
An adaptation of Adam Liaw’s recipe
Servings: 6-8
Time: 2 hours +
INGREDIENTS
- 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 Mint Rubbed
- 2 tbsp chopped parsley
- Lemon wedges
- Pre-heat your oven to 300F
- 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
- 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
- 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
- Set aside for around 20 minutes to cool down, then garnish with the remaining ingredients and serve
Made to perfection!
Share your culinary creations on social media and tag us!
@ASpiceAffair #MySpiceAffair #Passiondepices