Spiced Southern-style Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups lamb rump steak (cut into 2 inch cubes)
- 1 cup lamb stock
- ¼ cup sunflower oil
- 2 tsps Curry powder
- 1 tsp dried oregano
- 1 tsp ground Cumin
- ½ tsp cayenne pepper
- 2 Sweet potato (peeled and cubed)
- 1 ¼ cups canned Pineapple (drained)
- 1 onion (chopped)
- 1 ⅔ cups Coconut milk
- parsley (to garnish)
- salt
- peppers
Preparation steps
1.
Heat the oil in a large casserole dish over a medium-high heat.
2.
Season the lamb cubes then sear, in batches if necessary, until golden brown all over. Remove from the casserole dish and add the onion and sweet potato to the dish.
3.
Stir well and cook for 4-5 minutes over a medium heat. Add the oregano, curry powder, cumin and cayenne pepper and stir well.
4.
Add the lamb back to the casserole dish and add the lamb stock. Bring to the boil then return to a simmer.
5.
Add the coconut milk, stir well and simmer, covered, for 45-50 minutes until the lamb is tender and falls apart easily and the sweet potato is soft.
6.
Stir in the pineapple chunks, and adjust the seasoning if necessary. Garnish with the parsley leaves before serving from the dish.
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