An adaptation of Adam Liaw’s recipe

Time: 2 hours

Servings: 6-8

To serve

  • 1 cup cherry tomatoes, halved
  • ½ red onion, sliced
  • 1 cup mint leaves or 2 tbsp Mint Rubbed
  • 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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