• 2 tbsp extra virgin olive oil
• 1.5 kg lamb leg, cubed
• Himalayan Pink Salt and Black Pepper Ground
• 2 onions, chopped
• 2 carrots, cubed
• 1 red capsicum, cubed
• 2 sticks of celery, sliced
• 5 cloves garlic, sliced
• 1 tbsp Cumin Ground
• 1 tbsp Paprika Smoked
• 2 tsp  Coriander Ground
• 1 tsp Cinnamon Ground
• ½ tsp ground cloves
• 800g canned diced tomatoes
• 2 cups water

To serve

• 1 cup cherry tomatoes, halved
• ½ red onion, sliced
• 1 cup mint leaves or 2 tbsp A Spice Affair's Dried Mint 
• 2 tbsp chopped parsley
• Lemon wedges

1. Pre-heat your oven to 300F
2. Add oil in dutch oven pot and place over high heat. Season the lamb with salt and pepper and sear in batches for 1-2 minutes. Remove from pot and set aside
3. Add a little more oil and toss the onions, carrots, capsicum and celery in the pot and fry for about 5 minutes. Throw in the garlic and fry for another 3 minutes until very fragrant. Add the spices and stir
4. Place back the lamb inside the pot along with the tomatoes and stock. Cover and cook in oven for 2 hours. Taste and adjust seasoning
5. Set aside for around 20 minutes to cool down, then garnish with the remaining ingredients and serve

Made to perfection!

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