Spiced Sweet Pepper and Meat Stew
8,5 / 10
1 hr 30 min.
- 4 cups Lamb neck (cut into large chunks)
- 2 cups lamb stock
- ¼ cup olive oil
- 2 large potatoes (peeled and cut into chunks)
- 1 red pepper (seeded and sliced finely)
- 1 large onion (chopped)
- 0.333 cup kalamata Olives
- 0.333 cup pitted black olives
- 1 tsp ground Cumin
- 2 tsps ground cilantro
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 Tbsp honey
- thyme (to garnish)
Pre-heat the oven to 160°C | 325F | gas 3.
Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over.
Remove from the dish, then add the onion and peppers and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.
Add the potatoes and lamb to the dish and cover with the stock. Bring to the boil, then cover and transfer to the oven.
Cook for 40-50 minutes until the lamb is tender and the potatoes are soft.
Remove from the oven and stir in the olives and the honey. Adjust the seasoning as necessary.
Transfer to a skillet and garnish with the thyme sprigs. Serve immediately.