This is a warm, hearty dish with a great depth of flavour. Enjoy with rice or couscous, or even replace the diced lamb with koftas served with a cucumber mint salsa.
Preparation time: 1.5 hours approx.
500g lamb, diced
- 2 red onions, finely chopped
- 12 plum tomatoes, each cut into 8 pieces
- 2 cloves garlic, finely chopped
- Fresh ginger, thumb-sized piece
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp tomato puree
- ½ jar MaRobert's sauce
- ½ pint of water
- Salt and pepper to taste
- Natural yoghurt to serve
- Dice the lamb and finely chop the onions, ginger, and garlic. Chop each tomato into 8 pieces.
- Add the oil to a deep pan over a medium/high heat and add the garlic and ginger. Cook for 2 minutes, stirring often to combine.
- Add the ground spices and stir together to make a paste. Cook until fragrant.
- Add the lamb and stir into the paste so the meat is mostly covered. Cook until the meat is browned.
- Add the onion and tomatoes and cook for 5 minutes, stirring occasionally.
- Add the tomato puree and MaRobert's sauce and stir thoroughly into the mixture.
- Add the water and bring to the boil.
- When the stew begins to boil, turn the heat down to low and stir well. Cover the pan and leave to simmer on a low heat for an hour, checking and stirring occasionally.
Season to taste and serve as required.
Tip: For a refreshing taste, chop fresh coriander and sprinkle over the stew before serving.