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
lamb shoulder, diced
brown rice flour
ground cilantro seeds
red onions, peeled and roughly chopped
medium carrots, peeled and chopped
celery stalks, chopped
lemon, zest only
red chilli, deseeded and finely chopped
cilintro leaves, chopped
In This Recipe
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.