This hearty lamb stew is seared and slowly braised to infuse layers of flavours until it almost falls apart, giving you rich flavoured, tender, and moist meat.
- 1.5 kg boneless piece lamb shoulder, cut and diced
- 1 ¼ tbsp ground cumin
- 1 ¼ tbsp ground coriander
- 1 ¼ tbsp cinnamon
- 3 garlic cloves, crushed
- 2 ½ tbsp brown sugar
- 2 ½ cups (600ml) beef stock
- zest and juice of 2 limes, +extra wedges, to serve
- 1 large eggplant, diced
- 2 carrots, peeled, diced
- 200g green beans, cut into thirds
- 125g baby spinach
- Add lamb, cinnamon, coriander, cumin, garlic and sugar in a bowl, season and rub well to coat. Marinate for 15 – 30 minutes.
- Place the casserole or heavy bottom saucepan over medium–high heat and spray oil. Drizzle oil in a large casserole dish or heavy based saucepan and heat over medium-high heat. Cook lamb for 3 – 4 minutes or until browned all over, it caramelizes the surface of the meat and adds depth of flavour.
- Set cooked lamb aside on a plate while completing the browning process. Return the cooked lamb to the pot and season with lime juice and beef stock. Stir constantly while cooking over high heat and bring to the boil. Reduce heat to low and cook for 1 hour, covered. Remove the lid and continue to cook for another 35 – 40 minutes, uncovered. For the last 25 minutes of cooking time,
- Add eggplant and carrots, and for the last 5 minutes of cooking time, add green beans. Remove from the fire and add the spinach. Season.