A hearty meal of fragrant lamb cooked in honey and cinnamon and served with crispy sumac-sprinkled potatoes.
Ingredients
- 1/2 cup (125ml) olive oil
- 800g lamb shoulder, cut into 3cm pieces
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 1/2 cups (375ml) Massel chicken style liquid stock (see notes)
- 1 cinnamon quill
- 3 teaspoons honey
- 800g desiree potatoes, peeled, halved
- 2 teaspoons sumac
- 400g can chopped tomatoes
- Coriander leaves, to serve
Method
- Step 1Heat 2 tbs oil in a heavy-based saucepan over medium-high heat. Cook the lamb, turning, for 3-4 minutes or until browned. Remove and set aside.
- Step 2Add 1 tbs oil to the saucepan and cook the onion, garlic, cumin and ginger for 2-3 minutes until fragrant. Add the stock, canned tomatoes, cinnamon and honey, and return lamb to the pan. Bring to a simmer, reduce heat to medium-low, partially cover and cook for 45 minutes or until tender. Remove the lid and simmer, stirring occasionally, for a further 15 minutes or until the sauce thickens.
- Step 3Meanwhile, preheat oven to 200°C. Place potatoes in a pan filled with cold salted water and bring to the boil. Simmer for 8-10 minutes until almost tender then drain and shake to fluff edges. Coat in remaining 1/4 cup (60ml) oil, transfer to a roasting pan and roast, turning halfway, for 45 minutes, or until crisp. Combine sumac with 2 tsp sea salt. Toss cooked potatoes with sumac salt.
- Step 4Serve stew with sumac potatoes, scattered with coriander.
- Low carb
- Low sugar
- Lower gi
Nutrition
3451 kj
Energy
44.9g
Fat Total
9.6g
Saturated Fat
5.8g
Fibre
61.5g
Protein
180mg
Cholesterol
470mg
Sodium
8.5g
Carbs (sugar)
43.6g
Carbs (total)
All nutrition values are per serve
Notes
You could also use veal stock to enhance the flavour of this recipe.
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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