bottom of the pan.
- At the last minute, just before serving, stir in the lemon zest, chopped red chilli and cilantro leaves for an extra touch of freshness and heat.
- This recipe was entered in the contest for Your Best One-Pot Meal