Richly spiced lamb stew recipe
I first made this stew when I was filming my TV show in Kenya. Of course, being in a different country meant there were different customs and ingredients.
The gentleman I was cooking with who was the head chef at the lodge we were staying at gave me some chillies to use in the stew which I assumed would be the same as the ones I use in Australia—they were not, they were quite a bit hotter and let’s just say there was much sweating going on around the table at tasting time!
Ingredients
- 80 ml olive oil
- 1 large red onion, sliced
- 4 garlic cloves, roughly chopped
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp chilli powder
- 600 g deboned lamb leg, cut into roughly 2cm cubes
- 250 ml Belgian double ale
- 1 red bird's eye chilli, sliced (add more to taste)
- 45 g sultanas
- 6 semi-dried dates (such as Medjool)
- 1 cinnamon stick
- 15 g chopped coriander
- 7 g chopped flat-leaf parsley
- 3 plum tomatoes, each cut into 6 wedges
- 45 g sliced kale
- 2.8 fl oz olive oil
- 1 large red onion, sliced
- 4 garlic cloves, roughly chopped
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp chilli powder
- 21.2 oz deboned lamb leg, cut into roughly 2cm cubes
- 8.8 fl oz Belgian double ale
- 1 red bird's eye chilli, sliced (add more to taste)
- 1.6 oz sultanas
- 6 semi-dried dates (such as Medjool)
- 1 cinnamon stick
- 0.5 oz chopped coriander
- 0.2 oz chopped flat-leaf parsley
- 3 plum tomatoes, each cut into 6 wedges
- 1.6 oz sliced kale
- 0.3 cup olive oil
- 1 large red onion, sliced
- 4 garlic cloves, roughly chopped
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp chilli powder
- 21.2 oz deboned lamb leg, cut into roughly 2cm cubes
- 1.1 cups Belgian double ale
- 1 red bird's eye chilli, sliced (add more to taste)
- 1.6 oz sultanas
- 6 semi-dried dates (such as Medjool)
- 1 cinnamon stick
- 0.5 oz chopped coriander
- 0.2 oz chopped flat-leaf parsley
- 3 plum tomatoes, each cut into 6 wedges
- 1.6 oz sliced kale
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 100 mins
- Serves: 4
Step-by-step
- Heat the olive oil in a large deep-sided frying pan or flameproof casserole dish that has a lid over medium–high heat, then add the onion and garlic, and fry, stirring often, for 8–10 minutes. Add the cumin, paprika and chilli powder, stirring to combine, and continue to fry for a couple of minutes.
- Increase the heat to high, add the lamb and stir well to coat with the spice mix, then brown for about 10 minutes. Stir in the beer and 150ml of water, then stir in the sliced chillies, sultanas, dates and cinnamon. Season, then add the fresh herbs.
- Turn down to a simmer, cover with the lid and cook for about 1½ hours or until the meat is quite tender. Check the meat after an hour or so.
- Add the tomato wedges and kale to the stew, stirring to combine, and simmer for a further 10 minutes. You may need to add a little extra water as the stew can become a little dry. It is meant to be a thick-dry style stew though, not a wet stew with lots of liquid.
- Serve on mashed potato or with boiled potatoes on the side or some couscous.
Recipe taken from Kitchen Mojo by Paul Mercurio (Murdoch Books, £16.99). Photography by Brett Stevens.
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